Country Ham with Red-Eye Gravy
A quintessential Southern breakfast featuring salty, pan-fried country ham slices smothered in a uniquely savory gravy made from ham drippings and strong black coffee. Best served with grits and biscuits.
For 4 servings
4 steps. 15 minutes total.
- 1
Step 1
- a.Prepare the Ham (10 minutes)
- b.If using traditionally salt-cured country ham, place the slices in a shallow dish and cover with cool water. Let them soak for at least 30 minutes (or up to several hours for very salty ham) to draw out excess salt. Discard the water.
- c.Thoroughly pat the ham slices dry with paper towels. This is crucial for getting a good sear.
- d.Trim any tough rind from the edges, but leave the fat. Make a few shallow cuts into the fat edge to prevent the slices from curling as they cook.
- 2
Step 2
- a.Fry the Ham (6-8 minutes)
- b.Place a large cast-iron skillet over medium-high heat. Add the butter or bacon grease and let it melt completely.
- c.Once the fat is shimmering, carefully lay the ham slices in the skillet in a single layer. Do not overcrowd the pan; cook in batches if necessary.
- d.Fry for 2-4 minutes per side, until the fat is rendered and the edges are browned and crispy.
- e.Transfer the cooked ham to a serving platter and keep warm while you make the gravy.
- 3
Step 3
- a.Make the Red-Eye Gravy (3-5 minutes)
- b.Do not wipe the skillet. Reduce the heat to medium. Carefully pour the strong black coffee and water into the hot skillet. It will steam and sizzle.
- c.Using a wooden spoon or flat-edged spatula, scrape the bottom of the pan to deglaze it, lifting all the flavorful browned bits (the fond) left from the ham.
- d.Stir in the black pepper and the optional brown sugar. Bring the mixture to a steady simmer.
- e.Allow the gravy to simmer for 2-3 minutes, reducing slightly. The gravy is traditionally very thin, like a broth.
- 4
Step 4
- a.Serve Immediately (1 minute)
- b.Pour the hot red-eye gravy directly over the warm ham slices on the platter.
- c.Serve immediately with classic Southern accompaniments like creamy grits, fluffy biscuits, or fried eggs.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1A cast-iron skillet is highly recommended. It retains heat evenly and helps create the essential 'fond' (browned bits) needed for a flavorful gravy.
- 2The quality of your coffee matters. Use a strong, dark roast for the most authentic and robust flavor. Avoid instant coffee.
- 3Resist the urge to thicken the gravy with flour or cornstarch. Authentic red-eye gravy is meant to be thin and potent, more like a sauce or 'au jus'.
- 4Don't skip soaking the ham if it's a genuine, salt-cured variety. It makes the final dish much more palatable.
- 5For an extra layer of smoky flavor, use rendered bacon grease instead of butter to fry the ham.
- 6The 'red eye' in the name comes from the small, reddish circles of fat that float on top of the dark coffee gravy.
Adapt it for your goals.
Spicy
Add a pinch of cayenne pepper or a dash of your favorite hot sauce to the gravy for a little kick.
Sweet & SmokySweet & Smoky
Add a tablespoon of bourbon or a teaspoon of maple syrup to the gravy along with the coffee for a more complex flavor profile.
Richer GravyRicher Gravy
For a slightly richer, less traditional gravy, whisk in a teaspoon of cold butter at the very end of cooking until it melts and emulsifies.
Why this is on our healthy list.
Rich Source of Protein
Country ham is an excellent source of high-quality protein, which is essential for building and repairing tissues, supporting muscle mass, and overall body function.
Provides Essential B Vitamins
Pork, the source of ham, is rich in B vitamins like thiamine (B1), niacin (B3), and B6. These vitamins are crucial for converting food into energy and maintaining a healthy nervous system.
Source of Selenium
Ham contains selenium, a powerful antioxidant mineral that plays a key role in thyroid function and protecting the body from oxidative stress.
Frequently asked questions
Red-eye gravy is a classic Southern pan sauce made from the drippings of fried country ham and deglazed with strong black coffee. It's known for its thin consistency and a unique, savory flavor that is both bitter and salty.