Recipe

Country Ham And Red-eye Gravy Recipe

	Chefjeb / All my dishes 1 year, 2 months ago Food historians credit Scotch-Irish Tennessee frontiersman, (Carolina born) and future U.S. president Andrew Jackson with naming this mountain gravy when he saw the eye that this gravy produces. Whatever. Grab some cat-head biscuits and get soppin'. ... More Prep:5m Cook:10m Servings:6	Chefjeb
	easy

Does this look good? Yeah! / Nope

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Ingredients

Six ham steaks, about 1/4 inch thick (see note)

1/2 cup water

1/2 cup brewed black coffee

1 tbs sugar

1 tbs oil (bacon drippings preferred)

Directions

Heat oil in frying pan and sprinkle sugar lightly on both sides of ham.

Fry ham until lightly browned. Remove, set aside

Add water and coffee to pan dripppings and simmer about 2 minutes.

Spoon over ham or biscuits.

Note: Cured country ham slices are now available in many grocery stores. This is salty, and a taste treat. However, regular ham slices can be used. Do not trim fat.

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Comments

notyourmomma 1 year, 1 month ago said:
Heavens yes, don't trim the fat. The fat makes the dish "red eye." My biscuits aren't ever quite cat-head quality but I'm going to keep trying. I'd like to blame the Florida humidity but I think it is my technique. The far flung family in the West Virgina Hills used to send my mom a beautiful country ham each Christmas and we would eat slivers just to savor it as long as we could. Breakfast ham was a special treat and momma's biscuits were the best. How I miss her cooking.

chefjeb 1 year, 1 month ago said:
Handle the biscuit dough carefully. If you over knead, it will become tough. You are over deveolping the gluten. Use a delicate hand. Biscuits aren't bread doughs they need a soft,soft touch.