Ham and red-eye gravy
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | Stick unsalted butter; (1/4 cup) | |
| 1½ | pounds | Baked Virginia ham; cut into 1/2-inch |
| ; thick slices | ||
| ¼ | cup | Brewed coffee |
| ½ | cup | Boiling water |
| Hot pepper sauce to taste | ||
| Spoon bread or buttered cooked grits as | ||
| ; an accompaniment if desired | ||
Directions
In a large skillet heat the butter over moderately high heat until the foam subsides and in it saute the ham in batches, turning it once, for 2 to 3 minutes on each side, or until it is browned, and transfer it to a platter.
Into the skillet pour the coffee and ½ cup boiling water and cook the mixture over high heat, scraping up the browned bits, for 2 minutes. Season the gravy with the hot pepper sauce and pepper and pour it over the ham slices. (If desired, strain the gravy before pouring it over the ham.) Serve ham and gravy with spoon bread or grits.
Yield: 4 servings
Converted by MC_Buster.
Per serving: 408 Calories (kcal); 46g Total Fat; (99% calories from fat); 1g Protein; trace Carbohydrate; 124mg Cholesterol; 11mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 9 Fat; 0 Other Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9363 Converted by MM_Buster v2.0n.
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