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Tuesday, November 1, 2011

Ham & Redeye Gravy

Since I was a little girl living in Camilla, GA., I can remember my mother cooking ham and redeye gravy.  She would always cook rice and homemade biscuits to go with the redeye gravy.  I loved the redeye gravy over rice.  It's salty.  This is not something that you hear many people talk about cooking today.  This is more common with my generation (I'm 54) and older.  Ask your parents or grandparents about red eye gravy.  It'll be a memory that they can share with you.

                                                       Ham & Redeye Gravy

Smithfield Center Cut Ham Slices
2 cups strong brewed coffee
1/4 cup firmly packed brown sugar

In a bowl, stir the coffee and brown sugar together.  In a large cast iron skillet on medium heat fry the ham slices until they are brown on both sides.  Remove the ham slices to a platter, reserving the drippings in the skillet.  Add the coffee mixture to the hot drippings.  Stir to loosen the particles from the bottom of the skillet.  Bring to a boil and allow the mixture to boil, stirring occasionally, until the liquid is reduced by about half.  You may pour the redeye gravy over the ham or you may pour it into a bowl to serve with biscuits or rice.

Homemade Biscuits - Blog on 1/3/11
Steamed Rice - Blog on 10/25/11

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