Need Help with Ham Gravy!

[Jewel]

My husband just informed me that he invited three co-workers to our Easter Dinner tomorrow night! http://www.cookinglight.com/bbs/eek.gif Two are co-workers whose families are out of town with grandparents (?) and the third is an out-of-town employee that's getting stuck working in a strange town over the Easter holiday. I don't mind, except suddenly the 'little holiday dinner for two' has turned into finding placemats that match and bringing out the good china and glassware!

The menu isn't gonna change, I'm just making a Glazed Ham, Au Gratin Potatoes with smoky cheese, and my Garlicky Green Beans. For dessert I'm making the Honeyed Apple Torte. I make a really good ham glaze out of bourbon, black pepper and brown sugar, but I've never made ham gravy before! I remember my Arkansas mother making what she called 'Redneck Gravy' out of ham and glaze drippings and cold black coffee, but she's not around to ask for the exact recipe. Does this sound familiar to anyone? I'd like to make a nice gravy to drizzle over the ham slices and maybe even the potatoes if they wish, but I'm stumped!

Any help would be appreciated! While I wait for answers I think I'll go get started cleaning those bathrooms and planning ways to make my husband PAY! http://www.cookinglight.com/bbs/tongue.gif

[This message has been edited by Jewel (edited 04-14-2001).]

[Mariela]

Jewel,

I think you are looking for the redeye gravy. Here is a recipe from Emeril Lagasse. It is posted on the Food network.






COUNTRY HAM WITH REDEYE GRAVY AND BUTTERMILK BISCUITS
Recipe courtesy Emeril Lagasse. 2000
6 (1/2-pound) country ham steaks (uncooked)
2 tablespoons butter
1 small onion, finely chopped
2 tablespoons flour
3/4 cup very strong coffee
3/4 cup chicken stock
1/4 cup chopped green onions
1/4 cup heavy cream
Salt and freshly ground black pepper, to taste

Heat a large skillet over high heat and sauté ham steaks 4 to 5 minutes on each side. Remove to a plate and keep warm while you make the sauce.

Add butter and onions to skillet and cook until onions are softened, scraping up any browned bits on pan bottom. Add flour and stir well to combine. Cook for 1 to 2 minutes, then add coffee and chicken stock. Whisk well to combine, then allow sauce to cook until thickened, about 6 minutes. Add green onions and heavy cream and cook 5 minutes longer. Season with salt and pepper to taste and serve over ham steaks with buttermilk biscuits.

[Zinnia]

Here's a version from my March 2001 issue of Woman's Day Magazine, in the "In an Instant" section.

Ham with Red Eye Gravy

Heat a non-stick skillet over medium-high heat. Add 2 slices country-cured Ham, each about 1/4 in. thick, and brown on both sides. Remove and keep warm. Add 1/2 cup each strong brewed coffee and water to the skillet and bring to a boil, scraping up browned bits on the bottom and boil about 2 minutes. Pour over the ham; serve with grits and greens.

[kwormann]

As far as making him pay, shouldnt HE be cleaning the bathrooms???????

Kim

[Jewel]

Originally posted by kwormann:
As far as making him pay, shouldnt HE be cleaning the bathrooms???????

Kim

Oh Kim, you are so right...but the man has put in nearly 20 hours overtime this week AND he has to work today, Easter Sunday. http://www.cookinglight.com/bbs/frown.gif He's running out the door as we speak. I think I'll let him slide on this cleaning thing, and just let him vacuum when he gets home! That man has a Vacuum Fetish and I can't stand that job, so it's his with my compliments!

Thanks for the recipes everyone! I swear my Mom called it 'Redneck Gravy' not Redeye!! http://www.cookinglight.com/bbs/biggrin.gif