Cullen's
Ham Red Eye Gravy
Ham gravy is made in a skillet after frying ham. While the pan is still hot
( but with drippings
drained off). Pour in 1 to 11/2 cups strong, hot, black coffee. With a spatula
scrape up the
ham bits left clinging to skillet and simmer 4-5 mins. Season with salt &
pepper.
4 tb Drippings from 4 half-inch Baked ham steaks
1/4 c Firmly packed *light* brown Sugar
1/2 c *strong* fresh-brewed black coffee
Cullen's
Red Eyed Gravy
Remove the ham steaks from their fry-drippings and measure out 4 tbsp. of
the fat. Dispose of the rest. Stir the sugar into the pan at LOW heat, stirring
constantly, until the sugar dissolves. Add the coffee, and simmer until the
gravy turns a rich brown (maybe 5 minutes or so). DO NOT ALLOW THE GRAVY TO
BOIL! Pour the gravy over the ham, biscuits and serve.
Cullen's
Red Eyed Gravy
6 Cured ham slices,1/2" thick
1 c Water, boiling
1 tb Coffee, freshly made black
1. Place ham slices in a large flat pan and cover with cold water. Let stand
6-8 hours; drain and blot dry. Remove and discard rind.
2. Fry ham slices in single layer in an ungreased heavy skillet over medium-high
heat. Fry for 5-6 minutes on each side, then remove to heated platter.
Pour off all but about 2 tablespoons fat. Add boiling water and let boil up,
scraping bottom to pick up all flavorful bits of ham from the skillet. Stir in
coffee. Pour over ham slices and serve at once.
Blessed are those who can give without remembering and take
without forgetting.
- Elizabeth Bibesco