Ham with Red Eye Gravy Recipe

Ham: Thick-cut slices of ham are essential for this recipe, providing a hearty and savory base for the dish.

Coffee: Strong brewed coffee adds a rich, bold flavor to the gravy, balancing the saltiness of the ham.

Butter: Butter is used to enrich the gravy, adding a smooth and creamy texture.

When making red eye gravy, it's crucial to use strong brewed coffee to achieve the signature robust flavor. Make sure to scrape up all the browned bits from the skillet after cooking the ham, as these add depth to the gravy. Adding butter not only enriches the sauce but also helps to meld the flavors together.

• ham - Substitute with turkey ham: Turkey ham provides a similar texture and flavor profile while being a leaner option.

• ham - Substitute with smoked tofu: Smoked tofu offers a plant-based alternative with a smoky flavor that complements the gravy.

• strong brewed coffee - Substitute with chicory coffee: Chicory coffee has a similar robust flavor and can be used to achieve the same depth in the gravy.

• strong brewed coffee - Substitute with beef broth: Beef broth can add a rich, savory flavor to the gravy, though it will be less bitter than coffee.

• butter - Substitute with margarine: Margarine can be used as a dairy-free alternative that still provides a similar texture and richness.

• butter - Substitute with olive oil: Olive oil offers a healthier fat option while maintaining the necessary richness for the gravy.

• Allow the ham and red eye gravy to cool completely before storing. This prevents condensation, which can lead to sogginess and spoilage.

• Transfer the cooled ham slices to an airtight container. For best results, place a piece of parchment paper between each slice to prevent them from sticking together.

• Pour the red eye gravy into a separate airtight container. This keeps the gravy from soaking into the ham and altering its texture.

• Store both the ham and gravy in the refrigerator. They will stay fresh for up to 3-4 days.

• For longer storage, consider freezing. Wrap each ham slice individually in plastic wrap, then place them in a freezer-safe bag. This makes it easy to thaw only the amount you need.

• Freeze the red eye gravy in a freezer-safe container or ice cube trays. Once frozen, transfer the gravy cubes to a freezer bag for easy portioning.

• When ready to enjoy, thaw the ham and gravy in the refrigerator overnight. Reheat the ham in a skillet over medium heat until warmed through. Heat the gravy in a saucepan, stirring occasionally, until it reaches the desired temperature.

• For a quick meal, you can also reheat the ham and gravy in the microwave. Place the ham slices on a microwave-safe plate and cover with a damp paper towel. Heat on medium power for 1-2 minutes. Microwave the gravy in a microwave-safe bowl, stirring every 30 seconds until hot.

• Preheat your oven to 325°F (165°C). Place the ham slices in an oven-safe dish, cover with aluminum foil to retain moisture, and heat for about 10-15 minutes until warmed through.

• For a quicker method, use a skillet over medium-low heat. Add a small amount of butter or olive oil to prevent sticking. Place the ham slices in the skillet and heat for 2-3 minutes per side, until warmed through.

• Microwave the ham slices by placing them on a microwave-safe plate. Cover with a damp paper towel to keep them moist. Heat on medium power for 1-2 minutes, checking halfway through to ensure they don't dry out.

• To reheat the red eye gravy, pour it into a small saucepan and warm over low heat, stirring occasionally until it reaches the desired temperature. You can also microwave it in a microwave-safe bowl, heating in 30-second intervals and stirring in between.

• If you prefer a more integrated approach, combine the ham slices and red eye gravy in a skillet over medium-low heat. Cover and cook for 5-7 minutes, stirring occasionally, until both the ham and gravy are heated through.

• Skillet: A flat-bottomed pan used for frying, searing, and browning foods. Essential for cooking the ham and making the gravy.

• Spatula: A tool with a broad, flat, flexible blade used to flip or move the ham slices while cooking.

• Tongs: A utensil used to grip and lift the ham slices, making it easier to turn them over in the skillet.

• Measuring cup: Used to measure the exact amount of brewed coffee needed for the recipe.

• Butter knife: A small knife used to cut and handle the butter, ensuring it melts evenly in the skillet.

• Plate: Used to set aside the cooked ham slices temporarily while making the gravy.

• Wooden spoon: Ideal for scraping up the browned bits from the skillet and stirring the coffee and butter together.

Preheat the skillet: Preheat the skillet while gathering ingredients to save time.

Use pre-sliced ham: Opt for pre-sliced thick-cut ham to avoid extra prep work.

Brew coffee in advance: Brew the strong coffee ahead of time and keep it ready.

Melt butter beforehand: Melt the butter before starting to speed up the process.

Cook in batches: If the skillet is small, cook ham in batches to ensure even browning.

Keep ingredients nearby: Arrange all ingredients within reach to streamline cooking.