Country ham is a type of dry-cured ham that is typically served in the southern region of the United States. It is made by rubbing a fresh ham with a mixture of salt, sugar, and other seasonings and then hanging it to dry and age for several months.
Country ham is known for its rich, salty flavor and firm texture. It is often served thinly sliced and cooked or fried, and is a popular ingredient in a variety of southern dishes, including biscuits and gravy, red-eye gravy, and ham and beans.
To prepare country ham for cooking, it is typically soaked in water for several hours or overnight to help remove some of the saltiness. The ham is then cooked by boiling, baking, or frying until it is heated through and crispy on the outside.
Country ham is a traditional food that has been enjoyed in the southern United States for generations. It is often served at special occasions such as holidays, weddings, and family gatherings, and is a beloved ingredient in many classic southern dishes.
SERVINGS: 4
PREPARATION TIME: 30 minutes
INGREDIENTS:
- 1 cup strong brewed coffee
- 1 tbsp. cornstarch
- 1/4 cup water
- 4 thick slices of country ham
- 2 tbsp. unsalted butter
- 2 tbsp. all-purpose flour
- Salt and pepper to taste
STEP-BY-STEP INSTRUCTIONS:
- In a small bowl, mix together the coffee, cornstarch, and water to make the red eye gravy.
- Heat a large skillet over medium heat. Add the ham slices and cook until golden brown on both sides, about 5-7 minutes.
- Remove the ham from the skillet and set aside on a plate.
- In the same skillet, add the butter and let it melt. Whisk in the flour until a smooth paste forms, about 2 minutes.
- Gradually pour in the red eye gravy mixture, whisking constantly until the mixture thickens, about 3-5 minutes.
- Return the ham to the skillet and spoon the gravy over the top of each slice.
- Serve hot with additional salt and pepper to taste.
SERVING SUGGESTIONS OR ADDITIONAL TIPS:
- Serve with biscuits, grits, or a side of collard greens.
- For a stronger coffee flavor, use a dark roast coffee.
