Red Eye Gravy Ham: the name alone conjures up images of hearty Southern breakfasts and comforting, slow-paced mornings. Have you ever tasted a sauce so simple, yet so profoundly flavorful that it instantly transports you to a sun-drenched porch swing in the Deep South? That’s the magic of Red Eye Gravy, especially when paired with a perfectly cooked slice of ham.

This iconic gravy, born from the resourceful kitchens of the South, boasts a history as rich and dark as its color. Legend has it that weary travelers, demanding their coffee be as strong as their ham gravy, inspired the name “Red Eye,” referencing the caffeine-fueled alertness needed for a long journey. Others say it resembles a bloodshot eye. Whatever the true origin, this gravy has become a staple, a testament to Southern ingenuity and a celebration of simple ingredients.

What makes Red Eye Gravy Ham so beloved? It’s the beautiful balance of salty ham drippings, the bitter edge of strong coffee, and a touch of sweetness that dances on your tongue. The gravy’s thin, almost watery consistency might surprise you, but don’t be fooled it’s packed with intense flavor. People adore it because it’s quick to make, requires minimal ingredients, and elevates a humble slice of ham into a truly memorable meal. Whether you’re a seasoned Southern cook or a curious foodie, this recipe is a must-try. Get ready to experience a taste of Southern hospitality in every bite!

Ingredients:

1/4 cup reserved ham drippings (from cooking a ham, preferably country ham)
1/4 cup all-purpose flour
2 cups cold black coffee (strong brewed)
1 cup water (or more, to adjust consistency)
1/4 teaspoon black pepper (freshly ground is best)
Pinch of red pepper flakes (optional, for a little heat)
Salt to taste (be cautious, ham drippings are often salty)
Cooked ham slices, for serving
Biscuits or toast, for serving

Preparing the Roux:

The foundation of a good red eye gravy is a well-made roux. This is where the magic happens, so pay close attention!

Strain the Ham Drippings: If your ham drippings have any bits of ham or other solids, strain them through a fine-mesh sieve into a heat-proof bowl. This will ensure a smooth gravy. You should have about 1/4 cup of drippings. If you have less, you can supplement with a little butter or vegetable oil. If you have more, save the excess for another use!
Heat the Drippings: Pour the strained ham drippings into a heavy-bottomed skillet, preferably cast iron. Place the skillet over medium heat. You want the drippings to be hot but not smoking.
Add the Flour: Once the drippings are hot, sprinkle the flour evenly over the surface. Immediately begin whisking the flour into the drippings. Use a whisk to break up any clumps and ensure the flour is fully incorporated.
Cook the Roux: Continue whisking constantly. This is crucial to prevent the flour from burning and to develop the flavor of the roux. The roux will start as a pale, pasty mixture. As it cooks, it will gradually darken in color. For red eye gravy, you want to cook the roux until it reaches a light brown color, similar to peanut butter. This will take about 3-5 minutes. Be patient and keep whisking! If the roux starts to smoke or burn, remove the skillet from the heat immediately and let it cool slightly before continuing. A burnt roux will ruin the gravy.

Making the Gravy:

Now that you have a beautiful roux, it’s time to turn it into delicious red eye gravy. The key here is to add the liquids slowly and whisk constantly to prevent lumps.

Add the Coffee: Reduce the heat to low. Slowly pour in the cold black coffee, about 1/4 cup at a time, whisking constantly after each addition. The mixture will bubble and thicken as the coffee is added. Make sure to scrape the bottom of the skillet to incorporate any browned bits (fond) that have formed. These bits are packed with flavor!
Add the Water: Once all the coffee has been added and the mixture is smooth, slowly pour in the water, again about 1/4 cup at a time, whisking constantly. The gravy will thin out as the water is added.
Simmer the Gravy: Bring the gravy to a gentle simmer over low heat. Continue to simmer, whisking occasionally, for about 5-10 minutes, or until the gravy has thickened to your desired consistency. The longer it simmers, the richer the flavor will become.
Season the Gravy: Remove the skillet from the heat. Season the gravy with black pepper and red pepper flakes (if using). Be very cautious with the salt, as the ham drippings are often quite salty. Taste the gravy and add salt only if needed. Remember, you can always add more salt, but you can’t take it away!

Serving the Red Eye Gravy:

Red eye gravy is traditionally served with slices of fried country ham and biscuits or toast. The combination of the salty ham, the rich gravy, and the fluffy biscuits is a true Southern classic.

Fry the Ham: If you haven’t already, fry your ham slices in a separate skillet until they are browned and crispy.
Plate the Ham: Place the fried ham slices on a plate.
Spoon the Gravy: Generously spoon the red eye gravy over the ham slices. Make sure to get plenty of the gravy on the plate so you can soak it up with your biscuits or toast.
Serve Immediately: Serve the red eye gravy and ham immediately with warm biscuits or toast. Enjoy!

