Country Ham with Red Eye Gravy


Country Ham with Red Eye Gravy

Country Ham with Red Eye Gravy
15 Min

This truck-stop down-home southern recipe for Country Ham with Red Eye Gravy is comfort at its best. Our 4 ingredient version of this classic can be on your table in no time.

What You'll Need

  • 1 pound sliced country ham, cut into 1/2-inch pieces
  • 1 cup strong black coffee
  • 1 teaspoon sugar (optional)
  • 1 (10.8-ounce) package refrigerated buttermilk biscuits (5 biscuits), baked according to package directions

What to Do

  1. In a large skillet over medium-high heat, cook ham pieces 5 to 7 minutes, or until browned on all sides. Transfer cooked pieces to a serving plate and set aside.
  2.  Add coffee and sugar to skillet and cook 2 to 3 minutes, stirring to loosen pan drippings. Continue cooking until gravy is bubbling, stirring constantly.
  3. Split biscuits and divide ham equally among them. Top with gravy and serve immediately.

 Top off this delicious meal with one of our favorite desserts  -- Banana Crunch Pie!


If time permits, why not make a batch of Old Fashioned Buttermilk Biscuits as well as our mouth-watering Cheesy Grits.


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I grew up in Ohio and my mom used to make red eye gravy but she never put coffee in it. I don't like coffee now, even as an adult, so I would not be adding that into it. The problem is that there's never enough drippings from a ham to make enough gravy to go around. You have to remove most of the fat, so that leaves less liquid. How would you go about making red eye gravy without a big pork shank ham? If you want to make chicken or beef gravy, you can buy a can/box of stock and thicken it with a roux, but there's no way to make red eye gravy without a huge ham. If you're cooking for one or two, you're left freezing a lot of ham without enough gravy to go with it.

BeckySue, you can buy "ham flavored concentrate" by Goya. I have used it with success. Probably several other brands availablel as well.

My Mother used to make this gravy whenever we had ham for breakfast. She was from Oklahoma and my Dad was from Texas. As far as I know, no one in the family ever lived in Virginia.

Use frozen "Grands" biscuits. Best biscuits on the market. Country ham slices are available in 2 slice vacuum packs. Kroger carries it. I also get a friend in Louisville to get baked country ham thin sliced at ValuMarket's deli and mail it to me. i pref it on biscuits w/o the red eye gravy. Thin sliced baked country ham is better than Italian Prociutto.

I made this using Smithfields ham it was tasty

My mother made this when I was a child and the gravy is very thin. Also, I used to just eat it over bread and it was just as good as over biscuits. Now, can anyone tell me where in NW Ohio I can find country ham? Well, that I can buy not at Cracker Barrel or Waffle House.

Hi Jukie ..... to solve your problem about finding a good dry cured, salt cured, or sugar cured ham .... just "Google It" Hun ')

Maybe into the coffee and thickens it up

What do u do with the buttermilk?

it's buttermilk biscuits. there is no buttermilk in red eye gravy


My Poppa George used to make this and down home dishes that were so yummy.I am so glad you posted this.

Wow! What is this?! Bash and bully "OOH IT'S SO GOOD!!" Mr. Food Ratings & Reviews page??!! FYI: Calm down little children. If you would take the time to read the ENTIRE page, you would see at the TOP left corner, He tells you loud & clear Quick and easy Cooking. CANNED biscuits are quick and easy.....mighty tasty too, if i may add!! Last and not least, to end this lesson for the ones who want to crybaby over using canned biscuits. If you look RIGHT ABOVE the Ratings & Reviews Section, you will see that he suggests (if time permits) making a batch of Old Fashioned Buttermilk Biscuits!! Sheesh!! Why do people have to be so nasty about things??!! I hope this helps with your boo hoo-ing. ;) Lay off of the ol' guy.....he could be charging you to view his recipes! Enough said.

the gravy makes the biscuits a bit soggy, could my preparation though too. All in all not bad for a fairly quick and inexpensive dinner. I think it would make a good breakfast as well with some cheese grits

Yes, it will be soggy....this is traditionally a watery gravy

I think red eye gravy is nasty! sorry

I'm southern and I DO put brown sugar in red eye gravy. We normally serve the gravy over grits and eggs instead of biscuits, but it's up to the person eating as to how they want it. The flavor of the ham isn't spoiled by washing it, it simply reduces some of the saltiness, which is up to the individual. Regardless of how you like to eat it, just enjoy it!

When I fry my ham it seems to bring out the salt

By the sounds of it; your recipes sound wonderfull. I'm glad I found you. Flora G.

My mom use to make this when I was a kid. I love it and can't wait to make it for my grand kids. Thanks for putting this on your web site.

First of all you do NOT wash country ham; it's expensive and salt you do not spoil the flavor by washing's SUPPOSE to be salty. Secondly Red Eye Gravy is made from the grease you fried the ham in and STRONGLY BREWED BLACK NOT add sugar. Last but not least NO self respecting southern cook is going to serve this meal with CANNED biscuits. This meal is served with homemade biscuits and grits.

You are absolutely right. You can tell he is not southern & hasn't ever had REAL red eye gravy and country ham. Canned biscuits?....really? Please! We need to stick to what we KNOW. ;-)

Get over your self

Exactly ....get over the biscuit deal. It's a matter of personal choice!!!!!

Although the video is not specific, the red eye gravy goes best on the grits. That is the traditional southern way .

This reminds me of a trip to Tennessee stopping at an old country restaurant for breakfast. They served it with big, fluffy homemade biscuits with butter, so if you know how to make those biscuits from scratch, it's a real winner! and yes the gravy is supposed to be thin.

The gravey recipe looks as though it is missing an ingredient. What is used to thicken the coffee to make the gravey? I have made gravey for many years and I have not seen coffee which is dark thicken by itself or just a teaspoon of sugar turn to a white gravey. Am I missing something?

That was my thought to. He said let it simmer until thick. I think it needs some cornstarch or a roux

Hi ksmith, this is a different gravy that does not thicken, it's very thin. The gravy you are talking about is traditional southern gravy that is normally thickened with white flour. They are totally different. Try the red eye version, you just might like it. for sausage gravy, break up some cooked jimmy dean sahsage in the gravy as you thicken it..Serve it over hot biscuits, known as bisquits and gravy! enjoy, Country Bill

This was the way my mom fixed her gravy. The gravy was not thick and seemed that the coffee separated from the grease. I've never tried to thicken the gravy myself but I don't think it would hurt to add cornstarch or roux. I just never had the heart to change the way mom fixed it.

Sixty years ago my grandmother stepped outside and cut slices from a Country Cured, Peppered & Smoked Ham prior to starting breakfast. After cooking in a bit of lard, the slices were removed to a dish and fresh made coffee added to the grease. Deglaze the pan and pour it into a small bowl. The coffee may have been a quarter to a third cup. There'll be more grease than coffee. Stir well prior to taking a spoonful to your open biscuit. The Red Eye Gravy is not thickened with anything. Makes for some good flavorful eating though. Good over thick grits too.

Yes, you are missing something...The gravy is suppose to be thin like the coffee, not thick like regular gravy. In other words...the coffee ends up like having the grease of the ham in rich dark coffee. It is a southern dish. Try it...we like it here in the south, but lol we like everything fried or boiled to death here in the south.

It's not thick it's the same consistency as coffee.


brings back the memories


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