Directions: |
Directions:Ham:
As you can see, this recipe is more method than ingredients. Everything depends on what kind of ham you bought. If you were lucky enough to find good old-fashioned cured ham sold by the slice (WOW!), just soak the slices in warm water for the amount of time it will take for you to make the coffee (you have to use good coffee). If you bought slices of ham at the grocery store that were sealed, cut them out of the package and wash them thoroughly (these hams were sliced with large saws and some of the bone fragments will be in the meat) then soak them in warm water for at least half an hour. The soaking will take some of the saltiness out of the ham and rehydrate the meat. You can soak the ham in apple cider, but that’s up to you. Drain off the water and score the outside rind or skin of the ham so that it will lie flat when it is cooked. Rinse and pat dry. In a large black skillet, melt the butter over medium high heat (the same heat used to fry eggs). When the butter sizzles put in the ham. Brown each side then remove the ham to a platter.
Red-Eye Gravy:
Your skillet should have about two tablespoons of drippings in it. If not, add enough butter to make that amount. Pour in the coffee and turn off the heat. Stir to incorporate the caramelization from the skillet and reduce the liquid. Stir in any liquid from the ham platter that may have drained while the ham was cooling. Serve hot. |
Personal
Notes: |
Personal
Notes: This is really Southern Cooking 101, and you need to know how to make GOOD biscuits, grits and red-eye gravy!!! I don’t care if you never serve it again, you have to know how!
|
This recipe for Country Ham and Red-Eye Gravy is from