Country ham and red-eye gravy
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Unsalted butter |
| 6 | Center-cut country ham steaks, 1/2-inch thick | |
| 2½ | cup | Freshly brewed coffee |
Directions
This recipe is by Atlanta chef Scott Peacock. The gravy is traditionally spooned over ham and grits.
Preparation time: 5 minutes Cooking time: 20-30 minutes 1. Heat butter until hot and foaming in large, non-reactive skillet. Over high heat, very quickly cook each steak about 1 minute per side. Remove steaks; set aside.
2. Pour off all but 1 tablespoon fat from pan. Return pan to heat and add coffee. Stir, using a wooden spoon, to dislodge all bits and pieces stuck to bottom of pan. Return ham steaks to pan, cover tightly and gently simmer in gravy, 20 minutes. Serve hot.
Nutrition information per serving: Calories ...... 245 Fat ........... 11 g Cholesterol .. 90 mg Sodium ... 2,160 mg Carbohydrates .. 1 g Protein ....... 33 g
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Rrairie@... on Aug 1, 1997
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