Entree: United States – Appalachia – Country Ham with Red-Eye Gravy (Pan-fried salt-cured ham slices served with a sharp coffee-based pan gravy)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 10 min

Total 20 min

Ingredients

- 4 bone-in country ham steaks, approx. 8 oz (225 g) each
- 2 tbsp (30 ml) unsalted butter
- 2 tbsp (30 ml) vegetable oil or reserved bacon drippings
- 1 cup (240 ml) strong brewed black coffee, hot
- 1/2 cup (120 ml) water or low-sodium chicken stock
- 1 tsp (5 ml) light brown sugar (optional)
- Salt and freshly ground black pepper to taste
- 2 tbsp (30 ml) chopped fresh parsley for garnish (optional)

Instructions

1. Pat the ham steaks dry with paper towels and season very lightly with black pepper; country ham is usually already quite salty so taste before adding salt.
2. Heat a large heavy skillet over medium heat and add the vegetable oil. When the oil shimmers, add the ham steaks and sear 2–3 minutes per side until well browned and crisp at the edges. Add butter toward the end and spoon a little over the ham to glaze. Transfer ham to a warm plate and tent with foil.
3. Pour off all but about 2 tbsp (30 ml) of fat from the skillet. Return the skillet to medium heat and add any accumulated juices from the resting plate.
4. Carefully add the hot coffee to the skillet to deglaze, scraping up browned bits with a wooden spoon. Add the water or stock and, if using, the brown sugar. Bring to a gentle simmer and reduce for 2–3 minutes until the gravy is just slightly reduced and glossy.
5. Taste the gravy and adjust with a pinch of salt only if needed. Return the ham to the skillet to warm for 1 minute and spoon the gravy over.
6. Serve the ham steaks topped with red-eye gravy and a sprinkle of chopped parsley if desired.