Serves: 5
When you fry ham, leave the “leavings” in the skillet. Take one teaspoon salt and sprinkle over the bottom of the skillet (less, if ham is salty). A sprinkle of sugar may be added. Brown the sugar and salt, then add 1 cup coffee (already made), put lid on so it won’t spew on stove. Before adding coffee, make sure the fat and skillet are real hot.
Pour off excess fat. Good on hot biscuits.
Editor's Extra: A thick ham slice is one of the quickest “entrées.” Red eye gravy is good on grits, too. Heat a can of sweet potatoes with a few marshmallows and a pat of butter, open a bag of salad . . . there’s your meal!
This Ham Red Eye Gravy recipe is from the The Recipe Hall of Fame Quick & Easy Cookbook Cookbook. Download this Cookbook today.
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