Country Ham with Red Eye Gravy

Try Country Ham with Red Eye Gravy for an authentic southern breakfast! It's made with dry cured ham and the gravy is flavored with coffee.

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Place the sliced country ham and the milk in a resealable plastic bag and let it sit overnight in the refrigerator.
1 pound cured country ham, ½ cup milk
Remove the ham and wipe dry with paper towels.
Heat the oil in a skillet over medium heat.
1 tablespoon oil
Add the ham and cook briefly until the fat is cooked through and the ham has reached a surface temperature of 160 degrees (or follow the package directions for cooking).
Remove the ham from the skillet and set aside. Keep the skillet over medium-high heat.
Mix the coffee, water and cornstarch together and pour into the pan.
¼ cup strong black coffee, ¼ cup water, 1 teaspoon cornstarch
Cook while stirring to dislodge all the drippings from the bottom of the pan. Reduce the heat and let the gravy simmer briefly to finish cooking.
Serve over plain or cheese grits, split biscuits, or over the cooked ham.

Choose slices from a good quality dry-cured Smithfield or genuine Virginia ham with a good amount of fat around the edges.
Leftovers can be stored in the fridge for up to three days and reheated in the microwave or over low heat on the stove.