Entree: United States – Chesapeake Bay – Virginia Ham with Red-Eye Gravy (Salt-cured Virginia ham served with a thin pan gravy made from ham drippings and strong black coffee)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Total 25 min

Ingredients

2 lb (900 g) sliced Virginia ham, about 1/4-inch (6 mm) thick slices, bone-in or boneless
2 tbsp (30 g) unsalted butter
1 tbsp (15 ml) vegetable oil
1/4 cup (60 ml) packed light brown sugar (optional for glaze)
1 cup (240 ml) strong brewed black coffee, very hot (use espresso or French press for intensity)
2 tbsp (30 ml) water (if needed to loosen drippings)
1 tsp (5 ml) fresh lemon juice or apple cider vinegar (optional, to balance sweetness)
Freshly ground black pepper to taste
Hot sauce to taste (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Prepare coffee and ham: brew 1 cup (240 ml) of very strong black coffee and keep hot. Pat ham slices dry with paper towels. If using brown sugar glaze, sprinkle sugar evenly over both sides of slices.
2. Brown the ham: heat 1 tablespoon (15 ml) butter and 1 tablespoon (15 ml) oil in a large skillet over medium-high heat. Working in batches, add ham slices and fry 2–3 minutes per side until edges are caramelized and browned. Transfer browned slices to a warmed plate and keep warm.
3. Make the red-eye gravy: reduce heat to medium. If there are excessive burnt bits, pour off all but about 1–2 tablespoons (15 to 30 ml) of fat. Add any browned bits and deglaze pan by carefully pouring in the hot coffee; stir and scrape up fond. If sauce seems too strong or thin, add up to 2 tablespoons (30 ml) water to adjust consistency.
4. Finish seasoning: simmer gravy gently 1–2 minutes to meld flavors. Whisk in remaining tablespoon butter for sheen and stir in lemon juice or vinegar if using to brighten. Taste and add freshly ground black pepper and a few drops of hot sauce if desired.
5. Serve: return ham to the skillet to warm briefly in the gravy or pour gravy over plated ham slices. Serve immediately with biscuits, grits, or fried potatoes.

1. Prepare coffee and ham: brew 1 cup of very strong black coffee and keep hot. Pat ham slices dry with paper towels. If using brown sugar glaze, sprinkle sugar evenly over both sides of slices.
2. Brown the ham: heat 1 tablespoon butter and 1 tablespoon oil in a large skillet over medium-high heat. Working in batches, add ham slices and fry 2–3 minutes per side until edges are caramelized and browned. Transfer browned slices to a warmed plate and keep warm.
3. Make the red-eye gravy: reduce heat to medium. If there are excessive burnt bits, pour off all but about 1–2 tablespoons of fat. Add any browned bits and deglaze pan by carefully pouring in the hot coffee; stir and scrape up fond. If sauce seems too strong or thin, add up to 2 tablespoons water to adjust consistency.
4. Finish seasoning: simmer gravy gently 1–2 minutes to meld flavors. Whisk in remaining tablespoon butter for sheen and stir in lemon juice or vinegar if using to brighten. Taste and add freshly ground black pepper and a few drops of hot sauce if desired.
5. Serve: return ham to the skillet to warm briefly in the gravy or pour gravy over plated ham slices. Serve immediately with biscuits, grits, or fried potatoes.