Cooking Classics: Country Ham With Red Eye Gravy

Cooking Classics. Country Ham With Red Eye Gravy By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Practical Culinary Techniques For Everyday Cooks Digital Culinary Photo Journalist Editorial Director Food Stylist Writer Pastry Chef TV Cooking Personality Modern Southern Socials Game Day EntertainingCooking Classics

The Technique 

Country Ham With Red Eye Gravy

Smoked, dry salt cured & aged country hams have a distinctive flavor that make them an irresistible classic ideal for the breakfast table & beyond. They can be purchased in a variety of cooked & uncooked stages. Some are ready to be sliced & served right away but many will need to be prepared further before eating. An uncooked country ham must be soaked first, in many cases up to 24 hours as this will reduce the salty flavor that is produced naturally from the curing process. 

Red Eye Gravy has long been a southern breakfast staple. It makes good use of the pan drippings produced naturally after several pieces of country ham have been cooked. It’s essentially no more than a gently seasoned, hot coffee reduction that results in a mildly bitter gravy. Learn how to prepare a southern breakfast classic, Country Ham With Red Eye Gravy.

Cooking Classics. Country Ham With Red Eye Gravy By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Practical Culinary Techniques For Everyday Cooks Digital Culinary Photo Journalist Editorial Director Food Stylist Writer Pastry Chef TV Cooking Personality Modern Southern Socials Game Day Entertaining

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickCountry Ham With Red Eye Gravy
makes 4 to 6 servings

Traditional southern-style red eye gravy is not thick although many do have a little butter added to emulsify it to give it body. It is not prepared with additional flavor enhancers such as beef or chicken stock either which defeats the original intention of the iconic breakfast gravy. Expect a mildly bitter undertone that stems naturally from the coffee reduction. 

Stone Ground Grits
2 Tbsp butter, divided
6-oz country ham slices
1 cup hot coffee
1 tsp dark brown sugar 
Freshly ground pepper

Prepare the Stone Ground Grits & keep warm. Heat an 8-inch cast iron skillet over Medium approximately 2 minutes. Hold your hand about 2 inches over the surface. If it feels warm, add 1/2 tablespoon of butter to the skillet. The butter should sizzle & melt quickly. Be certain the butter lightly coats the entire surface of the skillet. Cook the ham in batches 2 minutes per side. Remove the ham from the skillet. Pour the coffee into the skillet & scrape the bits from the bottom using a wooden spoon. Stir in the brown sugar. Bring the mixture to a boil & cook 3 to 4 minutes or until reduced by half. Turn off the heat & add the remaining 1 tablespoon of butter. Stir the mixture until blended & smooth. Season with freshly ground pepper. Serve the gravy over the country ham with Stone Ground Grits, if desired.

Cooking Techniques. Preparing Stone Ground Grits In A Slow Cooker. Morning Entertaining Solutions By Rebecca Gordon Editor-In Chief Buttermilk Lipstick Culinary & entertaining Brand Digital Culinary Photo Journalist Cooking & Baking Tutorials Practical Culinary Techniques For Everyday Cooks Pastry Chef Writer Food Stylist Photographer Editorial Director TV cooking Personality Southern Hostess Game Day entertaining Modern Southern Socials

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickStone Ground Grits
makes 4 servings

5 cups water
1 tsp kosher salt
1 cup stone ground grits 
2 Tbsp butter
Freshly ground pepper 

Bring the water & the salt to a rolling boil in a 3 1/2 quart saucepan over Medium-High heat. Whisk in the grits & reduce the heat to Medium-Low heat, whisking occasionally, 30 to 35 minutes or until the grits are tender. Partially cover the grits while cooking to keep spattering contained. Add the butter. Season with additional kosher salt & freshly ground pepper.

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Cooking Classics. Country Ham With Red Eye Gravy By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Practical Culinary Techniques For Everyday Cooks Digital Culinary Photo Journalist Editorial Director Food Stylist Writer Pastry Chef TV Cooking Personality Modern Southern Socials Game Day EntertainingHow To Prepare Country Ham With Red Eye Gravy

Country Ham With Red Eye Gravy is a classic accompaniment to Stone Ground Grits & Buttermilk Biscuits. Country ham can be purchased in a variety of forms. If convenience is what you’re after, nothing quite beats picking up a few ounces of sliced country ham that is ready to be browned quickly in a cast iron skillet. Once the morning coffee has been brewed, it’s just a matter of minutes before this iconic combination is ready for your breakfast plate. 

Cooking Classics. Country Ham With Red Eye Gravy By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Practical Culinary Techniques For Everyday Cooks Digital Culinary Photo Journalist Editorial Director Food Stylist Writer Pastry Chef TV Cooking Personality Modern Southern Socials Game Day Entertaining

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstick

The Technique

A cast iron skillet is the most traditional piece of equipment used to prepare the gravy. You will need a few additional tools to complete the task. Read through the recipe before getting started. Here’s what you should know. 

Cooking Classics. Country Ham With Red Eye Gravy By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Practical Culinary Techniques For Everyday Cooks Digital Culinary Photo Journalist Editorial Director Food Stylist Writer Pastry Chef TV Cooking Personality Modern Southern Socials Game Day EntertainingNo. 1

Heat an 8-inch cast iron skillet over Medium approximately 2 minutes. Hold your hand about 2 inches over the surface. If it feels warm, add 1/2 tablespoon of butter to the skillet. The butter should sizzle & melt quickly. Be certain the butter lightly coats the entire surface of the skillet. Cook the ham in batches 2 minutes per side. Remove the ham from the skillet.  

Cooking Classics. Country Ham With Red Eye Gravy By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Practical Culinary Techniques For Everyday Cooks Digital Culinary Photo Journalist Editorial Director Food Stylist Writer Pastry Chef TV Cooking Personality Modern Southern Socials Game Day EntertainingNo. 2

Pour the coffee into the skillet & scrape the bits from the bottom using a wooden spoon. Stir in the brown sugar. Bring the mixture to a boil & cook 3 to 4 minutes or until reduced by half. Turn off the heat & add the remaining 1 tablespoon of butter. Stir the mixture until blended & smooth. Season with freshly ground pepper. Serve the gravy over the country ham with Stone Ground Grits, if desired. Once the Red Eye Gravy has reduced, expect a yield of about a 1/2 cup.

  The Tune
“Sweet Soul Music” Arthur Conley

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* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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