Southern Ham Steak With Red Eye Gravy Recipe 45 Food

SOUTHERN HAM STEAK WITH RED-EYE GRAVY RECIPE - (4/5)

Steps:

• Brown the ham steak, including package juices, in a hot dry skillet over high heat 420°F (216°) on both sides, 5 to 7 minutes. Turn the ham steak when it releases easily from the pan. Add the butter and allow it to melt. Remove the ham steak to a warm platter and keep warm. Slowly stir in the coffee. In a small bowl, combine flour and water; mix well. Stir in the flour mixture and brown sugar until well blended. Return the ham steak to the skillet and simmer for 3 to 5 minutes.

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!

RED EYE GRAVY

Steps:

• Dissolve ham stock and coffee granules in water in a large mixing bowl to create a stock.
• Melt butter in a medium saucepan over medium-high heat; add flour. Cook butter and flour, stirring constantly, until brown, to create a roux, about 5 minutes. Add gravy stock mixture 1/2 cup at a time, stirring constantly, until it resembles the consistency of a gravy, 5 to 7 minutes. Season with black pepper. Remove from heat. Serve warm with meal of choice.

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.

OVER EASY HAM STEAK WITH RED-EYE GRAVY

Steps:

• In a medium saucepan over moderate heat, melt the butter. Add chicken and brown skin side down. Turn over and add chopped onion. Cook until soft and starting to color about 6 to 8 minutes. Cover with chicken stock, and add the coffee and brown sugar, if using. Reduce heat to medium and cook the red eye gravy until thick enough to coat the back of the spoon, about 2 to 4 hours. Strain stock into a large bowl and reserve. The chicken can be used for another recipe or discarded.
• Preheat a large heavy bottomed frying pan over medium-high heat. Season ham steaks with black pepper and add to the hot skillet. Cook until golden brown on each side, 6 to 8 minutes and transfer to serving plates.
• In the same skillet, once steaks have been removed, reduce heat to medium and fry the eggs to desired doneness.
• Cover the steaks with red-eye gravy and crown with a fried egg. This dish can be served with potatoes, hash browns or biscuits, if desired.

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.

RED EYE GRAVY

Steps:

• In a large cast iron skillet over medium heat, cook ham until lightly browned, 3-4 minutes on each side. Remove and save for another use. Add coffee to pan drippings, stirring to loosen browned bits from pan. Simmer until reduced by about half.

HAM STEAKS WITH JAZZED-UP GRAVY

Steps:

• Melt the butter and brown sugar in a heavy skillet.
• Season the ham steaks with pepper.
• Cook the ham steaks in the butter/brown sugar mixture until done.
• Remove the steaks from the skillet.
• Cook the onions and mushrooms in the same skillet until the onions are translucent.
• Add the flour to the skillet.
• Cook the flour, stirring constantly, until browned.
• Add the chicken broth and coffee.
• Cook the gravy, stirring constantly, until thickened.
• Serve gravy over the ham steaks.

HAM WITH REDEYE GRAVY

Steps:

• Heat oil over medium-high heat in a cast iron skillet. Fry ham on both sides until browned. Remove ham and set aside. Stir coffee and salt into the hot oil. Return to a boil over medium heat, stirring to get any bits of ham that may be stuck to the pan. Cook until the mixture has reduced by 1/3. Remove from heat and serve over ham and biscuits.