How do you make good red eye gravy and what is best way to cook country ham?!
Preparation time: 15 minutes. Serves 6.
Ingredients:
Six 1/4 inch thick slices of quality ham
1/4 cup packed brown sugar
1/2 cup strong coffee
A touch of water if absolutely necessary
Instructions:
Sauté ham over low heat, turning several times
Remove ham from the skillet and keep warm
Stir brown sugar into pan drippings
Cook over low heat until sugar dissolves, stirring constantly
Add coffee and simmer to reduce and thicken (about 5-8 minutes)
Return ham to the skillet to reheat if desired, then plate ham
Serve gravy over ham
In the South, they traditionally serve buttered grits and biscuits with their Country Ham and Red Eye Gravy. I serve country fried potatoes and delicious buttermilk biscuits (with lots of butter) :-)
Answers: Ham With Red Eye Gravy
Preparation time: 15 minutes. Serves 6.
Ingredients:
Six 1/4 inch thick slices of quality ham
1/4 cup packed brown sugar
1/2 cup strong coffee
A touch of water if absolutely necessary
Instructions:
Sauté ham over low heat, turning several times
Remove ham from the skillet and keep warm
Stir brown sugar into pan drippings
Cook over low heat until sugar dissolves, stirring constantly
Add coffee and simmer to reduce and thicken (about 5-8 minutes)
Return ham to the skillet to reheat if desired, then plate ham
Serve gravy over ham
In the South, they traditionally serve buttered grits and biscuits with their Country Ham and Red Eye Gravy. I serve country fried potatoes and delicious buttermilk biscuits (with lots of butter) :-)
Country Ham and Red Eyed Gravy
Recipe courtesy Paula Deen
Prep Time: 5 minutes Cook Time: 50 minutes
Yield: 4 to 6 servings
1 (3-pound) country ham, store bought, sliced
2 tablespoons fat from the ham
1/2 cup coffee
2 tablespoons butter
1 beef bouillon cube (optional)
Heat a skillet over medium-high heat. Add the fat from the ham and render. When the fat is rendered, add the ham steaks and pan-fry until golden brown on both sides. Remove the ham from the pan and set aside on a plate and keep warm. To the pan, add the coffee and water and stir with a wooden spoon, scraping up any browned bits from the bottom of the pan. Add the butter and the bouillon cube and stir to incorporate. Serve the gravy over the ham steaks and grits.
Fry the country ham in a lightly buttered cast iron skillet just until the fat becomes translucent. Remove the ham to platter and add equal parts water and strong coffe to the skillet. Turn up the heat and reduce by half, scraping up the goodies stuck to the bottom. Grits and biscuits are required.
Paula Deans cookbook would have it in there. I am sure she has a website, if you can find out what it is, you will find it on there. Sounds good though....
slow fry with low heat.... most country hams are some what cook and really just needs some heat to warm them up