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Saturday, October 13, 2018

Country Ham and Red Eye Gravy

one meat that my husband loves is a good old country ham. Country ham is produced by following an old method of curing and smoking a ham. In the United States Missouri, North Carolina, South Carolina, Tennessee, Virginia, Georgia, Kentucky, Maryland, and other nearby states prepare country hams.

Many Americans only know the kind of ham that is glazed and baked. These hams are very sweet. But there are many ways to make hams. But first, what is a ham?? It can best be described as the preserved leg of pork. The most common ways of preserving are smoking, salting and brining. Ham flavor range from only salt and pepper to gourmet spice blends and glazes.

A country ham is traditionally dry cured in salt. At times other preservatives are used. The ham is then aged for a few months. After aging country hams may be smoked but this is not something that has to happen. Most country hams are only flavored with salt, sugar and pepper. The ham is one of the saltier styles of ham. Country hams are not fully cooked, but preserved via a cure. Sold in stores unrefrigerated as whole, bone in hams packaged in rough cotton bags or presoaked, sliced, vacuum packed and ready to cook.

Cooking a country ham can be completed a few different ways. one of my husbands favorite methods is slicing and pan frying. The hams can also be baked whole and simmered for hours in flavored water. If cooking the ham whole it should be scrubbed and soaked for several hours before eating to remove salt cure and mold.

Baked or boiled country ham is sliced paper thin and served with buttermilk biscuits and butter. Fried ham is often served in sandwich or alone. Leftover trimming and scraps, cooked bones, and sawn off hock can all be used to flavor greens while cooking.

2 slices ham steaks (each 1/2-inch thick)
4 Tablespoons butter
1 Tablespoon brown sugar
1 cup brewed black coffee - cold
1 Tablespoon all-purpose flour

Place butter in a large skillet and place over medium heat. When butter foams, add ham steak. Cook until nicely browned on both sides. Remove ham to plate and cover with foil to keep warm.

Add brown sugar to pan, stirring until dissolved. Place coffee in a jar with a tight fitting cover and add flour. Shake vigorously to remove lumps then add to pan. Bring to a boil and stir until gravy thickens. Reduce heat and cook another 3 to 4 minutes.

Return ham slices to pan to re-warm and slather with gravy. Serve and enjoy.

recipe source here

1 comment:

  1. This sounds delicious! I make ham but never tried red eye gravy. So easy and perfect for a fall day!


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