Southern Country Ham with Classic Red-Eye Gravy Recipe

Red eye gravy is a classic Southern sauce made from pan drippings and black coffee. It’s traditionally served with country ham and warm buttermilk biscuits.

This post is sponsored by Clifty Farm. The opinions are my own.

Simple, economical recipes are the backbone of Southern cooking. Gravy—used to stretch and enrich meals—has long been part of that tradition. While many people know white sausage ‘‘sawmill’’ gravy, made with sausage drippings, flour and milk, red eye gravy is a less familiar but equally iconic Southern condiment.

What is red eye gravy?

Red eye gravy is a thin pan sauce made from the drippings of fried country ham combined with black coffee. Served alongside country ham, biscuits and eggs, it’s also known by names like poor man’s gravy, red ham gravy or ham gravy. There are several stories about the name’s origin: one says a skin of fat on the surface resembles a red eye as it cools; another links the name to President Andrew Jackson and his cook’s supposed penchant for strong gravy; and a third, family-told version suggests the coffee added to morning gravy helped early-rising farmers wake up and face the day.

What is country ham?

Country ham differs from the typical deli or holiday “city” ham. City ham is wet-cured—brined with salt, water and spices and often smoked—whereas country ham is dry-cured. It’s rubbed with a dry cure of salt and seasonings, smoked, then aged for months or even years. The result is a robust, salty, slightly smoky meat usually sold in thick slices or halves and most often served sliced thin for breakfast or sandwiches.

About Clifty Farm Country Ham

Clifty Farm, based in Paris, Tennessee, is a fourth-generation producer of hickory-smoked country ham. The Murphey family has cured hams for more than 70 years, selling to retailers and restaurants nationwide. Their hams have a balanced salt and smoke profile that works well on their own or as the base for red eye gravy.

What makes Clifty Farm products different?

To be considered a true country ham it must be aged at least 70 days. Clifty Farm ages theirs for 90 days, adding extra time for depth of flavor. Their hams offer the expected saltiness but remain balanced and not overpowering, with a smooth, mild smoke that tastes great plain or cooked.

How to cook country ham

Country ham can be pan-fried or baked. For red eye gravy you’ll pan-fry the slices to collect the flavorful drippings.

If the ham seems too salty: soak slices in cool water for 30 minutes in a shallow dish, then pat dry before frying. Soaking removes some surface salt.

Prevent curling: ham slices often curl because the edge fat tightens when heated. Cut small notches—about ½ inch apart—around the edge with kitchen shears or a knife to keep slices flat.

How to pan fry country ham in a skillet

A heavy skillet, such as cast iron, works best. Melt about 1 tablespoon of butter or add a bit of cooking oil and heat over medium. Trim larger slices so they lay flat in the pan and work in batches if needed. The pan should sizzle when the ham hits it—if not, let it get hotter. Fry about two minutes per side; the ham will become pale pink and begin to brown at the edges. Avoid overcooking, which can make it tough.

How to make red eye gravy

After frying the ham, remove the slices but leave the pan juices—do not drain them. If less than two tablespoons of fat remain, add a bit of cooking oil or bacon fat to reach about two tablespoons.

Add the coffee: pour in ¾ cup of black, unflavored coffee. The liquid may bubble; use a wooden spoon or spatula to scrape up browned bits from the pan.

Add ¾ cup of water and simmer the mixture for about five minutes so it reduces slightly and concentrates in flavor. Taste and season with black pepper and salt only if needed—country ham tends to be salty, so additional salt may be unnecessary.

How to serve country ham and red eye gravy

Arrange several ham slices on a plate and spoon red eye gravy over them. Classic accompaniments include fried eggs, homemade buttermilk biscuits and creamy cheese grits for a hearty Southern breakfast.

Additional recipe ideas

• Ham and Corn Casserole with Cream Cheese
• Southern Green Beans with Ham and Potatoes
• Tater Tot Ham and Cheese Breakfast Casserole
• How to Cook Turnip Greens

Recipe: Country Ham with Red Eye Gravy