Fried Country Ham With Red-Eye Gravy

Oxmoor House
8 servings


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4 (1/4-inch-thick) slices country ham, about 1 1/2 pounds
1 cup water
1/4 cup coffee


Soak ham in cold water to cover for 1 hour; drain ham well and pat dry between paper towels.

Slice ham in half crosswise. Place half of ham slices in an ungreased cast - iron skillet ; cook slices over low heat until browned, turning occasionally. Dr in well on paper towels. Place ham slices on a large serving platter; keep warm. Repeat procedure with remaining ham slices.

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

Created date

February 2010