Sliced Ham with Red-Eye Gravy; Cook book give-away!

There is snow in the south of France.

I live more in the middle of France – there’s snow here, too.

The weather turned cold last week and winter seems most reluctant to loosen it’s grip.

One should not be able to marvel at the sight of snow on daffodils.

So, there is no house update this week.  Work cannot start upstairs until it’s warm enough to work up there.  Mon mari would like it to be around 10C (50F) at least (wimp – something about maintaining a grip on his hammer….)

He’s not slacking off but I thought I’d skip boring you with a picture of trim here and a photo of a corner tile there.

Instead, I decided to give away a cook book.

A few years ago, I ordered this through Amazon Market Place, UK.


Weeks went by and I didn’t receive it.  I finally got the ‘Rate this Seller’ email and, before rating them, I sent them an email saying I hadn’t received it.

They immediately sent me a replacement.  Three days later they both arrived.

I sent another email, offering to send it back if they provided the postage.   They said not to bother.

Well…. I don’t need two.

And I really can’t bring myself to throw it out (it’s a brand new book!)

So I’m giving it away….

Any one who is interested in owning this lovely book, please leave a comment.  I’ll put the names in a hat at the end of the week, draw one, and the lucky winner will be the new owner – I’ll even pay the postage…

Details:  Williams Sonoma: Hors D’Oeuvre, 120 pages, over 40 recipes (in English), lots of pretty pictures.

I recently did a post on the wide variety of ham we have available here. The one thing we can’t get is ‘A Ham’.

You know, the kind you put brown sugar glaze on and bake for Christmas or Easter dinner.

I miss that – although I’m not sure what I miss most: the ham dinner or the ham leftovers.

Periodically I buy a thick slice from the meat counter and pretend.

BTW, buying a thick slice of anything is not easy.

I point to my ham of choice and tell them I want one, thick slice.

They look at my strangely and repeat: one?

Then they set the slicer to double the norm – or 2 sheets of paper thick.

I say no, more.

3 sheets of paper thick.

No, more.

I finally learned to stipulate: 5cm thick (2 inches)

Naturally they don’t believe me / think I know what I’m talking about.

They cut it 3cm (1 1/4 inches) thick – which is exactly what I want.

One has to let them be right and correct the weird American…. Makes their day.

Ham with Red Eye Gravy

Sliced Ham with Red-Eye Gravy 

2 – 4 slices ham, 12oz (350gr)
2 tsp olive oil
1 tsp paprika
4oz (125gr) mushrooms
1/2 cup strong coffee
1 tbs brown sugar
2 tsp cornstarch (maizena) dissolved in 1 tbs water

Clean, trim and slice mushrooms. Heat oil in nonstick skillet over medium high heat. When hot add paprika and sauté 1 minute. Add mushrooms and sauté 5 minutes longer. Move mushrooms to the side and add the ham slices. Brown lightly on both sides.  Add coffee, sugar and bring to a boil.  Remove ham to a small platter.  Add cornstarch dissolved in water and stir until sauce is thick. Pour over ham and serve.

Lest I upset any proper southerners – I suppose I should qualify this and say it’s a French version….


Who wants the cook book?  Just leave a comment to enter.

No need to leave particulars; I’ll email the winner and get the details later.

24 thoughts on “Sliced Ham with Red-Eye Gravy; Cook book give-away!”

  1. ooh…cool. I would love to own this book. 🙂 I’m having leek potato soup and chicken curry to warm myself up from this sudden cold weather. 🙂

  2. I’ve seen this book, Katie. It’s a nice one. Does this officially enter me to win?
    I know why they call it red-eye gravy: the coffee will keep you awake all night so your eyes are red in the morning. No? Oh well, I tried.

  3. I think Christine’s right about the name for red eye gravy! But, I’m going to try to make it again soon – my first attempt was not a huge success. 🙂 I seem to be gravy-challenged.

  4. There seems to be something wrong with this scenario when in Western Canada we are counting daffodils and in Spain and France they have snow. Roll on Spring!!!

  5. You have snow in France. We have below average temperatures in Florida. I haven’t been warm all Winter. I told my husband I would rather be back in Michigan to suffer the inevitable cold than be in an enviroment where we are supposed to be warm. Enough complaints. Spring is coming and this book would be appreciated. Thanks Katie. Your ham looks wonderful.

  6. You’re right, a nice ham would be a treat! Here in Italy we’d have to use our stash of American brown sugar, but it would be soooo worth it!

  7. I love that you prepared a thick slab of ham. That’s a great idea. Hubs brings home a mini ham once in a while and I am usually tired of eating ham by the second or third day. So the slab seems perfect to me.
    And the gravy, I have never had red eye before.
    Book looks like a lot of fun, thanks for the give-away!

  8. What a great comfort dish! And I’ll have to agree that you can’t beat leftover ham. That book looks great – how I love cookbooks with plenty of pretty photos.

  9. Ham leftovers are infinitely better than the ham dinner itself. I’m pretty sure.
    What a great giveaway! I love Williams Sonoma cookbooks.

  10. Katie, the book sounds divine and very interesting. It’s a great giveaway and I love their books. I love ham and especially red eye gravy. As a Southern girl, I grew up eating it with country ham. Are you familiar with country ham, the one you have to soak in water for hours to remove most of the salt. It is heavenly and a different taste completely. How’s the wiring in the house going now? Fine, I hope!

  11. My DH loved red eye gravy–I hate coffee, but I made it for him anyway. Here in the “South” we use country (salt cured) ham.
    I’d love the cookbook to add to my collection.

  12. This looks like a lovely book, and I love red eye gravy! I would love to be in the draw for the book, but would NEVER expect you to pay for the postage to Australia!! So if my name comes out, you have my blessing to draw again 🙂

  13. Thanks, everyone for the comments… Yes, there is something definitely unfair about snow and cold in the wrong places – we’re not equipped or ready to handle – except to complain, of course… and do that very well.
    We don’t have country ham like in the US but we have lots of different dry-cured hams, similar to Prosciutto, and I have made this with a thick slab of our local ham (the guy does the rounds with his ham truck in the spring) We don’t soak it first, it is ‘raw’ but edible as is or can be cooked. And, yes, it’s salty but also has spices on it…
    And of course I’ll pay the postage whereever – even Australia (book rates you know).
    The drawing will be open until midnight Thursday – or whenever I get up on Friday morning and whatever time that is where you live ;-))

  14. Hi Katie! Oh I would sooo miss ham if I could not get it! That red eye gravy sounds wonderful…have never heard of it before…but thinking thats what is for dinner tonight! Thanks for sharing, Ina

  15. Katie, My list for the market has (had) ham on it, before I read your post. We have some dear friends coming for a few days and have everything ready, including my shopping list and now I will use your recipe, this looks delicious. I am sure all will enjoy! Stay warm….RaeDi (I have now picked several recipes from Foodbuzz friends ~ enough for several days, all new and I know will be very good ~ we will all enjoy!)

  16. Thanks, everyone, for playing. The winner is Penny and I’ll be sending it off when I get her address!

  17. This is the first time I’ve ever heard of red-eye gravy, particularly the combination of such a gravy with ham. It looks delicious and I think I can get my husband to try it. He loves ham and coffee — might just work!

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