Red-Eye Gravy with Ham

Martha Hall Foose

Adapted from Screen Doors and Sweet Tea: Recipes and Tales from a Southern Cook (Clarkson Potter, 2008)

Serve this gravy with Apron String Biscuits.


  • 1 teaspoon unsalted butter
  • 8 biscuit-size slices of country ham
  • 1 cup strong black coffee with 1/4 teaspoon sugar, or 1 cup cola soda pop


In a heavy stainless steel or enameled skillet over medium heat, melt the butter. Fry the ham slices for 2 minutes on each side, or until browned and slightly crisp. Set aside in a warm place. Increase the heat under the skillet and add the coffee. Scrape up the browned bits and then reduce the heat. Simmer for 2 minutes.


1 cup