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
strong brewed (not flavored, please!) coffee
In This Recipe
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.
I'm a business professional who learned to cook early on, and have expanded my tastes and my skills as I've traveled and been exposed to new cuisines and new dishes. I love fresh vegetables, any kind of protein on the grill, and breakfasts that involve fried eggs with runny yolks. My recipes tend toward the simple and the Southern, with bits of Asia or the Mediterranean or Mexico thrown in here and there. And a peanut butter and jelly sandwich on a float in the lake, as pictured, is a pretty fine lunch!