Country Ham and Red-Eye Gravy
Author: Kitchens
  • 4 Tablespoons drippings from
  • 4 country ham slices (1/4-inch thick)
  • 1 1/2 Cups milk
  • 2 Tablespoons vegetable oil; divided
  • 1 Cup strong black coffee
  • 1/4 teaspoon pepper
  • hot biscuits
  1. Place ham in a large shallow container; pour milk over ham.
  2. Cover and refrigerate 8 hours.
  3. Remove ham from milk.
  4. Cut slashes in fat to keep ham from curling.
  5. Cook 1 slice of ham in 1 tablespoon oil in a heavy skillet over low heat until light brown; turning once.
  6. Remove from skillet, and keep warm.
  7. Drain off pan drippings, reserving for gravy.
  8. Repeat procedure with remaining oil and ham.
  9. Add pan drippings, coffee, and pepper to skillet; bring to a boil, stirring constantly.
  10. Reduce heat, and simmer 3 minutes.
  11. Serve gravy.
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