Country Ham and Red Eye Gravy

red eye country ham
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  • 6 ounces country ham, sliced 1/4-inch thick
  • 1 tablespoon unsalted butter, plus more for ham if necessary
  • 1/2 cup strong black coffee
  • 1/2 cup low-sodium chicken broth or water
  • 1/2 teaspoon sugar


Heat a large skillet (preferably cast-iron) over medium-high.

Cook ham, adding 1/2 Tbsp. butter if ham is lean to help the browning process, until browned and fat has rendered, 2–3 minutes per side.

Transfer ham to a platter.

Pour coffee into the same skillet and cook over medium-high heat, scraping skillet with a wooden spoon to deglaze and loosen any browned bits.

Add broth and sugar; simmer, stirring occasionally until thickened and reduced to about 1/4 cup, 3–4 minutes.

Add 1 Tbsp. butter and whisk until emulsified, about 1 minute more.

Pour gravy into a small bowl or serving vessel and serve drizzled over or alongside ham.

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