Fried Ham with Redeye Gravy

Fried Ham with Redeye Gravy
Photo by Scott Phillips


  • 4 large or 8 small ¼-inch-thick slices leftover baked ham, glazed edges trimmed off
  • 1 large sprig thyme (optional)
  • 2 Tbs. unsalted butter, softened
  • 2 tsp. all-purpose flour
  • 1 tsp. light brown sugar
  • 1 cup brewed coffee

In a small bowl, combine 1 Tbs. of the butter with the flour. Stir with a spoon or knead with your fingertips until blended. Heat the remaining 1 Tbs. butter in a large (preferably cast-iron) skillet over medium heat until melted and hot. Add as much of the ham as will fit without crowding and f...

View full recipe at Fine Cooking


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