Red Eye Gravy with Country Ham

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Classically Southern red eye gravy combines country ham drippings with bold, black coffee and creamy butter for a rich gravy that perfectly compliments biscuits and grits.

Overhead view of country ham on a white plate on the left side of the photo, with a jar of red eye gravy and a bowl of biscuits above and to the rightOverhead view of country ham on a white plate on the left side of the photo, with a jar of red eye gravy and a bowl of biscuits above and to the right

What Makes This Recipe So Good

  • Unlike a thick gravy that starts with a flour roux, red eye gravy uses the fatty drippings from country ham combined with bold black coffee to form a rich, au-jus-like liquid. That makes it naturally gluten free and keto-friendly.
  • A classic Southern recipe, it goes really well with biscuits and grits! Serve it on the side and dip your ham and biscuits in the gravy, or spoon it on top over the biscuits or grits. You could also cut the biscuits in half, then dip the cut sides in the gravy to keep the inside of your biscuits and gravy nice and moist.
  • Why is it called “red eye gravy”? The name comes from the red, eye-shaped layer of grease that forms when the coffee and chicken broth are added to the ham drippings.

Red eye gravy on ham and biscuitsRed eye gravy on ham and biscuits

Key Ingredients

Country Ham – There’s a definite difference between country ham and ham, so be sure to use the right one! Country ham is dry-cured with salt and then smoked. It’s not as juicy as a wet-cured ham, and its flavor is a little stronger. If you’re using really fatty pieces of ham, you may not need a full tablespoon of butter.

Black Coffee – Coffee adds a lot of flavor to the red eye gravy. Use a freshly brewed, unflavored that you enjoy the taste of. Now’s probably not the time for a pumpkin spice or holiday blend.

Chicken Broth – Some recipes only use ham drippings and coffee. I find, though, that the chicken broth helps cut some of the bitterness from the black coffee and makes the gravy a little smoother. This ingredient can be controversial among red eye gravy traditionalists, so feel free to try the recipe without it.

Chef’s Tips

  • If the country ham is too salty for your liking, soak it in water for at least an hour prior to cooking it. The water will remove some of the salt, making it a little more palatable. Just dry the ham well before cooking!
  • Some versions of red eye gravy use sugar to cut the bitterness of the coffee. That’s totally up to you! White or brown sugar would both work. Make sure to dissolve it completely so the gravy doesn’t have a gritty texture. Honey would also work well!
  • Don’t overcook the ham. Country ham is a little dryer to begin with, but you can really tell when you’ve overcooked it. The pieces will be dry and really tough.

Close up view of country ham with red eye gravyClose up view of country ham with red eye gravy

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Close up view of country ham with red eye gravyClose up view of country ham with red eye gravy

5

from

2

votes

Red Eye Gravy with Country Ham

Prep:

10

minutes

Cook:

15

minutes

Total:

25

minutes

Classically Southern red eye gravy combines country ham drippings with bold, black coffee and creamy butter for a rich gravy that perfectly compliments biscuits and grits.

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4

Ingredients

  • 6

    ounces

    country ham

  • 1

    tablespoon

    butter

    divided

  • ½

    cup

    brewed black coffee

    strong

  • ¼

    cup

    chicken broth

Equipment

  • Large skillet

  • Plate

  • Silicone spatula

  • Whisk

Instructions 

  • In large skillet, warm ½ tablespoon butter over medium-high heat. Add country ham and cook until browned, approximately 3 minutes per side.

    Country ham in cast iron skilletCountry ham in cast iron skillet

  • Transfer browned ham to plate and set aside. Pour coffee into skillet and use spatula to scrape up any browned bits on bottom of skillet.

    Black coffee for red eye gravy in cast iron skilletBlack coffee for red eye gravy in cast iron skillet

  • Pour in chicken broth. Reduce heat and simmer, uncovered, for 4 to 5 minutes, or until gravy is thickened. Add in remaining ½ tablespoon butter and whisk until melted.

    Red eye gravy in cast iron skilletRed eye gravy in cast iron skillet

  • Serve gravy warm over or on the side of browned ham on biscuits, similar to an au jus.

    Ham and biscuits with red eye gravy on white plateHam and biscuits with red eye gravy on white plate

Notes

  • Use an unflavored, freshly brewed black coffee for the best flavor and results.
  • Make it Lactose Free: Use ghee instead of dairy.
  • Make it Dairy Free: Use a dairy-free butter.

 

Recipe yields approximately 4 servings. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using ingredients listed. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by 4. Result will be the weight of one serving.

Nutrition Information

Serving:

1

serving

,

Calories:

129

kcal

,

Carbohydrates:

1

g

,

Protein:

9

g

,

Fat:

10

g

,

Saturated Fat:

4

g

,

Polyunsaturated Fat:

1

g

,

Monounsaturated Fat:

4

g

,

Trans Fat:

1

g

,

Cholesterol:

34

mg

,

Sodium:

584

mg

,

Potassium:

149

mg

,

Sugar:

1

g

,

Vitamin A:

88

IU

,

Vitamin C:

1

mg

,

Calcium:

5

mg

,

Iron:

1

mg

,

Net Carbs:

1

g

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

 

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

 

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

© Author:

Jasmine Comer

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