Ham with Red Eye Gravy Recipe

Ham: Thick-cut slices of ham are essential for this recipe, providing a hearty and savory base.

Coffee: Strong brewed coffee is used to create the distinctive red eye gravy, adding a slightly bitter and rich flavor.

Butter: Butter is used to cook the ham and helps to create a rich and flavorful base for the gravy.

To enhance the flavor of your ham, consider marinating it in a mixture of brown sugar and apple cider vinegar for a few hours before cooking. This will add a subtle sweetness and tanginess that complements the red eye gravy. When adding the coffee to the skillet, ensure it is freshly brewed and still hot to better deglaze the pan and incorporate the browned bits for a richer gravy.

• thick-cut ham - Substitute with turkey bacon: Turkey bacon provides a similar savory and smoky flavor while being a leaner option.

• thick-cut ham - Substitute with pork loin: Pork loin can be sliced thick and offers a similar texture and flavor profile to ham.

• strong brewed coffee - Substitute with chicory coffee: Chicory coffee has a robust flavor that can mimic the depth of strong brewed coffee.

• strong brewed coffee - Substitute with beef broth: Beef broth adds a rich, savory depth to the gravy, though it will alter the flavor profile slightly.

• butter - Substitute with ghee: Ghee has a higher smoke point and a rich, nutty flavor that complements the dish well.

• butter - Substitute with olive oil: Olive oil is a healthier fat option and can provide a slightly fruity flavor to the gravy.

• Allow the ham and red eye gravy to cool completely before storing. This prevents condensation from forming, which can lead to soggy ham and diluted gravy.

• Transfer the cooled ham slices to an airtight container. If you have multiple slices, layer them with parchment paper in between to prevent sticking.

• Pour the red eye gravy into a separate airtight container. This helps maintain the texture and flavor of both the ham and the gravy.

• Store both containers in the refrigerator. The ham will stay fresh for up to 4 days, while the red eye gravy can last for up to 5 days.

• For longer storage, you can freeze the ham and red eye gravy separately. Wrap each slice of ham tightly in plastic wrap, then place them in a freezer-safe bag or container. The red eye gravy should be transferred to a freezer-safe container, leaving some space at the top for expansion.

• Label each container with the date to keep track of freshness. Frozen ham can last up to 2 months, while the red eye gravy can be frozen for up to 3 months.

• When ready to use, thaw the ham and red eye gravy in the refrigerator overnight. Reheat the ham in a skillet over medium heat until warmed through. Heat the red eye gravy in a saucepan, stirring occasionally, until it reaches the desired consistency.

• If the red eye gravy appears too thick after reheating, add a splash of coffee or water to thin it out to your liking.

• Preheat your oven to 325°F. Place the leftover ham slices in an oven-safe dish and cover with aluminum foil. Heat for about 10-15 minutes or until warmed through. Pour the red eye gravy over the ham before serving.

• For a quicker option, use a microwave. Place the ham slices on a microwave-safe plate and cover with a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, checking halfway through. Heat the red eye gravy separately in a microwave-safe bowl for about 30 seconds to 1 minute, then pour over the ham.

• If you prefer stovetop reheating, heat a skillet over medium-low heat. Add a small amount of butter or olive oil to the pan. Place the ham slices in the skillet and cover with a lid. Heat for about 3-5 minutes, flipping halfway through. Warm the red eye gravy in a separate small saucepan over low heat, then drizzle over the ham.

• For a more flavorful twist, reheat the ham and red eye gravy together. Place both in a skillet over medium heat. Cover and let them warm through for about 5-7 minutes, stirring occasionally to ensure even heating. This method allows the ham to soak up more of the gravy's rich flavors.

• Skillet: A flat-bottomed pan used for frying, searing, and browning foods. Essential for cooking the ham and making the gravy.

• Spatula: A tool used to flip and move the ham slices in the skillet.

• Tongs: Useful for handling the ham slices, especially when turning them over in the skillet.

• Measuring cup: Used to measure the strong brewed coffee accurately.

• Butter knife: Handy for cutting and adding the butter to the skillet.

• Serving platter: A dish to set aside the cooked ham slices before adding the coffee to the skillet.

• Wooden spoon: Ideal for scraping up the browned bits from the skillet when adding the coffee.

• Stovetop: The heat source for cooking the ham and reducing the coffee to make the gravy.

Preheat the skillet: Preheat the skillet while gathering ingredients to save time.

Use pre-cooked ham: Opt for pre-cooked ham to reduce cooking time.

Brew coffee in advance: Brew the coffee ahead of time and keep it warm.

Melt butter quickly: Cut the butter into smaller pieces to melt faster.

Simultaneous tasks: While the ham is browning, prepare your serving plates.

Quick deglazing: Use a wooden spoon to scrape up browned bits quickly when adding coffee.

Warm ham efficiently: Cover the skillet with a lid to warm the ham faster.