Country Ham with Redeye Gravy

 

The intensified, salty, bitter flavor of redeye gravy can be polarizing. I have  added butter and a pinch of sugar to round out flavors,  while helping to keep the dignity of this iconic Southern condiment intact. Biscuits and/or grits are a perfect complement to this recipe.

 

INGREDIENTS

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 and cook (preferably cast iron) over medium-high heat. Cook the ham, add 1/2 tbsp. Butter if the ham is lean to help the sear process, 2–3 minutes per side until it has browned.   Transfer the ham to the serving dish.

 

Pour the coffee into the same pan and cook over medium-high heat, scrape the pan with a wooden spoon to deglaze and release any browned bits. Add broth and sugar; boil, stirring regularly, until thickened and reduced to about 1/4 cup, 3-4 minutes. Add 1 tablespoon  Butter and whisk until emulsified, about 1 minute longer. Place gravy in a small bowl or a serving vessel and serve drizzled over or beside the ham.