Ham Steaks with Redeye Gravy
Ham Steaks with Redeye Gravy

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, ham steaks with redeye gravy. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Ham Steaks with Redeye Gravy is one of the most favored of current trending meals in the world. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions every day. Ham Steaks with Redeye Gravy is something that I’ve loved my whole life. They’re nice and they look fantastic.

Red-eye gravy is a traditional Southern gravy made with black coffee and pan drippings. Served over smoky, salty ham, it's a surprising Real Southern-Style Red Eye Gravy does not have flour or added oil. It's basically just ham grease (cooked off a good country.

To begin with this recipe, we must first prepare a few components. You can have ham steaks with redeye gravy using 3 ingredients and 2 steps. Here is how you cook it.

The ingredients needed to make Ham Steaks with Redeye Gravy:
  1. Get 1/2 cup redeye gravy see my recipe
  2. Prepare 1 pound smoked ham steaks
  3. Prepare To taste salt

Ham steak with red eye gravy: an comfort food classic that takes minutes to make. The slightly bitter coffee gravy compliments the rich Making red-eye gravy is very easy. Once the oil is hot and shimmers, add the ham steak. Remove ham to a plate and set aside.

Instructions to make Ham Steaks with Redeye Gravy:
  1. Fry the steaks till heated through and caramelized.
  2. Add salt to taste and add gravy. Serve, I hope you enjoy

Slice the steak in half and spoon gravy over the top or serve on the side. The ham steak is cooked in the pan until browned and then the gravy is prepared. The gravy has a great taste and gets a lot of flavor from ingredients such as maple syrup and instant espresso. The gravy uses the grease from the cooked bacon but the bacon itself. Cooking a slab of salty ham in strong coffee may sound odd.

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