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Ham and Redeye Gravy
4 tb Drippings from 4 half-inch Baked ham steaks 1/4 c Firmly packed *light* brown Sugar 1/2 c *strong* fresh-brewed black Coffee Contributed to the echo by: Janice Norman HAM & REDEYE GRAVY Remove the ham steaks from their fry-drippings and measure out 4 tbsp. of the fat. Dispose of the rest. Stir the sugar into the pan at LOW heat, stirring constantly, until the sugar dissolves. Add the coffee, and simmer until the gravy turns a rich brown (maybe 5 minutes or so). DO NOT ALLOW THE GRAVY TO BOIL! Pour the gravy over the ham and serve. (NOTE): If you`re using uncooked slices of a salty, dry-cured ham, add a cup of water to the skillet along with the ham. The ham will absorb all the water by the time it`s cooked through. Add more water if the original amount is absorbed too quickly. If you`re using salt pork, or pork belly fat (like bacon, but unsmoked), be sure to blanch it before using. To blanch, cover with cold water, bring to a boil, simmer 3 minutes, then drain. Fry a little chunk, and if it`s still too salty, blanch it again. |
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