Old Time Ham and Red-Eye Gravy
- 2 slices Cured country ham - 1/4" thick
- ½ cup Brewed coffee
- Lightly brown both sides of the ham
slices in a cast-iron skillet. Transfer the slices to a heated plate.
- Carefully add coffee to the skillet
and, over high heat, and boil it down, scraping the bits and pieces on the
the bottom of the skillet with a wooden spoon.
- Reduce the liquid to almost a glaze
and spoon over ham slices. Serve with fried potatoes and black eye peas.
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Photo credit: jeffreyw