Entree: United States – Carolinas Piedmont – Country Ham with Red-Eye Gravy (Salt-cured country ham pan-fried and served with a thin coffee-deglazed pan gravy)

Serving Size: 4

Approximate Time

Prep 5 min

Cook 5 min

Total 10 min

Ingredients

- 8 slices country ham, approx. 2 oz (56 g) each
- Pan drippings from ham
- 1 tbsp (15 ml) unsalted butter (optional, for richer gravy)
- 1 cup (240 ml) strong brewed black coffee, hot
- 2 tbsp (30 ml) water (only if needed to loosen gravy)
- 1 tsp (5 ml) brown sugar (optional, to taste)
- Freshly ground black pepper, to taste
- 1 tbsp (15 ml) chopped fresh parsley (optional garnish)

Instructions

1. Heat a heavy skillet over medium heat until hot. Add the country ham slices in a single layer and fry 1–2 minutes per side, or until browned and slightly crisp. Remove ham to a warm plate and set aside, leaving the pan drippings in the skillet.
2. If the pan has no visible drippings, add 1 tbsp unsalted butter and let it melt and brown lightly. Reduce heat to low–medium.
3. Pour in the hot brewed coffee to deglaze the pan, scraping up browned bits with a wooden spoon. Add brown sugar if using and simmer briskly 1–2 minutes to slightly reduce; the gravy should be thin and glossy.
4. Taste and season with freshly ground black pepper; add 2 tbsp water only if the gravy is too intense or needs loosening.
5. Return ham to the skillet to warm briefly in the gravy (30–60 seconds). Serve ham on plates and spoon red-eye gravy over each portion. Garnish with chopped parsley if desired.