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| Georgia Country Ham and Redeye Gravy |
"As a toddler, I don't forget my grandparents having a smokehouse. In the useless of iciness, whilst it was well below freezing, a hog could be slaughtered and no part of it wasted. The sparkling hams had been then included in a dry salt aggregate, wrapped, and hung up for several months to treatment. To cook dinner, they have been sliced and pan fried, every so often with a tiny bit of lard, in a warm, black iron skillet. Hot, generally breakfast, coffee became poured into the skillet to deglaze it, making purple eye gravy. Redeye Gravy receives its call from the advent of the gravy after the espresso sinks to the lowest. Serve over biscuits or grits."
Ingredients :
- 2 tablespoons butter
- 1 slice salt-cured ham
- 1/four cup strong black espresso
Instructions :
| Prep : 5M | Cook : 1M | Ready in : 16M |
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- Melt butter in a forged iron skillet over medium warmness. Add ham; cook till browned, about three minutes in line with facet. Remove ham from skillet, reserving fats. Pour coffee into the pan, scraping the browned bits from the bottom of the pan with a wooden spoon. Bring to a boil. Serve gravy over the ham.
Notes :
- Oil or1 tablespoon lard can be substituted for the butter.
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