Ingredients for Ham And Red Eye Gravy
- Ham Steaks
- 1 cup whole milk
- Vegetable Oil
- Strong Black Coffee
- 1/4 teaspoon freshly ground black pepper
- Biscuit
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How to Make Ham And Red Eye Gravy
- Place the ham steak in a shallow dish. Pour the milk over the ham, ensuring it's fully submerged.
- Cover the dish and refrigerate for at least 8 hours, or preferably overnight, to allow the ham to absorb the milk.
- Remove the ham from the milk and pat it dry with paper towels.
- Using a sharp knife, cut several shallow slashes across the fat layer of the ham to prevent curling during cooking.
- Heat 1 tablespoon of vegetable oil in a heavy skillet over medium-low heat.
- Add the ham steak to the skillet and cook for 5-7 minutes per side, or until light golden brown and heated through. Adjust heat as needed to prevent burning.
- Remove the ham from the skillet and set aside on a plate to keep warm. Tent loosely with foil.
- Pour off any excess oil from the skillet, leaving behind the flavorful pan drippings.
- Add the remaining 1 tablespoon of vegetable oil to the skillet.
- Repeat steps 6 and 7 with the other side of the ham steak if desired.
- Add the reserved pan drippings, brewed coffee, and black pepper to the skillet.
- Bring the mixture to a boil over medium heat, stirring constantly to prevent sticking.
- Reduce heat to low, and simmer for 3 minutes, or until the gravy slightly thickens. Taste and adjust seasoning as needed.
- Serve the ham immediately, topped with the red eye gravy and accompanied by warm buttermilk biscuits.
Nutrition Information (Approximate per serving)
Sodium
121 g
Sugar
0g
Fat
31g
Carbs
1g
