Ham with Red Eye Gravy Recipe

Ham: Thick-cut slices of ham provide a hearty base for the dish, offering a savory and slightly salty flavor that pairs well with the gravy.

Coffee: Strong brewed coffee is used to create the red eye gravy, adding a bold and slightly bitter taste that enhances the ham.

Butter: Butter is used to cook the ham and adds a rich, creamy element to the gravy.

To enhance the flavor of your ham with red eye gravy, consider using a cast iron skillet. The cast iron retains heat exceptionally well, ensuring even browning of the ham slices. Additionally, when you add the coffee to the skillet, the cast iron helps to deglaze the pan effectively, incorporating all those delicious browned bits into the gravy. This technique not only deepens the flavor but also gives the gravy a richer, more robust taste.

• thick-cut ham - Substitute with smoked turkey: Smoked turkey provides a similar smoky flavor and meaty texture, making it a suitable alternative for those who prefer poultry or need a pork-free option.

• thick-cut ham - Substitute with portobello mushrooms: For a vegetarian option, portobello mushrooms offer a hearty texture and can absorb the flavors of the gravy well.

• strong brewed coffee - Substitute with chicory coffee: Chicory coffee has a similar robust flavor profile and can mimic the depth of regular coffee without caffeine.

• strong brewed coffee - Substitute with beef broth: Beef broth can provide a savory depth and richness to the gravy, offering a different but complementary flavor.

• butter - Substitute with olive oil: Olive oil is a healthier fat alternative that can still provide a rich flavor and smooth texture to the gravy.

• butter - Substitute with margarine: Margarine can be used as a dairy-free alternative to butter, maintaining the creamy consistency needed for the gravy.

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

• For short-term storage, place the ham slices in an airtight container or wrap them tightly in aluminum foil. Store in the refrigerator for up to 3-4 days.

• If you plan to keep the ham longer, freezing is your best bet. Wrap each slice individually in plastic wrap, then place them in a freezer-safe bag or container. This double-layer protection helps prevent freezer burn.

• To freeze the red eye gravy, pour it into an ice cube tray for easy portioning. Once frozen, transfer the cubes to a freezer-safe bag. This method allows you to thaw only what you need.

• When ready to enjoy your ham again, thaw it in the refrigerator overnight. For a quicker option, use the defrost setting on your microwave, but be cautious to avoid cooking the ham.

• Reheat the ham slices in a skillet over medium heat until warmed through. For the red eye gravy, gently heat it in a saucepan, adding a splash of water or coffee to restore its consistency.

• If you notice any off smells or discoloration in the ham or gravy, it's best to err on the side of caution and discard them. Freshness is key to enjoying the full flavor of this classic Southern dish.

• Gently reheat the ham slices in a skillet over low heat. Add a splash of coffee or a bit of butter to keep them moist and prevent drying out. Cover the skillet with a lid to trap the steam, which will help warm the ham evenly.

• Use the oven for a more hands-off approach. Preheat to 300°F (150°C), place the ham slices in a baking dish, and cover with foil. Add a few tablespoons of coffee or a pat of butter to the dish to maintain moisture. Heat for about 10-15 minutes until warmed through.

• For a quick fix, microwave the ham slices. Place them on a microwave-safe plate, cover with a damp paper towel, and heat in 30-second intervals until warm. Be cautious not to overheat, as this can make the ham tough.

• If you have a sous vide machine, vacuum seal the ham slices with a bit of coffee or butter. Heat the water bath to 140°F (60°C) and immerse the sealed ham for about 30 minutes. This method ensures the ham remains juicy and tender.

• For a smoky twist, reheat the ham on a grill. Preheat the grill to medium-low, place the ham slices on the grates, and cover. Grill for 2-3 minutes on each side, brushing with butter or coffee to enhance the flavor.

• 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 turn the ham slices while cooking.

• Tongs: Useful for safely handling and removing the hot ham slices from the skillet.

• Measuring cup: Used to measure the correct amount of brewed coffee for the gravy.

• Stove: Provides the heat source needed to cook the ham and simmer the coffee for the gravy.

• Serving platter: A dish to set aside the cooked ham slices before serving.

• Wooden spoon: Ideal for scraping up the browned bits from the skillet to incorporate into the gravy.

Pre-brew the coffee: Brew strong coffee in advance and store it in the fridge. This saves time when making red eye gravy.

Use pre-sliced ham: Purchase thick-cut ham that's already sliced to skip the slicing step.

One-pan method: Cook the ham and make the gravy in the same skillet to reduce cleanup time.

Butter storage: Keep butter at room temperature for easy spreading and quicker melting.