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Tuesday, October 3, 2017

Country Ham and Red Eye Gravy Recipe

Country ham is mad by rubbing the raw meat of ham with salt. It is then hanged fro drying in a controlled environment at 75 to 80 degrees or higher. The ham will be firm and very flavorful. The color of the meat will be a dark burgundy. Country ham is often smoked and tends to be saltier than most hams.

I do not recall dining on country ham before meeting my in laws. I guess you could say they were a bit southern. O.k. they were a lot southern. They loved good food and made it too and while that is not a southern act they always put their own flare on it. This recipe helps me recall the early days with my mother in law

Country Ham with Red Eye Gravy

Country Ham, cured and thinly sliced
½ cup Coffee, black and strong
½ cup water
1 Tablespoon Butter

Cut large ham slices in half for ease in cooking.
Cut slits in the skin and fat around the ham edges to prevent curling while cooking.
Place a skillet over medium heat on your stove top.
Add Butter.
Add ham slices.
Cook ham slices, turning at least once, until cooked as desired.
Ham should reach at least 165ยบ surface temperature to be fully cooked.
Remove ham slices and place on platter.
Pour cool coffee into skillet, scraping pan to deglaze and loosen any ham bits.
Add the cool water. Stir well.
Let the gravy simmer and reduce for about 5 minutes. Continue to stir the bottom of the pan.
Serve red eye gravy over grits and the ham slices.

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