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Country Ham with Red-Eye Gravy
by
Lana Stuart
Calificación: 4.0
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Términos de Uso
.%20I%20gauge%20it%20by%20whether%20the%20fat%20is%20cooked%20through.%20When%20the%20fat%20is%20cooked,%20the%20ham%20is%20done.%20Remove%20the%20ham%20from%20the%20pan%20and%20keep%20it%20warm.%3C/p%3E%3Cp%3ENow,%20admittedly%20your%20pan%20is%20probably%20looking%20pretty%20dismal%20at%20this%20point.%20It%E2%80%99s%20going%20to%20have%20a%20lot%20of%20dark%20browned%20stuff%20in%20the%20bottom,%20but%20that%E2%80%99s%20okay!%20That%E2%80%99s%20going%20to%20make%20your%20red-eye%20gravy%20all%20that%20much%20better.%20Also,%20you%E2%80%99re%20probably%20not%20going%20to%20have%20much%20moisture%20in%20the%20pan.%20Most%20country%20hams%20are%20too%20dry%20to%20give%20off%20much%20liquid.%3C/p%3E%3Cp%3EMix%20together%20the%20water,%20coffee%20and%20cornstarch%20and%20add%20it%20to%20the%20pan.%20Now%20here%E2%80%99s%20where%20some%20of%20you%20are%20going%20to%20disagree%20with%20me%20and%20that%E2%80%99s%20on%20the%20use%20of%20cornstarch.%20I%20know,%20I%20know%E2%80%A6traditionally%20red-eye%20gravy%20does%20not%20have%20any%20thickening%20agent%20added.%20It%E2%80%99s%20a%20thin%20sauce.%20But%20I%20like%20mine%20with%20a%20little%20body%20so%20I%20add%20a%20touch%20of%20cornstarch.%20If%20you%20want%20to%20stay%20true%20to%20the%20traditional%20recipe,%20just%20leave%20it%20out.%20We%E2%80%99ll%20still%20be%20friends%20:-)%3C/p%3E%3Cp%3EServe%20the%20red-eye%20gravy%20over%20plain%20or%20cheese%20grits,%20cut%20a%20biscuit%20open%20and%20drizzle%20it%20on,%20or%20spoon%20it%20over%20the%20country%20ham.%20If%20you%20want%20a%20real,%20old-fashioned%20country%20treat,%20cut%20open%20a%20biscuit%20and%20dip%20the%20cut%20sides%20quickly%20into%20the%20gravy.%20Put%20a%20piece%20of%20country%20ham%20and%20a%20spoonful%20of%20Mayhaw%20jelly%20inside.%20Close%20your%20eyes,%20take%20a%20bite%20and%20say%20%E2%80%9CYummmm%E2%80%A6..%E2%80%9D%3C/p%3E%3Cp%3ECountry%20Ham%20with%20Red-Eye%20Gravy%3C/p%3E%3Cp%3ESalty,%20dry%20cured%20country%20ham%20and%20red-eye%20gravy.%3C/p%3E%3Cp%3EIngredients%3C/p%3E%3Cp%3EInstructions%3C/p%3E%3Cp%3EPlace%20the%20sliced%20country%20ham%20and%20the%20milk%20in%20a%20bag%20and%20let%20it%20sit%20overnight%20in%20the%20refrigerator.%3C/p%3E%3Cp%3ERemove%20the%20ham%20and%20wipe%20dry%20with%20paper%20towels.%3C/p%3E%3Cp%3EHeat%20the%20oil%20in%20a%20skillet%20over%20medium%20heat.%3C/p%3E%3Cp%3EAdd%20the%20ham%20and%20cook%20briefly%20until%20the%20fat%20is%20cooked%20through%20and%20the%20ham%20has%20reached%20a%20surface%20temperature%20of%20160%20degrees%20(or%20follow%20the%20package%20directions%20for%20cooking).%3C/p%3E%3Cp%3ERemove%20the%20ham%20from%20the%20skillet%20and%20set%20aside.%3C/p%3E%3Cp%3EMix%20the%20coffee,%20water%20and%20cornstarch%20together%20and%20pour%20into%20the%20pan.%3C/p%3E%3Cp%3ECook%20while%20stirring%20to%20dislodge%20any%20drippings%20from%20the%20bottom%20of%20the%20pan.%3C/p%3E%3Cp%3EServe%20over%20plain%20or%20cheese%20grits,%20split%20biscuits%20or%20over%20the%20cooked%20ham.%3C/p%3E%3Cp%3E2.0%3C/p%3E%3Cp%3Ehttp://www.lanascooking.com/2011/09/09/country-ham-with-red-eye-gravy/%3C/p%3E%3Cp%3EMore%20information%20about%20country%20hams%20and%20red-eye%20gravy%20you%20might%20enjoy%20from%20around%20the%20internet:%3C/p%3E%3Cp%3EWhat%20I%20was%20cooking%E2%80%A6%3C/p%3E){kind=link}