Lo these many years later, I have gotten pretty good at grits and okra and chicken-fried steak, but I have a special place in my heart for ham with red-eye gravy, which we tend to have for dinner instead of breakfast, although that long-ago breakfast is still one of my all-time faves. East, West, North or South…you gotta try it.
Serves: 3-4 servings
- 1 pound cooked ham steak or steaks, about ½ inch thick
- 2 tablespoons butter
- 1 cup brewed coffee
- ½ cup heavy cream
- 2 tablespoons brown sugar
- Melt butter in a large skillet over medium high heat. Add steaks and cook until they start to turn brown, about 3-4 minutes per side. Remove from pan and set aside, covering them with foil to keep warm.
- Add coffee, cream and sugar to the skillet and bring to a simmer. Stir around with the pan drippings, and simmer for about 5 minutes. This is a thin gravy...you are simmering it mainly to have the flavors come together, not to thicken it.
- Transfer ham to plates or a platter and pour some of the gravy on top. Pour the rest of the gravy into a heat-proof pitcher or gravy boat for folks who want even more! This dish is wonderful served over grits, but mashed potatoes would be great as well!
Recipe adapted from Paula Deen’s Southern Cooking Bible