My apologies to proper southern cooks everywhere.
I have absolutely no idea if this red-eye gravy is ‘authentic’ or not.
Frankly, I don’t care.
I’ve been making it forever and we both love it.
Let’s just say that, if nothing else, it’s authentic in spirit…..
And it’s easy.
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Ham with Red-Eye Gravy
Make this easy main course with leftover ham or buy a thick slice at the deli counter.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Pork
- Method: Skillet
- 12oz (360gr) thickly sliced ham
- 1 tbs olive oil
- 1 tsp paprika
- 4oz (125gr) mushrooms, trimmed, sliced
- 1/2 cup strong coffee
- 1 tbs brown sugar
- 2 tsp cornstarch (maizena) dissolved in 1 tbs water
- Heat oil in nonstick skillet over medium high heat.
- When hot add paprika and sauté briefly.
- Add mushrooms and sauté 5 minutes.
- 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 mixture and stir until sauce is thick.
- Spoon over ham and serve.
You can save coffee from earlier in the day or use instant.
- Serving Size: 1/2 recipe
- Calories: 463
- Sugar: 5.6 g
- Sodium: 115.2 mg
- Fat: 23.4 g
- Saturated Fat: 6.7 g
- Trans Fat: 0 g
- Carbohydrates: 9.3 g
- Fiber: 1 g
- Protein: 52 g
- Cholesterol: 159.9 mg
Keywords: ham, mushrooms, red eye gravy
Ham is very popular in Europe but not in the same way as in the U.S.
In the U.S. there are 2 types of ham:
City ham, which is pink, is sliced for sandwiches or left whole to roast with brown sugar on top for Christmas dinner.
Country ham, which is red, is safe to eat uncooked and is usually sliced, fried and served with red-eye gravy. (Gross generalization.)
In Europe all hams are identified by place of origin and style.
The pink or city-type hams are normally sliced paper thin and used in sandwiches. My supermarket usually has around 10 different pink hams to choose from, ranging in price from around 8 euro / kilo ($4.50 / lb) to 15 euro / kilo ($8 / lb).
The red ‘country’ hams or dry-cured hams, are normally also sliced thinly, but not as thin as the pink hams. They are used as appetizers, charcuterie boards, etc. My supermarket has between 20 and 30 different dry-cured hams ranging in price from 15 euro / kilo ($8 / lb) to 40 euro / kilo ($25 / lb).
In Spain one can find the best ‘jamon’) for over 100 euro / kilo.
When we lived in Andorra, people would often buy an entire ham for the Christmas season. We saw whole Jamon iberico de Bellota (Jabugo) for over 1,000 euro.
The most famous Italian dry-cured ham is Prosciutto.
I usually buy French dry-cured ham – Bayonne or Vendee (which has a bit of sweetness from the rub used in curing) or Auvergne.
I used a slice of pink ‘city’ ham for this.