How is Country Ham different?
Country Ham is different than what they sometimes call city ham in the way it is cured. Country Ham is dry cured from 4 months to say 3 years, and usually smoked.
City ham is usually cured with a liquid brine solution. The country ham is usually salty,chewy, and a bit dry as opposed to the tender city ham that is mild flavored.
What is Red Eye Gravy?
Red Eye gravy is made with the drippings of a sliced of country ham fried and usually it is just a cup of coffee poured in the pan with a little salt and pepper, and simmered to thicken slightly. This is not a thickened gravy with flour however. Some recipes call for no coffee just use water.
The gravy is then served on the side or poured over the ham and grits or whatever side you serve it with.
Why is it called Red Eye Gravy?
There are many theories and no one seems to know for sure. But the theories are all fun
What makes Gravy get a red eye?
A theory of the origin of red-eye have to do with the fat in the gravy, which fails to form a stable emulsion with the liquid. The ham drippings form numerous small droplets which, some say, resemble little red eyes.
As the gravy sits, however, the fat forms a single translucent circle on top, surrounded by a darker, liquid non-fat part on the bottom, making the whole thing look like a big red eye.
Here is a picture of red eye gravy. You can see how the fat separates from the coffee. |
Here I ovaled out this picture and redened up the gravy,
now doesn't this look like a red eye?
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Here is another theory;
Red Eye Gravy: When coffee was added to country ham gravy in the southern states, it was called Red Eye Gravy. The gravy is also called bird-eye gravy, poor man’s gravy, red ham gravy, and muddy gravy. Red Eye Gravy is well known in the South, but little known in the rest of the United States. Country hams are very salty and the gravy, made from drippings and black coffee, packs a punch. Why is it called Red Eye Gravy? When coffee was added to gravy, the ham appeared like a red eye staring up from the plate. It is continually debated in the southern states as to whether the best red eye gravy is made with water or black coffee.
another theory is this
A more creative explanation traces the name to U.S. general and President Andrew Jackson or “Old Hickory.” This story has it that when Jackson was still a general, he asked his cook to make his lunch. The cook had been helping himself to liberal doses of moonshine, Southern corn whiskey or “white mule.” Observing the cook’s bloodshot eyes, General Jackson instructed him to bring some country ham with a gravy as red as his eyes. Hence the name red-eye became attached to ham gravy.
A simple recipe for Red Eye Gravy follows.
Fry up a piece of Country ham,
with maybe some scraps to get a good amount of fat in the pan.
Remove the ham when browned and then
add some butter if necessary to get some fat in the pan, then
add a cup of coffee and salt and pepper. If too strong add some water.
This is your basic Country Ham with Red Eye Gravy.
Recipes for Country Ham and Red Eye Gravy
I tried to find some authentic written recipes.
An article from Aunt Fanny's Cabin, Colliers Magazine April 16, 1949
Recipe from the Low Country, (1930)
From KIng Kitchen
4 slices country-cured ham
Wash slices (but do not soak as other recipes say)
Put slices into ungreased heavy skillit at fairly high heat. Fry each side a few minutes until brown.
Add 1 cup boiling water. Let all boil up and scrap all “fry” from bottom so that it gets into gravy. Reduce heat & let simmer 20 minutes covered. Serve with hot grits and fried eggs.
Aunt Thelma's Red Eye Gravy
Chef's in 4 star restaurants are making creative gourmet dishes with variations of Red Eye Gravy.
I did this one see how you like it.
Cauliflower and Corn Grits with bacon, Poached Eggs and Red Eye Gravy.
Is the Country Ham you can order online anygood?
Read the Reviews here
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