Fried Ham with Redeye Gravy
by Jennifer Armentrout
from Fine Cooking
To make this southern classic, you simply fry slices of ham and then deglaze the pan with coffee to make the redeye gravy. Usually it’s made with fatty country ham, but the glazed baked hams from this issue tend to be leaner than country ham, so we’ve tweaked the recipe to make up for the missing fat. It may not be traditional, but it still makes a tasty and quick breakfast or weeknight supper.
2 Tbs. unsalted butter, softened
2 tsp. all-purpose flour
4 large or 8 small 1/4-inch-thick slices leftover baked ham, glazed edges trimmed off
1 cup brewed coffee
1 tsp. light brown sugar
1 large sprig thyme (optional)
In a small bowl, combine 1 Tbs. of the butter with the flour. Stir with a spoon or knead with your fingertips until blended.
Heat the remaining 1 Tbs. butter in a large (preferably cast-iron) skillet over medium heat until melted and hot. Add as much of the ham as will fit without crowding and fry gently until hot and browned in spots, 1 to 2 minutes per side. Move to a platter and repeat with the remaining ham, moving it to the platter as well.
Pour the coffee into the skillet and scrape the bottom of the pan with a wooden spoon to release the drippings. Add 1/3 cup water and the sugar and thyme, if using. Simmer vigorously for about 1 minute. Whisk in the butter and flour mixture until melted, and then continue to simmer until the sauce has thickened to a light gravy consistency and the raw flour flavor has cooked off, 3 to 5 minutes. Serve alongside the ham.
nutrition information (per serving):
based on four servings;
Photo: Scott Phillips