Country Ham With Red Eye Gravy Food

COUNTRY HAM WITH REDEYE GRAVY

Steps:

• Heat a large skillet (preferably cast-iron) over medium-high. Cook ham, adding 1/2 Tbsp. butter if ham is lean to help the browning process, until browned and fat has rendered, 2-3 minutes per side. Transfer ham to a platter.
• Pour coffee into the same skillet and cook over medium-high heat, scraping skillet with a wooden spoon to deglaze and loosen any browned bits. Add broth and sugar; simmer, stirring occasionally, until thickened and reduced to about 1/4 cup, 3-4 minutes. Add 1 Tbsp. butter and whisk until emulsified, about 1 minute more. Pour gravy into a small bowl or serving vessel and serve drizzled over or alongside ham.

CORNCAKES WITH COUNTRY HAM SCRAMBLE AND RED-EYE GRAVY

Steps:

• For the corncakes: Mix together the self-rising flour, cornmeal, granulated sugar and salt in a medium bowl. Add the chicken stock, buttermilk, melted butter, eggs and yolks and mix until combined; do not overmix.
• Oil a griddle and heat over medium heat. When hot, add 1/2 cup of the batter to the pan to create a small cake; repeat to fill the pan (about 2). Let the cakes cook until browned and the tops have begun to set slightly, 2 to 3 minutes. Flip the cakes and cook until golden brown on the other side and cooked through, another 1 to 2 minutes. Remove the cakes to a paper towel-lined tray to rest. Repeat with the remaining batter to make a total of 4 to 6 cakes.
• For the Red-Eye Gravy: Heat 1 tablespoon butter in a large saute pan over medium-high heat until melted, then add the ham. Brown the ham on each side. Remove the ham and deglaze the pan with the coffee. Add the chicken stock and brown sugar and increase the heat to high. Allow the mixture to reduce by at least half, about 5 minutes. Remove from the heat. Add the 2 tablespoons ice-cold butter a little at a time, whisking constantly until all the butter has been added.
• For the Country Ham Scramble: Whisk the eggs in a medium bowl. Add the cream and whisk well, then add the Cheddar. Heat a large nonstick saute pan over medium-low heat. Add the egg mixture and scramble until soft.
• To Plate: place a hot corncake on a plate, top with a quarter of the eggs, a sprinkle of ham and some red-eye gravy. Garnish with the green onions.

COUNTRY HAM AND RED EYE GRAVY

Steps:

• Cut large ham slices in half for ease in cooking.
• Cut slits in the skin and fat around the ham edges to prevent curling while cooking.
• Place a skillet over medium heat on your stove top.
• Add Butter.
• Add ham slices.
• Cook ham slices, turning at least once, until cooked as desired.
• Ham should reach at least 165º surface temperature to be fully cooked.
• Remove ham slices and place on platter.
• Pour cool coffee into skillet, scraping pan to deglaze and loosen any ham bits.
• Add the cool water. Stir well.
• Let the gravy simmer and reduce for about 5 minutes. Continue to stir the bottom of the pan.
• Serve red eye gravy over grits and the ham slices.
• Enjoy!

COUNTRY HAM AND RED EYE GRAVY

Steps:

• Heat a skillet over medium-high heat.
• Add the fat from the ham and render.
• When the fat is rendered, add the ham steaks and pan-fry until golden brown on both sides.
• Remove the ham from the pan and set aside on a plate and keep warm.
• To the pan, add the coffee and water and stir with a wooden spoon, scraping up any browned bits from the bottom of the pan. Add the butter and the bouillon cube and stir to incorporate.
• Serve the gravy over the ham steaks on grits.

SCALLOPS WITH COUNTRY HAM AND RED-EYE GRAVY

Steps:

• Heat a large skillet over medium-high heat. Add the greens and cook until wilted. Divide evenly among the ramekins. Keep warm.
• In the same skillet, saute the scallops in 2 tablespoons of the oil over medium-high heat until brown, about 3 to 5 minutes on each side. Remove from the skillet and place on top of the greens. Add the remaining tablespoon of oil to the same skillet. When hot, quickly saute the ham. Remove from the skillet and place on top of the scallops. Pour the water into the skillet and bring to a boil. Cook for about 1 minute, scraping up any browned bits, until the liquid is reduced by about half. Pour the gravy over the ramekins. Serve immediately.

