Country Ham and Red Eye Gravy:

Name: Country Ham and Red Eye Gravy:
Ingredients: Heat a saute pan on Low/Med. and slide a slice of this salty cured ham into it for about 6-8 minutes, turning to heat evenly. Don't cook too high, as you want to render a little of the fat out of the ham for the gravy.; Remove the ham and hold on a plate.; Add to the rendered fat, 1/2 cup of the strongest coffee possible (some of us Southerners also add a teaspoon of sugar to balance the salt and bitter.); Turn the heat up just a bit and stir often as you release the tasty bits from the pan and let the gravy reduce about a third. This is a loose gravy, probably will not coat your spoon, but will cover your grits with eye-opening flavor for the morning.

Country Ham and Red Eye Gravy: was pinched from <a href="http://www.showfoodchef.com/2010/02/country-ham-grits-and-red-eye-gravy-oh.html" target="_blank">www.showfoodchef.com.</a>

INGREDIENTS

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Heat a saute pan on Low/Med. and slide a slice of this salty cured ham into it for about 6-8 minutes, turning to heat evenly. Don't cook too high, as you want to render a little of the fat out of the ham for the gravy.

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Remove the ham and hold on a plate.

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Add to the rendered fat, 1/2 cup of the strongest coffee possible (some of us Southerners also add a teaspoon of sugar to balance the salt and bitter.)

•

Turn the heat up just a bit and stir often as you release the tasty bits from the pan and let the gravy reduce about a third. This is a loose gravy, probably will not coat your spoon, but will cover your grits with eye-opening flavor for the morning.

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