My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Monday, April 19, 2010

Country Ham With Redeye Gravy

How many recipes have you seen for this? I saw one that had milk in the gravy, can you imagine. A true Southerner will tell you coffee has to be in the gravy, not decaffeinated coffee either, the real stuff, strong.

Pour some of the gravy over the ham slice on the plate and take one of those biscuits you just learned how to make and sop it up. If you are making this for breakfast you have to have fluffy scrambled eggs and sliced tomatoes. This honey, is comfort food.

Country Ham With Redeye Gravy
6 servings
print recipe

2 cups hot strong brewed coffee
1/4 cup firmly packed brown sugar
2 (12-ounce) slices boneless country ham

Stir together coffee and sugar, let the mixture cool.

Cook ham in a large cast-iron skillet over medium heat 5 to 7 minutes on each side or until browned. Remove ham, and keep warm reserving drippings in skillet

Add coffee mixture to skillet, stirring to loosen particles from bottom, bring to a boil. Boil, stirring occasionally, until reduced by half. (about 15 minutes). Serve with Ham.

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