GRITS, COUNTRY HAM AND RED-EYE GRAVY

Steps:

• For the grits, bring the water and milk to a boil in a pan, whisk in the grits, and then reduce the heat and cook for an hour. Season with salt and pepper and set aside.
• For the poached eggs, bring a pan of water to a gentle simmer and add salt and vinegar. Using a spoon, swirl the water in a circle and crack the eggs into the center of the water. Simmer for about 2 minutes. Set aside.
• For the gravy, to a pre-heated skillet, add a slice of ham and warm it through. Then remove the ham to a plate. Into the same skillet add the coffee and pork stock and reduce.
• To a bowl or plate add a serving of grits, the ham, a poached egg and sprinkle with chives. Drizzle the red-eye gravy over the grits and serve.

COUNTRY HAM AND REDEYE GRAVY

Steps:

• Slowly fry ham slices on both sides, in a cast iron skillet until lightly browned on each side. Transfer the slices to a heated plate.
• Add coffee to the skillet and, over high heat, boil it down, scraping the deglazings on the
• the bottom of the skillet with a wooden spoon.
• Reduce the liquid to almost a glaze and spoon over ham slices. Serve with something mild and traditional like boiled rice or grits.

HAM WITH RED EYE GRAVY

Steps:

• In a skillet set over medium heat, heat the oil until hot, add the ham and cook for 2 to 3 minutes on each side, or until golden. Transfer to a platter to keep warm.
• Pour off fat from skillet, add coffee and BBQ sauce. Deglaze the pan, scraping up brown bits clinging to the pan. Pour over ham. Serve with buttermilk biscuits on the side.

HAM AND RED-EYE GRAVY

Steps:

• Put the ham in a shallow container; pour milk over ham.
• Cover and refrigerate 8 hours.
• Remove ham from milk.
• Cut slashes in fat to keep from curling.
• Cook 1 slice of ham in 1 tablespoon oil in a heavy (cast-iron, preferably) skillet over low heat until light brown, turning once.
• Remove from skillet and keep warm.
• Drain off pan drippings and reserve for gravy.
• Repeat procedure with remaining oil and ham.
• Add reserved pan drippings, coffee, and pepper to skillet; bring to a boil and stir constantly.
• Lower heat and simmer 3 minutes.
• Serve gravy with ham and hot biscuits.

COUNTRY HAM WITH RED-EYE GRAVY

Steps:

• Fry ham slices in large skillet over medium heat, turning frequently, until nicely browned; set aside and keep warm.
• Drain off all but one or so tablespoons of the drippings; add the flour and stir until it browns lightly.
• Pour cold coffee into the pan and whisk into flour mixture, mixing well.
• Bring mixture to a boil, stirring constantly, bringing up all bits from the bottom of the pan, until gravy thickens.
• Place ham on plate and pour gravy on top.
• Serve with biscuits, grits, or whatever tickles your fancy.

COUNTRY HAM AND RED EYE GRAVY (LOVELESS)

Steps:

• In a cast iron skillet, add ham pieces and warm over medium low heat.
• Stirring when the ham starts to release its juices.
• Be sure that the the ham renders off enough fat to use 3 tbl.
• Remove ham and add brown sugar. Scraping up all the charred bits off the bottom of the skillet.
• Turn up heat to medium. Add strong coffee, bring to a boil until gravy thickens.
• Place country ham pieces atop bottom of biscuit, spoon gravy over, top biscuit. And enjoy!

HAM WITH RED EYE GRAVY

Steps:

• Heat oil in a medium skillet over medium heat. Cook and stir ham scraps until browned, about 5 minutes. Remove to a plate, reserving the grease in the pan.
• Place ham slices in the pan and cook over medium heat until browned, about 5 minutes on each side. Season both sides with salt, black pepper, and cayenne pepper. Remove ham and reserve on a plate.
• Reduce heat to medium-low and sprinkle flour over the pan drippings. Cook and stir for 2 minutes. Increase heat to medium-high and pour in coffee into the pan. Cook and stir until combined and thickened. Season to taste. Return ham to the pan to warm through.

COUNTRY HAM

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a roasting pan with aluminum foil.
• Set ham into the prepared roasting pan and pierce several times with a fork.
• Stir brown sugar, peach preserves, and mustard together in a bowl; spread over the ham. Cover the ham with a sheet of aluminum foil.
• Roast ham in preheated oven, basting regularly, for 90 minutes. Remove the aluminum foil cover and continue baking until hot in the center, 30 to 45 minutes. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).

COUNTRY FRIED HAM WITH RED-EYE GRAVY

Steps:

• Soak ham in milk overnight.
• The next morning, wipe ham with paper towels.
• Put just enough ham fat into skillet to keep ham from sticking.
• Have skillet hot, not too hot.
• Slowly brown ham evenly on both sides.
• When done, remove to hot platter.
• For the gravy, add the coffee to ham drippings in skillet, sprinkle with a bit of pepper and let come to a boil.
• Stir well and serve piping hot with biscuits.