Tips and Variations:

Red eye gravy is a simple dish, but there are a few things you can do to make it even better. Here are some tips and variations to try:

Use High-Quality Coffee: The flavor of the coffee is a key component of red eye gravy, so use a good quality, strong-brewed coffee. Avoid using instant coffee or coffee that is too weak.
Adjust the Consistency: The consistency of red eye gravy is a matter of personal preference. If you prefer a thicker gravy, simmer it for a longer period of time. If you prefer a thinner gravy, add more water.
Add a Touch of Sweetness: Some people like to add a touch of sweetness to their red eye gravy. You can add a teaspoon of sugar or honey to the gravy while it is simmering.
Use Different Types of Ham: While country ham is the traditional choice, you can also use other types of ham, such as city ham or smoked ham. The flavor of the gravy will vary depending on the type of ham you use.
Add a Splash of Whiskey: For a more sophisticated flavor, add a splash of whiskey to the gravy while it is simmering. Bourbon or rye whiskey work well.
Make it Vegetarian: While traditionally made with ham drippings, you can create a vegetarian version. Substitute the ham drippings with butter or olive oil and add a pinch of smoked paprika to mimic the smoky flavor of the ham. You can also add a few drops of liquid smoke.
Spice it Up: If you like a spicier gravy, add more red pepper flakes or a pinch of cayenne pepper.

Troubleshooting:

Even with the best intentions, sometimes things can go wrong. Here are some common problems and how to fix them:

Lumpy Gravy: Lumpy gravy is usually caused by adding the liquids too quickly or not whisking constantly. To fix lumpy gravy, you can try whisking it vigorously to break up the lumps. If that doesn’t work, you can strain the gravy through a fine-mesh sieve.
Thin Gravy: Thin gravy is usually caused by not simmering it long enough. To thicken the gravy, continue to simmer it over low heat until it reaches your desired consistency. You can also add a slurry of cornstarch and water (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the gravy while it is simmering.
Thick Gravy: Thick gravy is usually caused by simmering it for too long. To thin the gravy, add more water.
Salty Gravy: Salty gravy is usually caused by using too much salt or using ham drippings that are already very salty. To fix salty gravy, you can try adding a little bit of sugar or honey to balance the saltiness. You can also add a splash of vinegar or lemon juice. If all else fails, you can add more water to dilute the gravy.
Burnt Roux: A burnt roux will ruin the flavor of the gravy. If your roux burns, you will need to start over with fresh drippings and flour.

Storage:

Leftover red eye gravy can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the gravy in a skillet over low heat, whisking occasionally. You may need to add a little water to thin it out if it has thickened too much. Red eye gravy can also be frozen for up to 2 months. Thaw it in the refrigerator overnight before reheating.

Nutritional Information (Approximate):

Please note that the nutritional information is an estimate and will vary depending on the specific ingredients used.

Calories: 150-200 per serving
Fat: 10-15 grams
Saturated Fat: 4-6 grams
Cholesterol: 20-30 mg
Sodium: 500-800 mg (can be higher depending on the saltiness of the ham drippings)
Carbohydrates: 10-15 grams
Fiber: 1-2 grams
Sugar: 1-2 grams
Protein:

Conclusion:

So, there you have it! This Red Eye Gravy Ham recipe is more than just a meal; it’s a taste of Southern comfort, a celebration of simple ingredients, and a guaranteed crowd-pleaser. I truly believe this is a must-try recipe for anyone looking to elevate their ham game and experience a truly unique and flavorful dish. The combination of the salty ham, the rich coffee-infused gravy, and that hint of sweetness is simply irresistible. It’s the kind of dish that will have your family and friends asking for seconds (and the recipe!).

But why is this Red Eye Gravy Ham so special? It’s the unexpected depth of flavor. The coffee doesn’t overpower the dish; instead, it adds a subtle bitterness that balances the saltiness of the ham and the richness of the pan drippings. It’s a culinary magic trick that transforms humble ingredients into something truly extraordinary. Plus, it’s surprisingly easy to make! You don’t need to be a seasoned chef to pull this off. With just a few simple steps, you can create a restaurant-quality dish in the comfort of your own kitchen.

Now, let’s talk about serving suggestions and variations. While this Red Eye Gravy Ham is fantastic on its own, it’s even better when paired with the right sides. I personally love serving it with creamy mashed potatoes, fluffy biscuits, and a side of collard greens. The potatoes soak up the delicious gravy, the biscuits are perfect for mopping up any remaining sauce, and the collard greens add a touch of freshness and acidity to balance the richness of the ham. For a truly Southern experience, consider adding a side of grits!

But don’t be afraid to get creative! You can also use this Red Eye Gravy Ham in sandwiches, omelets, or even as a topping for pizza. For a spicier kick, add a pinch of red pepper flakes to the gravy. If you prefer a sweeter gravy, you can add a tablespoon of brown sugar or maple syrup. And if you’re not a fan of coffee, you can substitute it with chicken broth or beef broth, although the flavor will be slightly different. Feel free to experiment and find what works best for you!

I’m confident that you’ll love this recipe as much as I do. It’s a dish that’s perfect for any occasion, from a casual weeknight dinner to a special holiday gathering. So, what are you waiting for? Gather your ingredients, put on your apron, and get cooking! I promise you won’t be disappointed.

