Sunday, February 28, 2010

Ham with Red-eye Gravy

  • 4 slices ham cut 1/4 inch thick
  • 1 cup freshly brewed coffee
  • Trim the excess fat from the ham slices and cut it into small bits.
  • Place fat in a frying pan and fry over medium heat until the bits are crisp and have rendered all their fat.
  • Discard the bits of fat.
  • Fry the ham in the rendered fat, turning the slices so they color evenly.
  • Transfer the fried ham to a warmed platter and pour the coffee into the skillet.
  • Bring to a boil over high heat, meanwhile scraping in the brown bits.
  • Boil briskly, uncovered, until the gravy turns red and then pour it over the ham and serve at once.

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