Cooking 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.
Country 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.
Stone 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.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How 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.
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.
No. 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.
No. 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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