Ham with Red Eye Gravy

We show you how to make ham with red eye gravy, that fabled Southern classic made with pan drippings, coffee, brown sugar, and a couple other everyday pantry staples.

A slice of ham with red eye gravy on a cutting board with a knife and salt and pepper shaker.

Red eye gravy. It’s a Southern classic that’s frugally made from pan drippings and coffee. Though it’s traditionally served with country ham, any ham steak will work admirably, as long as it has sufficient fat around the edges to create drippings. Keep things classic and reach for your trusted cast-iron skillet when you make this.–Renee Schettler

What Is country ham?

Country ham, popular in the deep South, results from dry-curing and smoking ham. The technique relies heavily on salt and, as such, what results has a lingering saltiness that’s quite intense. Country ham is less common today than in the past but is still available. It’s typically either used in ham with red eye gravy as here or thinly sliced and sandwiched in biscuits.

Ham with Red Eye Gravy Recipe

  • Quick Glance
  • Quick Glance
  • 10 M
  • 15 M
  • Serves 2
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Ingredients


Directions

Place a large cast-iron skillet over medium-high heat and cook the ham steak until browned on both sides, 6 to 8 minutes.

Use a fork or tongs to plonk the ham steak on a plate. Keep the skillet over medium-high heat. You should have 1/2 to 1 tablespoon drippings left in the skillet along with some small pieces of ham. 

Sprinkle the flour over the drippings and stir until well combined. Add the coffee and whisk to thicken the gravy. Add the butter, salt, pepper, and hot sauce and whisk until incorporated. Add the brown sugar and whisk until the sugar dissolves and the mixture begins to bubble.

Taste the gravy for accuracy, season if necessary, and add more hot sauce if you’re brave. Serve alongside the ham or pour it over the top. Originally published January 16, 2016. 

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Recipe Testers' Reviews

Red eye gravy is an old family favorite that I've eaten all my life. This recipe is almost the very same as the one that my grandmother made. YUMMMMMM!

The ham steak didn't produce a lot of drippings, but I added the flour anyway and stirred. Once the coffee was added, it mixed nicely and thickened within a few minutes. Then I added the butter, pepper, and hot sauce. I didn't add salt since the ham steaks were already sufficiently salty. I'm not familiar with adding brown sugar, but I did anyway to stick with the recipe. I served this for breakfast with biscuits and eggs.

This red eye gravy recipe gets a hearty bravo from me for its awesome rustic flavor.

I find that country ham is far too salty for my aging and sensible palate but this gravy is so tasty that I found it difficult to not sneak it right from the gravy boat! The star here is the wonderful red eye gravy. I promise I'll forgo the country ham but will certainly whip up this red eye gravy with a simple ham steak or even biscuits and sausage. You will need nearly a tablespoon of all-purpose flour to thicken a whole cup of coffee.

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Comments

  1. Interesting to see Red Eye Gravy here. It’s something I’ve enjoyed all my life and have a recipe for it on my own blog as well. I’d never seen a version with added sugar, but of course every cook puts their own little twist on things. We typically serve it over plain or cheese grits and split buttermilk biscuits.

    1. Thanks, Lana! It is always interesting to see how slight variations can take the recipe in a new direction.

  2. An older Southern woman I met many years ago used half coffee and half Coca-Cola with no added brown sugar. She made that version every morning along with grits and biscuits for decades for her family. I prefer the all coffee version myself.
    This recipe is very close to what I learned to make when I lived in Virginia 50 years ago. Love it with old fashioned grits or home made biscuits. Don’t make it often because I just don’t need the salt from the ham anymore. Suck getting older and not being able to eat like we did as youngsters.

    1. Laughs. Isn’t that the truth, Vincent?! At least it’s something to look forward to every once in a while.

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