North Carolina

Country Ham and Red Eye Gravy

A cornerstone of Southern Appalachian breakfast. Salty, dry-cured North Carolina country ham pan-fried until the edges crisp, then bathed in red eye gravy made with strong black coffee and pan drippings. Served with fluffy biscuits for sopping up every drop.

⏱ Total 25min 🍴 Serves 4 ⭐ Southern Heritage ☕ Coffee-Based

Equipment Needed

🍳 Cast Iron Skillet
🥩 Spatula
☕ Coffee Maker
🍽 Serving Platter

Instructions

1

Brew strong coffee: Make a pot of strong, dark roast coffee. You'll need about 1 cup. The coffee should be robust - this isn't the time for weak brew. Traditional red eye gravy gets its name from the "red eye" that forms when the coffee hits the grease.

Tip: Some say the gravy is named for the bleary-eyed state of those who drink too much coffee; others say it's the red bubbles that form. Either way, make it strong.
2

Prepare the ham: If your country ham is very salty, you can soak the slices in water or milk for 30 minutes to an hour, then pat dry. Cut small slits in the fat edge to prevent curling during cooking.

3

Heat the skillet: Place a cast iron skillet over medium-high heat. Add the bacon grease or butter and let it get hot but not smoking. Cast iron is essential for proper browning.

4

Fry the ham: Add the ham slices to the hot skillet. Cook for 2-3 minutes per side until browned and the edges are slightly crispy. The ham will release more fat as it cooks. Don't overcrowd the pan - work in batches if needed.

5

Remove the ham: Transfer the cooked ham to a warm platter and cover loosely with foil. Leave all those precious drippings in the skillet - they're the foundation of your gravy.

6

Make the red eye gravy: With the skillet still over medium heat, pour in the strong coffee. It will sizzle and steam dramatically. Use a wooden spoon or spatula to scrape up all the browned bits from the bottom of the pan.

7

Simmer the gravy: Add the water and brown sugar if using. Let the gravy simmer for 3-4 minutes, stirring occasionally, until slightly reduced. The gravy should be thin - it's not meant to be thick like cream gravy.

8

Serve immediately: Place a slice of country ham on each plate. Ladle the red eye gravy over the ham. Serve with hot buttermilk biscuits, fried eggs, and grits. Pass extra gravy at the table for the biscuits.

💡 Pro Tips & Variations

  • Source authentic ham: Look for genuine North Carolina country ham from producers like Smithfield, Edwards, or local farms. It's salt-cured and aged, unlike regular ham.
  • Soak if too salty: Country ham is intensely salty by design. If it's too much for your taste, soak in cold water for up to 24 hours, changing the water several times.
  • Save the fat: The rendered fat from cooking country ham is liquid gold. Save it for cooking eggs, seasoning vegetables, or making more gravy.
  • Coca-Cola variation: Some Southern cooks add a splash of Coca-Cola to their red eye gravy for extra sweetness and depth.
  • Don't expect thick gravy: Red eye gravy is intentionally thin and more of a flavorful "liquor" than a traditional gravy. That's how it's supposed to be.
  • The biscuits are essential: You need something to sop up all that delicious gravy. Hot, fluffy biscuits are the only acceptable choice.
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