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FRIED COUNTRY HAM SLICES WITH RED-EYE GRAVY Use ham sliced 1/3-inch thick. Trim rind, any dry spots and all but 1/4-inch of fat. To prevent curling while frying, score the fat at intervals. Without crowding, place about 4 slices of slightly overlapping ham in a medium hot skillet with fatty ends touching skillet bottom. If need be, use additional skillets. When ham sizzles, cover. Reduce heat so low that in order to hear the sizzling you have to lean over the skillet. Fry 15 minutes. Turn and fry second time 15 minutes, covered. When done, fat should be translucent and the ham slightly browned. Remove slices and prepare red-eye gravy. Red-Eye Gravy: 1 Tbsp. fat rendered from 3 or 4 slices country ham 1/2 to 3/4 c. black coffee 1/2 c. water Pour off fat from skillet until 1 tablespoon remains. With heat high, add coffee and water. Bring to a boil, scrap- ing up any crusty bits that cling to the bottom of the skillet. Boil down a minute or two, until you have 1 to 1 1/4 cups red-eye gravy. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |