← Back to Search Results
pan-frying
Country-Fried Ham With Redeye Gravy

Photo by: Tom Eckerle
Comments: 1
 

Recipe

Yield: Serves 4

Ingredients

  • 4 slices country ham, each ¼-inch thick (preferably with the bone)
  • Milk
  • ½ to 2/3 cup black coffee

Equipment:

  • Bacon press (optional)

Directions

Trim the skin off the ham, leaving as much of the fat as possible.

Soak the ham in enough milk to cover for about 20 minutes.

Drain and pat dry with paper towels.

In a large heavy skillet over moderate heat, brown the ham on each side, using a bacon press to keep the ham from curling and to help it cook evenly.

Remove the ham to a warm plate.

To deglaze the skillet, add the black coffee and cook, scraping up the brown bits that cling to the bottom of the pan.

Reduce the mixture over high heat for about 1 minute.

Pour the redeye gravy over the ham and serve hot with fried eggs.


© Christopher Idone
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on using 8oz of Country Ham.

111kcal (6%)
6mg (1%)
0mg (0%)
0mcg RAE (0%)
308mg
15mg
16g
0g
0g
0g
40mg (13%)
1529mg (64%)
2g (8%)
5g (7%)
1mg (4%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • manatwork247

    02.22.10 Flag comment

    Now this is the way our mother cooked for us back in the day ! its easy,fast and has alot of love in it ! She use to tell us don't just throw your food together ! Take pride in all you cook ! Cause if the food looks good then it will taste good to you and others !

 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

cooking-for-friends Cooking for Friends
by Gordon Ramsay
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
big-fat-cookies Big Fat Cookies
by Elinor Klivans
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
lucid-food Lucid Food
by Louisa Shafia
american-masala American Masala
by Suvir Saran
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?