Fried Country Ham With Red-Eye Gravy

Oxmoor House
6 servings


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3 (1/4-inch-thick) slices country ham (about 1 pound)
1 teaspoon bacon drippings
1 cup water


Slice ham in half crosswise. Set aside

Heat bacon drippings in a cast-iron skillet over medium heat. Place half of ham slices in skillet, and cook over medium heat until browned, turning occasionally. Drain well on paper towels. Place ham slices on a large serving platter; keep warm. Repeat procedure with remaining ham.

Reserve pan drippings in skillet. Add water to drippings in skillet. Bring to a boil; remove from heat. Serve red-eye gravy with fried country ham.

Created date

February 2010