Country Ham With Redeye Gravy
Serves: 6
Olin Prosacco
1 January 1970
Based on User reviews:
65
Spice
46
Sweetness
39
Sourness
46
mins
Prep time (avg)
6.5
Difficulty
Ingredients:
Directions:
1
Heat a large skillet (preferably cast-iron) over medium-high
2
Cook ham, adding 1/2 Tbsp
3
Butter if ham is lean to help the browning process, until browned and fat has rendered, 2–3 minutes per side
4
Transfer ham to a platter
5
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
6
Add broth and sugar; simmer, stirring occasionally, until thickened and reduced to about 1/4 cup, 3–4 minutes
7
Add 1 Tbsp
8
Butter and whisk until emulsified, about 1 minute more
9
Pour gravy into a small bowl or serving vessel and serve drizzled over or alongside ham
10
Heat a large skillet (preferably cast-iron) over medium-high
11
Cook ham, adding 1/2 Tbsp
12
Butter if ham is lean to help the browning process, until browned and fat has rendered, 2–3 minutes per side
13
Transfer ham to a platter
14
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
15
Add broth and sugar; simmer, stirring occasionally, until thickened and reduced to about 1/4 cup, 3–4 minutes
16
Add 1 Tbsp
17
Butter and whisk until emulsified, about 1 minute more
18
Pour gravy into a small bowl or serving vessel and serve drizzled over or alongside ham