For instance, one story is that former United States President Andrew Jackson requested ham with gravy as red as his cook’s eyes, which were bloodshot from drinking the night before, or that the black coffee in the gravy will keep people awake.
Through the years, many people have started their day with a breakfast consisting of country ham and red eye gravy. Country ham, first mentioned in print back in 1944, is a cured ham that is oftentimes smoked and very salty.
I do hope you’ll give our red eye gravy recipe a try. If you enjoy country ham and ever cook it at home, the gravy is just too quick and simple to not try out at least one time. I’ll be waiting to hear from you in the comment section below. Feel free to share your memories of country ham with us as well. So, if you’re ready … let’s get cooking.
I’ve been telling my older brother lately that I’ve recently developed a hankering to try and cure a ham myself. I’m not sure where the urge is coming from, other than all of the cookbook recipes and stories I’ve read over the past few years, along with many stories that my brother has told me while we travel the roads of North Carolina and beyond delivering his custom built pig cookers. He thinks I’m a bit wacky, but he’s offered his tool shed to let me hang it up in. We’ll see.
Country ham will cook pretty quickly. Turn it after about two minutes and let it cook until the fat around the edge is translucent. Do not overcook the ham – it can get really tough and dry if you do. Most folks that don’t like country ham have probably only had ham that was overcooked. Having said that, my late wife would order a ham biscuit at a drive-thru and tell them she wanted the hardest, driest piece of ham they had. If they didn’t have one, she’d ask that they “burn it for her.” To each his or her own…right?
The December 2013 issue of Our State contains an article about Henry West’s Westwater Country Hams down in Duplin County. It’s an interesting read and it brings back lots of memories from my childhood of watching my dad rub salt all over a ham or two right after we killed hogs on Thanksgiving Day. Later, he’d hang them up in an old storage building out behind our house where they would remain for months before we ever had a chance to enjoy their distinct flavor.
Red Eye Gravy and Ham Steak | How to Make Red Eye Gravy
FAQ
Where did red-eye gravy originate from?
What is the history of red gravy?
Is red gravy the same as red-eye gravy?
What is red-eye gravy at Cracker Barrel?
What is red eye gravy?
Red-eye gravy is a thin sauce often seen in the cuisine of the Southern United States and associated with the country ham of that region. Other names for this sauce include poor man’s gravy, bird-eye gravy, bottom sop, cedar gravy, and red ham gravy. The gravy is made from the drippings of pan-fried country ham mixed with black coffee.
Why is it called red-eye gravy?
Observing the cook’s bloodshot eyes, General Jackson instructed him to bring some country ham with a gravy as red as his eyes. Hence the name red-eye became attached to ham gravy. To make red-eye gravy, you need a thick slice of country ham like a real Virginia ham or Smithfield ham.
Does red-eye gravy use coffee?
Some Southerner’s claim that true red-eye gravy doesn’t use coffee, but in either case, it is usually served over the ham that was used to make it. A bit of clove is sometimes used, and other ingredients might be added to more “upscale” red-eye.
How do you make red-eye gravy?
The key to red-eye gravy is selecting the right ham. A good-quality, well-cured country ham such as a Smithfield or a genuine Virginia ham is ideal. If you are so inclined, you can cure your own country ham. Choose the slice of uncooked ham that has the most fat so you can maximize its delicious drippings.