Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, ham steaks with redeye gravy. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Red-eye gravy is a thin sauce often seen in the cuisine of the Southern United States and associated with the country ham of that region. Other names for this sauce include poor man's gravy, bird-eye gravy, bottom sop, cedar gravy, and red ham gravy. Red-eye gravy is a traditional Southern gravy made with black coffee and pan drippings.
Ham Steaks with Redeye Gravy is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. Ham Steaks with Redeye Gravy is something which I’ve loved my entire life. They’re nice and they look fantastic.
To begin with this recipe, we must prepare a few components. You can have ham steaks with redeye gravy using 3 ingredients and 2 steps. Here is how you can achieve it.
The ingredients needed to make Ham Steaks with Redeye Gravy:
- Prepare 1/2 cup redeye gravy see my recipe
- Prepare 1 pound smoked ham steaks
- Prepare To taste salt
Ham steak with red eye gravy: an comfort food classic that takes minutes to make. The slightly bitter coffee gravy compliments the rich Making red-eye gravy is very easy. The ham steak is cooked in the pan until browned and then the gravy is prepared. The gravy has a great taste and gets a lot of flavor from ingredients such as maple syrup and instant espresso.
Instructions to make Ham Steaks with Redeye Gravy:
- Fry the steaks till heated through and caramelized.
- Add salt to taste and add gravy. Serve, I hope you enjoy
The gravy uses the grease from the cooked bacon but the bacon itself. Once the oil is hot and shimmers, add the ham steak. Remove ham to a plate and set aside. Slice the steak in half and spoon gravy over the top or serve on the side. Cooking a slab of salty ham in strong coffee may sound odd.
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