I’m putting my country roots in full view today. Yes, I’m reaching way back into the past for this post. Back to something that was an ordinary, every day part of life when I was growing up – Country Ham with Red Eye Gravy. I would be willing to bet that there’s no one who grew up in a rural area of the Southeastern U.S. who doesn’t know what country ham and red-eye gravy are. This was just about the most common breakfast served in Southern households for a very long time.
I suppose the best known country hams are the Smithfield brand. They’re definitely good hams. Salty, dry cured hams that take on a deep red color and a chewy texture. Back before Smithfield became a household word, however, country families cured their own hams. The time for butchering hogs was always the first frost in the Fall. I have very vague childhood memories of the adults doing the Fall butchering. The most persistent of those memories is the smell of my grandparents’ smokehouse. It was a tiny little building set to the back of their house. I can just barely remember the meats hanging up in there and a steady, very slow smoke filling the whole place. There was always that pungent, smoky smell which got into your clothes and your hair but which made the meats coming from that smokehouse so delicious!
Country ham was one of my Daddy’s favorite things. Second only to a good t-bone steak. After he had a major heart attack, however, the t-bones and country ham were on the long list of things that he had to give up. Even so, Mama would always make country ham for him once a year on Christmas morning. I think he looked forward to Christmas breakfast as much as he did any other part of the day!
Now, country ham is salty. Actually, that’s an understatement. Country ham is extremely salty. Some people cook it right out of the package, salt and all, but I like to let it soak overnight in a little milk bath. It takes away a lot of the salt and starts to break down the chewiness of the ham just a bit, I think.
The next morning, dry the ham off with paper towels. Then heat a skillet over medium heat and add a little oil. Cook the ham until the surface temperature is 160 degrees (or according to the package directions on whatever brand you purchase). I gauge it by whether the fat is cooked through. When the fat is cooked, the ham is done. Remove the ham from the pan and keep it warm.
Now, admittedly your pan is probably looking pretty dismal at this point. It’s going to have a lot of dark browned stuff in the bottom, but that’s okay! That’s going to make your red-eye gravy all that much better. Also, you’re probably not going to have much moisture in the pan. Most country hams are too dry to give off much liquid.
Mix together the water, coffee and cornstarch and add it to the pan. Now here’s where some of you are going to disagree with me and that’s on the use of cornstarch. I know, I know…traditionally red-eye gravy does not have any thickening agent added. It’s a thin sauce. But I like mine with a little body so I add a touch of cornstarch. If you want to stay true to the traditional recipe, just leave it out. We’ll still be friends :-)
Serve the red-eye gravy over plain or cheese grits, cut a biscuit open and drizzle it on, or spoon it over the country ham. If you want a real, old-fashioned country treat, cut open a biscuit and dip the cut sides quickly into the gravy. Put a piece of country ham and a spoonful of Mayhaw jelly inside. Close your eyes, take a bite and say “Yummmm…..” Salty, dry cured country ham and red-eye gravy. All text and photographs on Never Enough Thyme are copyright protected. Please do not use any material from this site without obtaining prior permission. If you'd like to post this recipe on your site, please create your own original photographs and either re-write the recipe in your own words or link to this post.
Country Ham with Red-Eye Gravy
Ingredients
Instructions
Notes
More information about country hams and red-eye gravy you might enjoy from around the internet:
- What’s Cooking America: History of Country Ham and Red-Eye Gravy
- The Country Ham Store
- Emeril Lagasse’s Country Ham and Red-Eye Gravy
- Paula Deen’s Country Ham and Red-Eye Gravy
What I was cooking…
- One year ago: Pickled Okra
- Two years ago: BLT Smashed Potatoes
Move. Really, get out of the way. I am elbow deep in memories. If you really think back, you will remember that Gama liked country ham as much as anyone. And, despite the fact that she could not cook much of anything, she excelled at both country ham and biscuits.
I always order country ham if we have breakfast out. I dare not cook it at home, or risk consuming the entire package.
Thanks for the memory.
