Ah, now we’re talking classic Southern brunch perfection! 😄 Country ham with redeye gravy is salty, savory, and full of bold flavor, often served with biscuits or grits. Here’s how to make it the traditional way:
🐖 Country Ham with Redeye Gravy
🛒 Ingredients
For the ham:
- 1–2 slices country ham (about ¼–½ inch thick)
- 1–2 tsp butter or bacon drippings (optional)
For the redeye gravy:
- Pan drippings from the ham
- ½ cup strong black coffee (hot)
- 1 tsp sugar (optional, balances bitterness)
👩🍳 Instructions
1. Cook the ham
- Heat a skillet over medium heat
- Add ham slices (and a little butter if desired)
- Cook 2–4 minutes per side, depending on thickness, until browned and heated through
- Remove ham and set aside, keeping pan drippings
2. Make redeye gravy
- With the pan still hot, pour in hot black coffee
- Stir gently, scraping up browned bits from the ham
- Simmer 1–2 minutes until slightly thickened
- Taste and add a pinch of sugar if the coffee is too bitter
3. Serve
- Place ham on a plate
- Pour redeye gravy over the top
- Serve with warm biscuits, grits, or fried eggs for a full Southern breakfast
🌟 Tips for Authentic Flavor
- Use true country ham (dry-cured, salty) for the classic taste
- Skipping butter is fine—the ham drippings are flavorful enough
- Redeye gravy is meant to be thin and slightly bitter, which contrasts perfectly with the salty ham
If you want, I can also show a Southern brunch plate idea: Country ham, redeye gravy, biscuits, and eggs plated like a restaurant-style spread—super Instagram-worthy!
Do you want me to do that?
