Fried Country Ham and Redeye Gravy

Preparation info

    • Difficulty


Appears in

Cold-Smoking & Salt-Curing Meat, Fish, & Game

Cold-Smoking & Salt-Curing Meat, Fish, & Game

By A D Livingston

Published 2010

  • About

Here’s a hearty breakfast dish that can be made with leftover baked country ham or with center-cut slices of country ham. Some people make the dish without freshening the meat, resulting in a piece of ham that is too tough and salty for good eating. The gravy, however, will be good. Many Southerners insist on serving redeye gravy with grits, but it is even better over fluffy white biscuit halves.


  • ham slices about ¼ inch thick
  • lard or bacon drippings
  • ½ cup black coffee
  • black pepper
  • hot biscuits


    Heat a little lard or some bacon drippings in a cast-iron skillet. Fry the ham slices for 5 or 6 minutes on each side, then place the slices on a serving platter. With a wooden spoon, scrape up the pan dredgings. Add the coffee, increase the heat, and simmer for 5 minutes. Season with pepper. Serve the gravy over the ham and biscuit halves.