And most importantly, I want to hear about your experience! Once you’ve tried this Red Eye Gravy Ham recipe, please share your thoughts and photos with me. Let me know what you think of the flavor, what variations you tried, and what sides you served it with. I’m always eager to learn from my readers and see how they’ve put their own spin on my recipes. You can leave a comment below, tag me on social media, or send me an email. I can’t wait to hear from you!

Happy cooking!
Red Eye Gravy Ham: The Ultimate Southern Comfort Recipe

Savory, peppery gravy made with ham drippings and strong black coffee. A Southern classic, perfect over fried ham and biscuits.

Prep Time5 minutes

Cook Time15 minutes

Total Time20 minutes

Category: Breakfast

Yield: 4 servings

Save This Recipe

Ingredients
- 1/4 cup reserved ham drippings (from cooking a ham, preferably country ham)
- 1/4 cup all-purpose flour
- 2 cups cold black coffee (strong brewed)
- 1 cup water (or more, to adjust consistency)
- 1/4 teaspoon black pepper (freshly ground is best)
- Pinch of red pepper flakes (optional, for a little heat)
- Salt to taste (be cautious, ham drippings are often salty)
- Cooked ham slices, for serving
- Biscuits or toast, for serving
Instructions
1. Strain the Ham Drippings: If your ham drippings have any bits of ham or other solids, strain them through a fine-mesh sieve into a heat-proof bowl. This will ensure a smooth gravy. You should have about 1/4 cup of drippings. If you have less, you can supplement with a little butter or vegetable oil. If you have more, save the excess for another use!
2. Heat the Drippings: Pour the strained ham drippings into a heavy-bottomed skillet, preferably cast iron. Place the skillet over medium heat. You want the drippings to be hot but not smoking.
3. Add the Flour: Once the drippings are hot, sprinkle the flour evenly over the surface. Immediately begin whisking the flour into the drippings. Use a whisk to break up any clumps and ensure the flour is fully incorporated.
4. Cook the Roux: Continue whisking constantly. This is crucial to prevent the flour from burning and to develop the flavor of the roux. The roux will start as a pale, pasty mixture. As it cooks, it will gradually darken in color. For red eye gravy, you want to cook the roux until it reaches a light brown color, similar to peanut butter. This will take about 3-5 minutes. Be patient and keep whisking! If the roux starts to smoke or burn, remove the skillet from the heat immediately and let it cool slightly before continuing. A burnt roux will ruin the gravy.
5. Add the Coffee: Reduce the heat to low. Slowly pour in the cold black coffee, about 1/4 cup at a time, whisking constantly after each addition. The mixture will bubble and thicken as the coffee is added. Make sure to scrape the bottom of the skillet to incorporate any browned bits (fond) that have formed. These bits are packed with flavor!
6. Add the Water: Once all the coffee has been added and the mixture is smooth, slowly pour in the water, again about 1/4 cup at a time, whisking constantly. The gravy will thin out as the water is added.
7. Simmer the Gravy: Bring the gravy to a gentle simmer over low heat. Continue to simmer, whisking occasionally, for about 5-10 minutes, or until the gravy has thickened to your desired consistency. The longer it simmers, the richer the flavor will become.
8. Season the Gravy: Remove the skillet from the heat. Season the gravy with black pepper and red pepper flakes (if using). Be very cautious with the salt, as the ham drippings are often quite salty. Taste the gravy and add salt only if needed. Remember, you can always add more salt, but you can’t take it away!
9. Fry the Ham: If you haven’t already, fry your ham slices in a separate skillet until they are browned and crispy.
10. Plate the Ham: Place the fried ham slices on a plate.
11. Spoon the Gravy: Generously spoon the red eye gravy over the ham slices. Make sure to get plenty of the gravy on the plate so you can soak it up with your biscuits or toast.
12. Serve Immediately: Serve the red eye gravy and ham immediately with warm biscuits or toast. Enjoy!
Notes
- Use High-Quality Coffee: The flavor of the coffee is a key component of red eye gravy, so use a good quality, strong-brewed coffee. Avoid using instant coffee or coffee that is too weak.
- Adjust the Consistency: The consistency of red eye gravy is a matter of personal preference. If you prefer a thicker gravy, simmer it for a longer period of time. If you prefer a thinner gravy, add more water.
- Add a Touch of Sweetness: Some people like to add a touch of sweetness to their red eye gravy. You can add a teaspoon of sugar or honey to the gravy while it is simmering.
- Use Different Types of Ham: While country ham is the traditional choice, you can also use other types of ham, such as city ham or smoked ham. The flavor of the gravy will vary depending on the type of ham you use.
- Add a Splash of Whiskey: For a more sophisticated flavor, add a splash of whiskey to the gravy while it is simmering. Bourbon or rye whiskey work well.
- Make it Vegetarian: While traditionally made with ham drippings, you can create a vegetarian version. Substitute the ham drippings with butter or olive oil and add a pinch of smoked paprika to mimic the smoky flavor of the ham. You can also add a few drops of liquid smoke.
- Spice it Up: If you like a spicier gravy, add more red pepper flakes or a pinch of cayenne pepper.

Red Eye Gravy Ham: The Ultimate Southern Comfort Recipe