Eastern Shore Style Country Ham and Red Eye Gravy
This country ham and red-eye gravy recipe is an Eastern Shore classic, blending the bold flavors of salty ham with a rich, coffee-based gravy. You’ll love its simplicity and the way it transforms basic ingredients into a deeply satisfying dish. Pair it with buttery biscuits or creamy grits for a breakfast that’s full of tradition and flavor.
Ingredients
- 6 ounces country ham, sliced ¼ inch thick
- 1 tbsp unsalted butter, plus more for ham if necessary
- ½ cup strong black coffee
- ½ cup low-sodium chicken broth or water
- ½ tsp sugar
Instructions
- Heat a large skillet (preferably cast iron) over medium-high.
- Cook ham, adding 1/2 Tbsp. butter if the 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 the 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.
Notes
This recipe is designed to serve one, but you can easily adjust the quantities to match the size of your gathering.