aste.
To make the gravy: In a large skillet over
eep warm.
For the Red-Eye Gravy, stir the 2 tablespoons brown
Slice ham 1/4-inch thick.
Trim off skin and part of the fat. (Save trimmings for seasoning beans and vegetables and for making red-eye gravy.)
Place a little of the saved fat in a medium-hot skillet.
After fat has heated, place sliced ham in the skillet and let cook for 2 minutes per side.
If ham is overcooked, it becomes tough and hard.
After frying country ham slices, remove ham from skillet.
Pour one cup fresh perked coffee into the ham drippings.
Let simmer for 1 minute, then pour off into a bowl.
The dark liquid that settles to the bottom is \"red eye\" gravy.
A great topping for fresh hot biscuits or ham.
When serving, dip from the bottom of the bowl.
Heat a few drops of oil in a large skillet until skillet is medium-hot.
Lay ham slices in skillet.
Cook on one side for 8 minutes over medium-high heat.
Turn slices and fry 8 minutes more. Pour coffee into skillet with ham slices.
Sprinkle with sugar and stir.
Cover and let simmer over very low heat for 5 to 10 minutes. Serve ham and red-eye gravy together.
efore slicing.
For the red onion gravy, heat pan juices in
Keep warm.
To make gravy:.
Combine minced chili pepper
inutes a pound.
Red Wine Gravy.
Remove cooked roast from
inutes.
To make the gravy, skim the fat from the
Make turkey giblet stock by coarsely chopping vegetables and bringing the celery rib, carrot, onion, chicken broth, water, reserved neck and giblets, bay leaf and mixed fresh herbs to a boil. Skim froth. Simmer 2 hours or until liquid is reduced to about 6 cups. Pour stock through a fine sieve into a bowl. Complete Sage and Red Currant Gravy by combining the pan juices from the chicken or turkey, turkey giblet stock, currant jelly, sage leaves, water and cornstarch.
stirring occasionally. Add beef broth, red wine, pan juices and remaining
an drippings and reserve for gravy.
Repeat procedure with remaining
Cook ham slowly in heavy frying pan until evenly browned on both sides.
Sprinkle each side lightly with sugar during cooking. Remove ham and keep it warm.
Add coffee to pan; let it boil until gravy turns red.
Blend and pour over ham.
Fry ham slices slowly in frying pan on low heat until cooked to desired tenderness. Remove ham from pan. (Leave drippings.) Add water slowly to ham drippings. Bring to rapid boil. Pour gravy into heat resistant bowl. Serve gravy over ham or with rice or grits.
Trim fat off ham.
Saute fat in a heavy skillet until enough fat is rendered to coat bottom of skillet.
Add ham.
Cook, turning several times until heated through.
Remove ham and keep warm.
Stir brown sugar into drippings.
Cook over low heat, stirring constantly, until sugar melts.
Add coffee or water. Stir 5 minutes or until mixture is a rich red-brown color.
Spoon gravy onto a warm serving platter and top with ham slices.
Makes 6 servings.
efore slicing.
For the gravy, combine flour and remaining water
Mix in a med pot at low temp until the sugar melts. Serve hot as a side gravy.
Allow the gravy to cool then you can use as a marinade for hams steaks.
In a cast iron skillet, add ham pieces and warm over medium low heat.
Stirring when the ham starts to release its juices.
Be sure that the the ham renders off enough fat to use 3 tbl.
Remove ham and add brown sugar. Scraping up all the charred bits off the bottom of the skillet.
Turn up heat to medium. Add strong coffee, bring to a boil until gravy thickens.
Place country ham pieces atop bottom of biscuit, spoon gravy over, top biscuit. And enjoy!
Fry ham slowly, being careful not to overcook. Remove from pan. Make gravy in the pan ham was fried in. Pour a small amount of coffee or cream right from the pot. Add a little water and bring to a boil.
In large skillet, over medium heat, brown a thick slice of ham about 1/2-inch thick; turn and cook until browned and heated through.
Remove ham to platter.
Add 2 cups water to pan drippings over medium heat, with spoon stir drippings to loosen from bottom of pan, heat to boiling and boil 5 minutes stirring occasionally.
Serve gravy over ham with grits.
Delicious with biscuits.