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Jim Coleman Recipes

Boss's Ham with Red-Eye Gravy

The Ingredients you will need are:

4 Tablespoons of Unsalted Butter
1 Pound of Uncooked Country Ham, Sliced 1/8-inch Thick
1 Teaspoon of Chopped Fresh Garlic
1 Teaspoon of Chopped Shallots
1/2 Cup of Chicken Stock or Broth
3 Tablespoons of Strong, Brewed Coffee
3/4 of a Cup of Heavy Cream
1 Teaspoon of Chopped Fresh Thyme, or 1/2 Teaspoon Dried
Salt to Taste

Heat three tablespoons of the butter over medium heat in a large skillet. Cook the ham in the butter until it is crisp and golden brown, about two minutes on each side. Remove the ham from the pan and keep it warm.

Pour off all but one tablespoon of the drippings in the pan. Add the stock and the coffee, and bring them to a boil while scraping the bottom of the skillet. Let the liquid boil for about five minutes or until it is reduced to 1/4 of a cup.

Add the cream and the thyme and continue to boil, reducing the liquid by half or until it becomes as thick as you like it. Whisk in the remaining tablespoon of butter, taste carefully, and season with salt to taste. Remember the ham will have its own salty flavor.

Divide the ham onto four plates and serve topped with the red-eye gravy.

©2005 WHYY