Ham & Redeye Gravy Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
4 tbsp: Drippings from 4 half-inch,
Sugar,
Baked ham steaks,
1/2 cup: *strong* fresh-brewed black,
1/4 cup: Firmly packed *light* brown,
Coffee,
Directions:
Remove the ham steaks from their fry-drippings and measure out 4
tbsp. of the fat. Dispose of the rest. Stir the sugar into the pan at
LOW heat, stirring constantly, until the sugar dissolves. Add the
coffee, and simmer until the gravy turns a rich brown (maybe 5
minutes or so). DO NOT ALLOW THE GRAVY TO BOIL! Pour the gravy over
the ham and serve. (NOTE): If youre using uncooked slices of a
salty, dry-cured ham, add a cup of water to the skillet along with
the ham. The ham will absorb all the water by the time its cooked
through. Add more water if the original amount is absorbed too
quickly.
If youre using salt pork, or pork belly fat (like bacon, but
unsmoked), be sure to blanch it before using. To blanch, cover with
cold water, bring to a boil, simmer 3 minutes, then drain. Fry a
little chunk, and if its still too salty, blanch it again.
Source from luhu.jp
tbsp. of the fat. Dispose of the rest. Stir the sugar into the pan at
LOW heat, stirring constantly, until the sugar dissolves. Add the
coffee, and simmer until the gravy turns a rich brown (maybe 5
minutes or so). DO NOT ALLOW THE GRAVY TO BOIL! Pour the gravy over
the ham and serve. (NOTE): If youre using uncooked slices of a
salty, dry-cured ham, add a cup of water to the skillet along with
the ham. The ham will absorb all the water by the time its cooked
through. Add more water if the original amount is absorbed too
quickly.
If youre using salt pork, or pork belly fat (like bacon, but
unsmoked), be sure to blanch it before using. To blanch, cover with
cold water, bring to a boil, simmer 3 minutes, then drain. Fry a
little chunk, and if its still too salty, blanch it again.
Source from luhu.jp