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

Thursday, March 17, 2011

Country Ham with Red-Eye Gravy

Does anyone know how Red-Eye Gravy got its name, or who named it? It's someone you will all recognize. I'll tell you later if no one knows.

Skillet-fried country ham topped with rich, dark re-eye gravy is doubtless the South's most famous breakfast dish. You will always see this at a Kentucky Derby breakfast. This dish is usually served wit hot buttered grits and biscuits.

Country Ham with Red-Eye Gravy
4 servings
print recipe

1 1/2 pounds country ham, cut 1/4-inch thick
1/3 cup bacon drippings or lard
Freshly ground black pepper to taste
2 tablespoons all-purpose flour
2/3 cup strong black coffee
1 cup canned beef broth, or homemade brown stock

Score the fat edges of ham slices at several points to prevent curling. Heat bacon drippings or lard in a heavy 12-inch skillet over medium heat. Add ham slices and sprinkle liberally with pepper; cook, turning often, until golden brown on both sides, about 8 minutes. Remove ham from skillet; keep warm. Add flour to skillet all at once and stir to blend with the drippings. Cook , stirring constantly, 2 to 3 minutes. Stir in coffee, scraping up all browned bits from the bottom of skillet. Boil over medium-high heat until reduced to a thick glaze, about 4-5 minutes. Add stock and again cook until thicken, about 5 minutes. To serve top hot ham slices generously with gravy.


  1. Yes! I would love to eat at your kitchen table. I'm sure anything you made would be right up my alley! Your family and friends are a lucky bunch!

  2. Fairly new to reading your blog, but I'm enjoying it immensley (sp?). As a Brit, I would love to know how Red-Eye Gravy got it's name...I assume it's something to do with the coffee waking you up or something?


Note: Only a member of this blog may post a comment.