Country Ham and Red-Eye Gravy

Recipe Rating:
 1 Rating
Cooking Method: Bake

Ingredients

slices of country ham, packaged or fresh
6 - 12 oz coke, regular, diet, or caffeine-free
1 tsp sugar or packet of sweetner (depending on how much gravy you are preparing, you may need 2 teaspoons)
about 1/2 cup brewed coffee, regular or decaf

The Cook

Donna Brown Recipe
x5
Cooked to Perfection
West TN, TN
gabbiegirl
Member Since Dec 2009
Donna's notes for this recipe:
An absolute favorite southern breakfast, especially during the holidays, is country ham and red-eye gravy with biscuits. Several years ago a true southern gentleman gave me a few tips on how to cook country ham to a tender delight and an easy delicious red-eye gravy.

Country hams are salt-cured for one to three months. They may be hardwood (usually hickory and red oak) smoked, then aged for several months to 2–3 years, depending on the fat content of the meat. Country hams are not fully cooked, but preserved by the cure. Red-eye gravy is a thin sauce made from the ham drippings.
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Directions

1
Preheat oven to 350°. With the side of a large knife, scrape both sides of country ham to remove any whiteish residue from the ham, if there is any. (This is an important step). Discard residue. Do not remove fat from the ham at this point. Place country ham in a 9 x 13 baking dish or a large iron skillet. Pour about 1/2 can of coke over ham, this depends on how many slices you are preparing. (I usually cook 2 large slices and use 1/2 can [6 ozs.] of coke). Cover ham loosely with aluminum foil and bake about 20 minutes or until tender. Be sure and reserve juices from ham. Trim the fat from the ham. In a skillet on top of the stove, pour reserved ham juices, add sugar or packet of sweetner and about 1/2 cup brewed coffee. Heat until boiling. Pour into serving container. Enjoy with ham, some hot biscuits and scrambled eggs.

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Comments

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user Donna Brown gabbiegirl - Dec 31, 2011
Donna Brown [gabbiegirl] has shared this recipe with discussion groups:
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user Susan Feliciano frenchtutor - Dec 31, 2011
Donna, thanks for the great recipe! This is how my dad used to make this, but he didn't use coka-cola, I think he used just water. But he did use the coffee at the end.
As children, we didn't really like red-eye gravy, but now that I'm grown and very nostalgic about my parents, I like it when it is well-prepared.
This is a very old recipe. I wonder what the early settlers used, as they didn't have coca-cola? That would be interesting research.
user Donna Brown gabbiegirl - Dec 31, 2011
I don't know, Susan. My mother used water, also. Maybe the early settlers used more coffee?? We don't have this meal very often, but when we do, it is a real treat.☺
user Donna Brown gabbiegirl - Dec 31, 2011
I tried this recipe and say it's Family Tested & Approved!
user Diane Hopson Smith DeeDee2011 - Dec 31, 2011
My mom and dad made it this way too....only they didn't use the coke either. This brought back some good memories. I haven't had any red-eye gravy in years! Saving this one!! Thanks for sharing Donna!

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