Ham Recipe -
with Red Eye Gravy!

Controversial Subjects and Recipes

Famous Restaurant Pork Recipe

Let me begin this page featuring Ham Recipe with Red Eye Gravy by telling you I do not call this recipe Country Ham and Red Eye Gravy for a good reason.

For this favorite restaurant recipe I don't use a true Country Ham. I use a good quality ham, however. The Red Eye Gravy recipe is as close to the original recipe as you can get without using a true Country ham. So I simply call it Ham with Red Eye Gravy.

To understand the reason I say this, you should read the article, "Country Ham and Red Eye Gravy." Not all hams are created equal and there is no way the restaurant has the capacity to serve a true Country ham on a regular basis.

Often the difference among hams is in the curing process. Country hams are cured the old-fashioned way for 6-12 months! (Read the article, you'll be amazed.)

For now, here is a very good recipe with red eye gravy. Whenever I serve it, the restaurant guests ask for more. It is a famous restaurant recipe, even in the Pacific Northwest.

Ham with Red Eye Gravy

Famous Restaurant Recipe

Preparation time: 15 minutes. Serves 6.



  • Six 1/4 inch thick slices of quality ham
  • 1/4 cup packed brown sugar
  • 1/2 cup strong coffee
  • A touch of water if absolutely necessary



  • Sauté ham over low heat, turning several times
  • Remove ham from the skillet and keep warm
  • Stir brown sugar into pan drippings
  • Cook over low heat until sugar dissolves, stirring constantly
  • Add coffee and simmer to reduce and thicken (about 5-8 minutes)
  • Return ham to the skillet to reheat if desired, then plate ham
  • Serve gravy over ham

In the South, they traditionally serve buttered grits and biscuits with their Country Ham and Red Eye Gravy. I serve country fried potatoes and delicious buttermilk biscuits (with lots of butter) :-)

Enjoy your ham recipe with red eye gravy and the company of those you share it with! It is another famous restaurant recipe so you can cook with confidence and style.


“I come from a family where gravy is considered a beverage.”

Erma Bombeck