Miss P
She did enjoy it, didn’t she? I’m sure it was a breakfast staple in their house. Do you remember the little smokehouse at all? I thought it was the most mysterious place. Meat went in there and came out months later as ham, bacon, etc. Almost wish I had one myself :-)
looks delish!
Oooh…now I’m a gravy girl! My mouth is watering and I’m full from supper! This looks delicious…thanks for the tips on red eye gravy!
You’re welcome Jennifer. Hope you’ll try it and like it.
I have never made Red Eye Gravy, I am going to try your recipes. I wish I could do what you have done with your recipes on my blog, the option to print them. I just started with my blogs, so still a lot to learn. Thanks for sharing this recipe.
I’ve never made this, but always been interested in it-thank you for sharing!!
have not seen a recipe for red-eye gravy in a long time – sho do look good… my daddy’s folks had a smokehouse that even years after it became a shed, still had the smell of smoked hams…wonderful aroma
coffee in the gravy, only a few do that…
Yes, and I’ve heard people talk about the spots where smokehouses stood not being able to ever grow anything, even grass, after the smokehouse was torn down. Too much salt in the dirt in that spot :-)
That little bit of coffee sure does enhance the flavor.
It looks delicious! Thank you for sharing the milk bath tip. I usually do that with liver to make it tender, but didn’t know I could do it with ham. The coffee in the gravy is new to me, I have taste it soon. Thanks :)
It’s funny, I thought I might be the only person around who uses milk to soak ham, or liver, or smoked black cod, in milk before cooking. My mother & Grandmother, both now long gone, alway did, so naturally I do the same.
Its good to see I’m not alone on such a great way of de-salting & tenderizing. I’m sure your ham & gravy recipe will revitalize that!
I have to admit I’ve never made gravy with ham, our traditional condiment is homemade raisin sauce & hot mustard for the daring eaters, but will definately try your gravy with our next ham dinner. A nice change is always welcome when it comes to serving food, especially if its gravy!
Thanks again for sharing Lana
Jocelyn, some people soak in water but I do use milk. You just need something to draw out as much of the salt as possible from country ham. For me, it’s really not edible until some of the salt is reduced.
I have Red Eye Gravy on my list of things I’ve wanted to try to make. Thanks for pushing it to the top of the list with this recipe!
Rachel
You’re welcome, Rachel! Hope you enjoy it.
How ironic.
I just happen to have a slice of country ham and some grits that were given to me by a very special lady (big thank you)
Guess what’s on our menu for breakfast?
I want to hear how you liked it!
Country ham is one of my favorite things to eat and I probably only get it about once or twice a year when we go to visit my in-laws. Grandma cooks a whole country ham and it’s out of this world. I would love to find a place that has good sliced country ham like hers. The stuff in our supermarket is not the same thing as we are used to. Your red eye gravy looks great – I would add the cornstarch, too!
Becki – you can actually order good country ham online from a little place in south Georgia called Stripling’s. They’re famous for their sausage and their ham is wonderful, too. If you interested they’re at http://www.striplings.com
This is something my little pork-aholics would go nuts over.:)
Ha! We’re pretty much pork-aholics here, too :-)
One of my favorite breakfasts! I should really take the time to make it more often!
You should! It’s actually a pretty quick breakfast. I think I had it on the table in under 20 minutes – biscuits included.
I’m not even from the US, much less the south, so I have definitely never heard of this before. Gosh, it looks pretty amazing! My mom always used to say, “I never met a pig I didn’t like.” That’s what I think when I see this recipe! Thanks Lana!
Mmmmm, memories that make my mouth water. Thanks for reminding me to put this on my to-do list SOON! My kids really need to experience red eye gravy.
Country ham is at the top of my list
of home cooked breakfasts.
When the Red Eye gravy is right it tops the country ham for flavor and taste.
My only problem is that I only hit the red eye, bulls eye, about twenty percent of the time.
My attempts end up eighty percent of the time tasting like motor oil!
Any help Please!
Thank you so much for the tip about making the country ham more tender. I bought some and it is chewy like you mentioned so I am going to try this milk bath for the first time. I just love red-eyed gravy. I can’t wait to have some on my grits with my ham later today! :)