Country Ham with Red Eye Gravy is a Southern staple breakfast recipe that starts with salty, dry-cured ham. The gravy is flavored with strong black coffee and served over grits.
I’m putting my southern roots in full view today and reaching way back into the past with this recipe. Back to something that was an ordinary, everyday part of life when I was a child – Country Ham with Red Eye Gravy.
When I was growing up, people didn’t let anything go to waste, even leftover coffee. And while it might sound strange to make gravy with coffee, it’s really quite good!
I would be willing to bet that there’s no one who grew up in a rural area of the southeastern U.S. who doesn’t know what country ham and red-eye gravy are. This was one of the most common breakfasts served in southern households for a very long time.
Recipe Snapshot
Cuisine: Southern Vintage
Cooking Method: Stovetop
Total Time: 40 Minutes (plus overnight in the refrigerator)
Servings: 4
Primary Ingredient(s): Cured country ham, milk, coffee
Skill Level: Easy
WHAT PEOPLE ARE SAYING …
⭐⭐⭐⭐⭐
“Brings back memories of childhood mornings with all the family and the big southern breakfasts!“
— Cheryl
What is Country Ham?
I suppose the best known country hams are the Smithfield brand. They make really good hams. Country hams are made from the shank portion, which is covered in salt and processed by dry-curing it over a long period of time.
The end result has a strong salty, porky taste, a deep red color, and a chewy texture. That texture is quite similar to prosciutto, but country ham has its own very unique flavor.
Back before Smithfield became a household word, Southern families cured their own hams. The time for butchering hogs was always the first frost in the fall.
I have very vague childhood memories of the adults doing the fall butchering. The most persistent of those memories is the smell of my grandparents’ smokehouse.
The smokehouse was a tiny little building set away from the back of their home. I can just barely remember the meats hanging up in there and a steady, very slow smoke filling the whole place. There was always that pungent, smoky smell that got into your clothes and your hair, but which made the meats coming from that smokehouse so delicious!
Country ham was one of my daddy’s favorite things. Second only to a good t-bone steak. After he had a major heart attack, however, those were two of the long list of things that he had to give up.
Even so, Mama would always make country ham for him once a year on Christmas morning. I think he looked forward to Christmas breakfast as much as he did any other part of the day!
Why Is It Called Red Eye Gravy?
Like so many things, the true origin of the name of this southern comfort food recipe is obscure. You can find lots of stories online, but the following is my favorite.
According to legend, Andrew Jackson, who was a general at the time, called his cook in to give him instructions about what to prepare for breakfast. The cook had been drinking liberally the previous evening, and his eyes were bright red as a result. The general asked the cook to bring him some country ham with gravy as red as his eyes. Some of those nearby heard the order, and from then on, ham gravy became “Red Eye Gravy.”
“Red Eye” is not this recipe’s only name, however. It’s also known as coffee gravy, red ham gravy, poor man’s gravy, muddy gravy, bottom sop, and bird-eye gravy, depending on the part of the South from which you come. And, unlike other gravies, there is no butter, oil, or flour used in the recipe.
You’ll also find this recipe in my cookbook!
You can see this recipe on page 51 of my cookbook, My Southern Table! Get your signed copy today.
Ingredient and Equipment Notes
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This recipe doesn’t call for any fancy cooking equipment. All you’ll need is a skillet for both frying the ham and making the gravy, along with a saucepan for the grits!
- Cured country ham thinly sliced – I find that country ham is becoming increasingly difficult to find. I used to see Smithfield ham slices regularly in my grocery store, but can’t find them these days. A pretty good brand that I can get online is the Dan’l Boone country ham slices.
- Milk – Used for removing some of the ham’s saltiness.
- Strong black coffee – The stronger the coffee, the more flavorful the gravy.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Make Country Ham with Red Eye Gravy
Pro Tip
Country ham is salty. Actually, that’s an understatement. Country ham is super salty. Some people cook it straight from the package, salt and all, but I like to let it soak overnight in a milk bath. It takes away a lot of the salt, making it a bit more mellow, and begins breaking down the chewiness of the ham just a bit, I think.
- Place the ham and milk in a ziptop bag or other container and place it in the refrigerator for 8 hours or overnight.
- When you’re ready to cook, remove the ham from its milk bath and dry it with paper towels. Discard the milk.
- Then, heat a skillet over medium heat and add a small amount of oil.
- To keep the ham from curling when it cooks, slash the edges of the fat in a few places. Cook the ham according to the brand’s package directions or until the surface temperature is about 160 degrees.
Pro Tip
I gauge whether the ham is done by appearance. When the fat is just translucent, and the ham has a bit of golden color on it, it’s done.
- Remove the ham from the pan and keep it warm. Keep the skillet over medium-high heat.
Now, admittedly your pan is probably looking pretty dismal at this point. It’s going to have a lot of very dark brown stuff on the bottom, but that’s okay! Those ham drippings are going to make your gravy just that much better. Also, be aware that you won’t have much moisture in the pan at this point. Country hams are usually too dry to give off much liquid.
- Mix together the water, coffee, and cornstarch, and whisk that mixture into the pan. Make sure you have a nice, strong coffee for your gravy. Its flavor is important to the finished product.
