If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: This is NOT necessarily a Thanksgiving recipe, unless you want to have it with your biscuits for Thanksgiving breakfast. It is, however, wonderful with ham, biscuits and fried eggs, and I recently had it over shrimp and grits in New Orleans and was stunned by how well it went together! This is not for the faint of heart; it is a strong, tangy, salty gravy, but it tastes like fall mornings. —Kayb
slices country ham or other cured ham
tablespoon all-purpose flour
cup strong brewed (not flavored, please!) coffee
- Fry the ham in a cast-iron skillet. Pour off all but about 2 tbsp of drippings.
- Scatter the flour over the drippings. Stir until flour takes on a brown tone and smells nutty.
- Pour in coffee and bring to a boil, reducing by about a third.
- Pour in water, stir to combine, and serve. Gravy will be thin.
- This recipe was entered in the contest for Your Best Gravy