Georgia Country Ham & Red-Eye Gravy

Georgia Country Ham with Red-Eye Gravy is a classic Southern dish steeped in tradition and bold flavor. Here’s a deeper look into its origins and how to make it:

🐖 History & Origins

• Country Ham: This is a salt-cured, often smoked ham that dates back to colonial America. The curing process was influenced by European techniques and became a staple in Southern cuisine. Georgia and Virginia are especially known for their country hams.
• Red-Eye Gravy: The name comes from the appearance of the gravy—when black coffee is added to the ham drippings, the dark liquid settles beneath a layer of grease, resembling a red eye. It’s also known as “poor man’s gravy” or “muddy gravy” and was traditionally served with biscuits or grits.

🍳 Traditional Recipe

Ingredients:

• 1 slice of salt-cured country ham
• 2 tablespoons butter (or lard)
• ¼ cup strong black coffee

Instructions:

1. Melt butter in a cast iron skillet over medium heat.
2. Add ham and cook until browned—about 3 minutes per side.
3. Remove ham and reserve the drippings.
4. Pour coffee into the skillet and scrape up the browned bits.
5. Bring to a boil and serve the gravy over the ham, biscuits, or grits.