COUNTRY HAM AND REDEYE GRAVY
Every "old time" Southern cook has their version of this one. This is how my Mom taught me to prepare this breakfast treat. To this day, if the country ham has been cured properly for at least a year, I would rather have it on my plate than any other meat (including steak). We always had a country ham breakfast on Christmas...
Provided by David Reeves
Categories Meat Breakfast
Number Of Ingredients 3
Steps:
- 1. FRYING THE HAM Trim off fat from country ham slices and render in hot skillet. When fat is crisp, remove the pieces and discard leaving the liquid in the skillet.
- 2. With medium heat, lightly brown each side of the country ham, 3-4 minutes per side. Do not overcook as the ham will become tough. Note: If the ham is too salty for your tastes, pour a cup of water in the skillet as you fry it and it will draw some of the saltiness out.
- 3. Remove ham slices and drain on paper towels. Serve warm.
- 4. MAKING THE GRAVY Retain 3/4 cup of the grease in the skillet.
- 5. Add the coffee and water and simmer for 5 minutes, stirring occasionally.
- 6. Pour on hot biscuits and enjoy!
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