Country Ham with Red Eye Gravy

HX is part Chinese and my own mishmash of Minorcan, Ukrainian, Welsh, Dutch, German, Cherokee, etc., but occasionally he will put on a perfectly accurate accent that reminds me that he’s Southern as well. He apparently inherited my gastronomic curiosity as well, so ever since he spotted center cut Smithfield ham in the market, he’s been bugging me about it, so I decided it was time to cook him some Southern food.

Country Ham with Red Eye Gravy

Cooking the ham is simple, just sear it in a pan, about 4 minutes on each side. Red eye gravy (which surprisingly I don’t see very often) is even easier. Just deglaze the pan with about 3/4 cup of strong, black coffee and stir in about a teaspoon of sugar. Pour over the ham. I served with fried eggs (unfortunately no time for making grits tonight).


He’s also figuring out how to do some interesting things with a cell phone camera….


  1. Country ham has long been one of my favorites. The “men” from our family go on a fishing trip vacation each year. My Dad is in charge of bringing the country ham. He also makes the red eye gravy.

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