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READY IN 20 mins

Ham with Redeye Gravy

Read Reviews (25)

"Made by my grandparents. Serve over biscuits." — Norma

Ingredients Edit and Save

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Types of Cooking Oil

Types of Salt

Original recipe makes 4 servings Change Servings

1/3 cup oil
1 (1 pound) smoked ham steak, cut into serving pieces

1 1/4 cups brewed coffee
1/2 teaspoon salt

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Directions

Heat oil over medium-high heat in a cast iron skillet. Fry ham on both sides until browned. Remove ham and set aside. Stir coffee and salt into the hot oil. Return to a boil over medium heat, stirring to get any bits of ham that may be stuck to the pan. Cook until the mixture has reduced by 1/3. Remove from heat and serve over ham and biscuits.

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PREP 10 mins
COOK 10 mins
READY IN 20 mins

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I have to admit, I was leary about making this, since I don't like coffee. But wow, it is reallllly good. I took another reviewer's suggestion and used butter in place of the oil. It just sounded better. Hubby complimented me on this meal more than normal.

—NJSS2000

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Most Helpful Critical Review

Oct 05, 2004

I had never had redeye gravy and had only heard of it, so I didn't really know what the end product was supposed to be like. I poured most of the oil off before adding the coffee for the gravy--it seemed like just too much oil. I served the gravy on mashed potatoes. The gravy had an interesting and different taste, but I don't think I will make it again. Maybe it's one of those things you have to be raised on.

—Mallinda

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28 Ratings

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Nov 26, 2002

Coffee and ham together are delish! I use a pat of butter instead of oil, and don't add any more salt if the ham is really salty. I serve this with grits and biscuits and scrambled eggs.

—Cyndi

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Oct 24, 2008

Note to those who want thick gravy...Find another recipe..This is exactly what redeye gravy is supposed to taste like..DO NOT add flour to thicken..this gravy is best served over grits or biscuits.

—KEVINLEE91

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Feb 22, 2011

redeye gravy is a true southern tradition..there is even a little jingle.."grits and gravy and black eyed peas..doo da doo da...lol...we either had a ham steak with it or fried catfish but there were ALWAYS grits made with it instead of potatoes or rice. Oh..and the grits should be buttered, salted, and peppered...not sugared like cream of wheat.

—Donna K.

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Jul 23, 2003

My hubby took one bite and said, "Umm, this is good". The girls took a bite and said, "WOW, this is really good; give it four stars mom"! I took the advice from Cynthia and served it with scrambled eggs and grits. Thanks Norma, for finally a different way I can prepare my ham steaks!

—LINDA MCLEAN

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Jan 22, 2004

It was ok but not like grandma used to make.

—Tom

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Dec 26, 2006

I had never even heard of redeye gravy so when I saw this, I was intrigued. I feel as if I must have done something wrong because I didn't like the end result of this. I come from Seattle where we love all things coffee related and yet, this wasn't what I imagined it would be or COULD be. Maybe I just need to go try it from someone who knows what they are doing with it >.<

—SangGrrl

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Nutrition

Calories
440 kcal
22%

Carbohydrates
0.1 g
< 1%

Cholesterol
64 mg
21%

Fat
39.2 g
60%

Fiber
0 g
0%

Protein
21.1 g
42%

Sodium
1750 mg
70%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Ham with Redeye Gravy

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 440
Calories from Fat: 353

% Daily Value *
Total Fat 39.2g 60 %
Saturated Fat 10.4g 52 %
Cholesterol 64mg 21 %
Sodium 1750mg 70 %
Potassium 388mg 11 %
Total Carbohydrates 0.1g < 1 %
Dietary Fiber 0g 0 %
Protein 21.1g 42 %
** Sugars 0g
Vitamin A 0 %
Vitamin C 66 %
Calcium 1 %
Iron 8 %
Thiamin 88 %
Niacin 40 %
Vitamin B6 29 %
Magnesium 7 %
Folate 3 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.