- Cook while you stir constantly to dislodge all the drippings from the bottom of the pan. Reduce the heat and let the gravy simmer briefly to finish cooking. Some cooks add a touch of black pepper at this point.
- Serve over plain or cheese grits, split buttermilk biscuits, or over the cooked ham.
Now, here’s where some of you who are familiar with the traditional red-eye gravy recipe are going to disagree with me, and that’s on the use of cornstarch. I know, I know…red eye gravy traditionally does not have any thickening agent added. It’s a thin sauce. But I like mine with just a little body, so I add a touch of cornstarch. If you want to stay true to authentic recipes, just leave it out. We’ll still be friends.
If you find that the coffee has made your gravy just a bit too bitter, add a little water and the tiniest pinch of sugar to mellow the flavors.
How To Serve?
Serve over plain grits or cheese grits; cut a biscuit open and drizzle it on; or spoon it over country ham. Or do all three. Some fried eggs alongside make a nearly perfect breakfast or dinner on a cold winter night.
If you want a real, old-fashioned country treat, cut open a biscuit and dip the cut sides quickly into the gravy. Put a piece of country ham and a spoonful of Mayhaw jelly inside.
How Do I Store the Leftovers?
Leftovers? You have leftovers? Just kidding. The leftovers can be stored in the fridge for up to three days and reheated in the microwave or over low heat on the stove. Unlike other gravies that are heavy with cream and flour, this gravy does actually freeze well.
Notes About Cured Country Ham
You may be wondering whether you can use some other kind of ham. The truth is that there is no red eye gravy without cured country ham. Other kinds of ham, like city hams or ham “steaks,” don’t have the correct flavor for this recipe. To make authentic red eye gravy, you’ll need a very good quality Smithfield or genuine Virginia ham with a good amount of fat around the edges.
Questions About Red Eye Gravy
Now, I know some of y’all are wondering if you can substitute something else for the coffee in this recipe. Bless your heart… the answer to that is just no. Red Eye Gravy is the combination of coffee and the drippings from cooking country ham; one without the other just makes it … well, I don’t know, but definitely not Red Eye Gravy!
No. There are no packets of Red Eye Gravy mix sitting on the supermarket shelves. Even if there was, I would give you another big fat no!
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
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Recipe
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Country Ham with Red Eye Gravy
Ingredients
- 1 pound cured country ham thinly sliced
- ½ cup milk
- 1 tablespoon oil
- ¼ cup strong black coffee
- ¼ cup water
- 1 teaspoon cornstarch
Instructions
- Place the sliced country ham and the milk in a resealable plastic bag and let it sit overnight in the refrigerator.1 pound cured country ham, ½ cup milk
- Remove the ham and wipe dry with paper towels.
- Heat the oil in a skillet over medium heat.1 tablespoon oil
- Add the ham and cook briefly until the fat is cooked through and the ham has reached a surface temperature of 160 degrees (or follow the package directions for cooking).
- Remove the ham from the skillet and set aside. Keep the skillet over medium-high heat.
- Mix the coffee, water and cornstarch together and pour into the pan.¼ cup strong black coffee, ¼ cup water, 1 teaspoon cornstarch
- Cook while stirring to dislodge all the drippings from the bottom of the pan. Reduce the heat and let the gravy simmer briefly to finish cooking.
- Serve over plain or cheese grits, split biscuits, or over the cooked ham.
Notes
- Choose slices from a good quality dry-cured Smithfield or genuine Virginia ham with a good amount of fat around the edges.
- Leftovers can be stored in the fridge for up to three days and reheated in the microwave or over low heat on the stove.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
— This post was originally published on September 9, 2011. It has been updated with new photos and additional information.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.
So many memories! My mom did not use cornstarch or water, just drippings and coffee. So good on her biscuits and grits!
That’s definitely the traditional way with no cornstarch. And, I agree, it’s so delicious on biscuits and gravy!
Brings back memories of childhood mornings with all the family and the big southern breakfasts! Delicious and thank you for including the soak part of the prep, I had forgotten and this is what makes the dish spot on for me. Thanks for sharing all your great recipes.
I do love a big breakfast! Glad you enjoyed the recipe.
I’ve been enjoying a rendition of this recipe since I was a child. I like to whisk a bit of ketchup in it instead of corn starch for a tomato flavor that works exceptionally well with the coffee. Try this in a bowl of grits with a couple of fried eggs.
That sounds pretty good!
do you have a recommendation to replace smithfield country ham slices i can no longer find. (in the city) We always bought the cryo package with about 12 oz or so to make this recipe. thank you
John ( Ft Lauderdale.
There are a few brands that you can purchase online from Amazon. However, I haven’t tried any of them so can’t recommend one way or another.
I always buy my country ham & bacon from Benton’s smokehouse in Cleveland, Tennessee not sure of website but always call & place order for country ham & bacon
The Best , take it from old Tennessee boy
I’ve bought Benton’s bacon in the past and it was a treat! I’m sure their hams are also delicious.
My second time with this recipe was great both times. I miss granny making this and her great biscuits. Thanks for sharing all your recipes.
I’m so glad you enjoyed the recipe!