Ham and red-eye gravy - sl 10/88
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | eaches | (1/2-inch thick) ham steaks (about 1 pound each) |
| 1½ | cup | Milk |
| 2 | tablespoons | Vegetable oil; divided |
| 1 | cup | Strong black coffee |
| ¼ | teaspoon | Pepper |
| Hot biscuits | ||
Directions
Place ham in a large shallow container; pour milk over ham. Cover and refrigerate 8 hours. Remove ham from milk. Cut slashes in fat to keep ham from curling.
Cook 1 slice of ham in 1 tablespoon oil in a heavy skillet over low heat until light brown; turning once. Remove from skillet, and keep warm. Drain off pan drippings, reserving for gravy. Repeat procedure with remaining oil and ham.
Add pan drippings, coffee, and pepper to skillet; bring to a boil, stirring constantly. Reduce heat, and simmer 3 minutes. Serve gravy with ham and hot biscuits. Yield: 4 servings.
From Shelby Green of West Virginia; in October 1988"Southern Living" Typos by Jeff Pruett
Related recipes
- Country ham & red-eye gravy
- Country ham and red-eye gravy
- Country ham and redeye gravy
- Cream gravy rbtn28a
- Duck with orange gravy - sl 11/81
- Fried country ham w/ red-eye gravy
- Fried ham with red-eye gravy
- Garlicky ham and spinach grits - sl 10/94
- Grits and red eye gravy
- Ham & redeye gravy
- Ham and red-eye gravy
- Ham and redeye gravy
- Ham with red eye gravy
- Old time country ham with redeye gravy
- Old-time country ham with redeye gravy
- Red eye gravy
- Redeye gravy
- Rich turkey gravy
- Uptown chicken and red-eye gravy
- Venison roast with red wine gravy - sl 11/85