Entree: United States – Tennessee – Country Ham with Red-eye Gravy

Serving Size: 4

Approximate Time

Prep 25 min

Cook 30 min

Total 55 min

Ingredients

- 4 bone-in country ham slices, approx. 6 oz (170 g) each
- 3 tbsp (45 ml) unsalted butter, divided
- 2 tbsp (30 ml) vegetable oil or lard
- 1 1/2 cups (360 ml) strong brewed black coffee, hot
- 1/4 tsp (1 g) granulated sugar (optional, to round bitterness)
- Freshly ground black pepper, to taste

Biscuits:
- 2 cups (250 g) all-purpose flour
- 1 tbsp (15 g) baking powder
- 1/2 tsp (2.5 g) baking soda
- 1 tsp (6 g) fine salt
- 6 tbsp (85 g) cold unsalted butter, cubed
- 3/4 cup (180 ml) cold buttermilk
- 1 tbsp (15 ml) melted butter for brushing

Collard greens:
- 1 lb (450 g) collard greens, rinsed, stems removed and chopped
- 1 small ham bone or 4 oz (115 g) diced country ham (optional, for extra smoky flavor)
- 1 tbsp (15 ml) vegetable oil or reserved ham fat
- 1 medium yellow onion, thinly sliced (about 5 oz / 140 g)
- 2 cloves garlic, minced (about 6 g)
- 1 cup (240 ml) low-sodium chicken stock or water
- 1 tbsp (15 ml) apple cider vinegar
- Freshly ground black pepper, to taste

Instructions

Short Description:
Pan-fried country ham served with classic Tennessee red-eye gravy (ham drippings blended with strong black coffee), accompanied by flaky buttermilk biscuits and skillet-cooked collard greens for a complete Southern main course.

Regional Notes:
This Tennessee version uses salty, aged country ham fried to render the concentrated drippings that are deglazed with strong black coffee to make red-eye gravy — a hallmark of the region. The meal is finished with Southern-style buttermilk biscuits and collard greens cooked with ham for a balanced entree typical of the Southern United States.

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper for the biscuits.
2. Make the biscuits: in a large bowl whisk together 2 cups (250 g) flour, 1 tbsp (15 g) baking powder, 1/2 tsp (2.5 g) baking soda, and 1 tsp (6 g) salt. Cut in 6 tbsp (85 g) cold cubed butter with a pastry cutter or fingers until mixture resembles coarse crumbs.
3. Stir in 3/4 cup (180 ml) cold buttermilk just until a shaggy dough forms. Turn onto a lightly floured surface, fold 3–4 times, pat to about 3/4 inch (2 cm) thick and cut into 8 biscuits. Place on prepared sheet, brush tops with 1 tbsp (15 ml) melted butter, and bake 12–15 minutes until golden. Keep warm.
4. While biscuits bake, prepare collard greens: heat 1 tbsp (15 ml) oil or reserved ham fat in a large skillet over medium heat. Add the ham bone or 4 oz (115 g) diced country ham if using; brown briefly to render fat, 2–3 minutes.
5. Add the sliced onion and cook until softened, about 4 minutes. Stir in 2 cloves (6 g) minced garlic and cook 30 seconds until fragrant.
6. Add the chopped collards, 1 cup (240 ml) chicken stock or water, and 1 tbsp (15 ml) apple cider vinegar. Bring to a simmer, cover and reduce heat to medium-low. Simmer until tender, 15–20 minutes, stirring once or twice. Season with black pepper (taste before adding salt — country ham is salty).
7. Cook the ham: heat a large cast-iron skillet over medium-high. Add 2 tbsp (30 ml) vegetable oil or lard and 1 tbsp (15 ml) butter. When hot, add the 4 bone-in country ham slices. Fry 3–4 minutes per side (depending on thickness) until browned and warmed through, spooning pan fat over the ham. Transfer ham to a warm plate and tent with foil; leave drippings in the skillet.
8. Make the red-eye gravy: with the skillet over medium heat, skim off excess fat if more than 2 tbsp remain, leaving about 1–2 tbsp of pan drippings. Add hot brewed black coffee (1 1/2 cups / 360 ml) to the skillet to deglaze, scraping up browned bits. Bring to a gentle simmer and reduce 2–3 minutes until slightly thickened. Stir in 1 tbsp (15 ml) unsalted butter and 1/4 tsp (1 g) sugar if using; season with black pepper to taste. Do not add salt unless needed.
9. To serve: split biscuits and place one half on each plate. Top with a fried ham slice, spoon a little red-eye gravy over the ham and biscuits, and serve collard greens on the side. Provide extra gravy at the table.
10. Notes: country ham is quite salty — taste the greens and gravy before adding salt. Strong, freshly brewed coffee gives the most authentic red-eye flavor; adjust sugar to balance bitterness if desired.