Entree: United States – Kentucky; Appalachian and Southern United States – Country Ham with Red-Eye Gravy

Serving Size: 4

Approximate Time

Prep 20 min

Cook 40 min

Additional 18 min

Total 1 hr 18 min

Ingredients

- 6 slices Kentucky country ham, approx. 4 oz (115 g) each
- 1 cup (240 ml) strong black coffee, freshly brewed
- 2 tbsp (30 ml) reserved ham drippings (from searing) or unsalted butter
- 1 cup (170 g) stone-ground or quick grits
- 3 cups (720 ml) water
- 1 cup (240 ml) whole milk
- 2 tbsp (30 g) unsalted butter
- 1 cup (113 g) sharp cheddar, shredded
- Freshly ground black pepper, to taste
- 1 lb (454 g) collard greens, stems removed and leaves chopped
- 1 small yellow onion, finely chopped, approx. 4 oz (115 g)
- 2 cloves garlic, minced
- 1 cup (240 ml) low-sodium chicken stock
- 1 tbsp (15 ml) apple cider vinegar
- 1 tbsp (15 ml) vegetable oil (optional, for searing)
- 1/4 tsp (1.25 g) red pepper flakes (optional)

Instructions

Short Description:
Thick slices of dry-cured Kentucky country ham pan-seared and served with classic red-eye gravy (coffee and ham drippings), accompanied by creamy cheddar grits and braised collard greens for a complete Southern main course.

Regional Notes:
This Kentucky version uses dry-cured, aged country ham—saltier and more intensely flavored than city hams—and makes the distinctive red-eye gravy by deglazing the ham pan with strong black coffee. The salty, smoky ham flavor seasons the grits and collards rather than adding extra salt, reflecting traditional regional balance.

1. Prepare ingredients: rinse and chop collards, shred cheddar, measure coffee and stocks. Place grits, water, and milk near the stove.
2. Start the grits: in a medium saucepan bring 3 cups (720 ml) water and 1 cup (240 ml) milk to a gentle boil. Slowly whisk in 1 cup (170 g) grits, reduce heat to low, and simmer, stirring frequently, until thick and tender—about 15–20 minutes for quick grits or 25–30 minutes for stone-ground. Stir in 2 tbsp (30 g) butter and 1 cup (113 g) shredded cheddar near the end. Taste and add only a little black pepper; do not add salt (country ham is very salty).
3. Begin the collards: while grits cook, heat a large skillet or sauté pan over medium heat and add 1 tbsp (15 ml) vegetable oil if the ham produces little fat. Add 1 small chopped onion (approx. 4 oz / 115 g) and cook until translucent, about 4–5 minutes. Add 2 cloves minced garlic and 1/4 tsp (1.25 g) red pepper flakes if using; cook 30 seconds.
4. Sear the ham and collect drippings: increase heat to medium-high. Add 6 slices Kentucky country ham to the skillet in a single layer (work in batches if necessary). Sear 2–3 minutes per side until edges caramelize and ham releases flavorful drippings. Remove ham to a warm plate and reserve 2 tbsp (30 ml) of the drippings in the pan (add unsalted butter to reach 2 tbsp if needed).
5. Make the red-eye gravy: with the pan still hot and 2 tbsp (30 ml) drippings in it, carefully pour in 1 cup (240 ml) strong black coffee and scrape up browned bits with a wooden spoon. Bring to a gentle simmer and reduce for 2–3 minutes until slightly thickened. Taste and adjust with a tiny pinch of sugar only if coffee is very bitter; do not add salt. Keep warm over the lowest heat or transfer to a small warm container.
6. Braise the collards with ham flavor: to the pan used for searing (or a separate pot if needed), add the chopped collards (1 lb / 454 g) and 1 cup (240 ml) low-sodium chicken stock. Nestle the collards into the pan, cover, and simmer gently until tender, 12–18 minutes. Stir in 1 tbsp (15 ml) apple cider vinegar at the end and finish with a few grinds of black pepper. Taste and adjust acidity; do not oversalt.
7. Reheat ham briefly: just before serving, return ham slices to the skillet over medium heat to warm through 30–60 seconds per side; spoon a little red-eye gravy over them to heat and glaze.
8. Plate and serve: divide the cheddar grits among 4 plates, top each with 1–2 slices of seared country ham, and spoon red-eye gravy over the ham (a small bowl of extra gravy on the side is traditional). Add a portion of braised collard greens to each plate. Serve immediately.