📝 About This Recipe
A cornerstone of Appalachian breakfast tradition, this dish marries the intense salt-cure of aged country ham with a bold, caffeinated pan sauce. The 'Red Eye' name comes from the distinct circular appearance of the grease floating atop the dark coffee infusion, creating a savory depth that is unmatched. This recipe delivers a perfect balance of salt, smoke, and bitter-sweet notes that will transport you straight to a sun-drenched farmhouse kitchen.
🥗 Ingredients
The Ham
- 4 slices Country Ham Slices (roughly 1/4-inch thick, salt-cured and aged)
- 1 tablespoon Unsalted Butter (only if the ham is very lean)
- 1/4 cup Water (for tempering the salt if desired)
The Red Eye Gravy
- 1/2 cup Strong Black Coffee (freshly brewed and hot)
- 1/4 cup Water (to balance the intensity)
- 1 teaspoon Light Brown Sugar (optional, to round out the bitterness)
- 1/2 teaspoon Black Pepper (freshly cracked)
For Serving
- 4-8 pieces Buttermilk Biscuits (warm and split)
- 2 cups Stone-Ground Grits (cooked and buttery)
- 1 tablespoon Fresh Parsley (finely chopped for color)
👨🍳 Instructions
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1
If your country ham is particularly salt-heavy, soak the slices in a shallow dish of lukewarm water for 10-15 minutes, then pat thoroughly dry with paper towels.
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2
Using a sharp knife, score the fat around the edges of the ham slices at 1-inch intervals; this prevents the ham from curling up like a bowl as it hits the hot pan.
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3
Place a large cast-iron skillet over medium heat. Allow the pan to get hot but not smoking.
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4
Add the ham slices to the dry skillet. If the ham is very lean, add a tablespoon of butter or a teaspoon of lard to help render the fat.
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5
Sear the ham for approximately 3 to 4 minutes per side. You are looking for the fat to become translucent and the edges to turn a deep, golden mahogany brown.
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6
Remove the ham slices from the skillet and transfer them to a warm plate. Tent loosely with aluminum foil to keep them juicy.
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7
Inspect the skillet; you should have about 2 tablespoons of rendered fat and browned bits (fond). If there is too much fat, spoon some out; if too little, add a pat of butter.
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8
Increase the heat to medium-high. Pour the hot black coffee and 1/4 cup of water into the skillet. It will steam and sizzle aggressively.
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9
Use a wooden spoon or whisk to scrape the bottom of the pan vigorously, loosening all those flavorful browned ham bits into the liquid.
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10
Stir in the brown sugar and black pepper. The sugar doesn't make it sweet, but it cuts the harshness of the coffee and salt.
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11
Simmer the gravy for 3-5 minutes, allowing it to reduce by about a third. The liquid should remain thin—this is a 'jus' style gravy, not a thickened flour gravy.
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12
Taste the gravy. If it is too salty, add a splash more water or coffee. If it's too bitter, add a tiny pinch more sugar.
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13
Return the ham slices and any accumulated juices to the pan for 30 seconds just to coat them in the dark sauce.
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14
Serve immediately by placing ham on plates and generously spooning the hot red eye gravy over the meat and onto your side of grits or biscuits.
💡 Chef's Tips
Always use a cast-iron skillet for this dish; it retains the high heat necessary to properly sear the ham and develop the fond. Do not use instant coffee; the oils in freshly brewed drip or French press coffee are essential for the 'eye' to form in the gravy. If you find country ham too salty, the soaking step in instruction #1 is mandatory, not optional. Avoid overcooking the ham; because it is cured, it can become tough and leathery very quickly if left in the pan too long. If you want a thicker gravy, you can whisk in 1 teaspoon of flour into the fat before adding the coffee, though this is less traditional.
🍽️ Serving Suggestions
Serve alongside two over-easy eggs; the runny yolk mingles perfectly with the salty gravy. Provide plenty of hot, fluffy buttermilk biscuits to mop up every last drop of the coffee sauce. A side of creamy, buttery stone-ground grits is the traditional vessel for catching the excess gravy. Pair with a glass of ice-cold orange juice or extra hot coffee to complement the savory-salty profile. Add a side of fried apples to provide a sweet and tart contrast to the intense saltiness of the ham.