Originally posted by EdSails
Although someday I'm going to try Redeye Gravy, which I understand is made from strong coffee.
Red eye gravy made with the leavings of salt cured, hickory smoked, well aged country ham is sensational, but it can be made with plain ham too.
Brown the ham nicely, so there will be plentiful leavings in the pan. Add 1/2 cup of water if using country ham. If not, by all means, use cold leftover coffee. Increase heat and scrap loose the browned ham juices from the bottom and sides of the pan while the liquid boils and reduces (I add salt and taste several times to get the saltiness I desire). After a minute or two, pour the broth like gravy over the ham.
The coffee doesn't have to be strong; it adds richness, body and flavor when country ham isn’t used. I've never added oil or pepper to my red eye gravy, however the red-eye gravy at my Mom’s table certainly did have some extra fat.
Coffee, salt and the leavings. It’s the easiest, simplest gravy or sauce I’ve ever made and it gets made each time ham is fried.