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Ham Slices with Red-Eye Gravy

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Ham Slices with Red-Eye Gravy

Carrie Masek

Happy week after Easter! I hope you had a lovely day with friends and family, including a wonderful Easter meal. Our last Coffee Food post was about my favorite dish for Easter supper, Roast Lamb with White Beans with Coffee. Many, though, prefer to have ham. Whichever roast you enjoyed, chances are you have a few leftovers. The last of our lamb is going into a spicy Armenian soup*, but for those who are trying to find ways to enjoy the last few slices of ham, I thought I'd share a recipe for a traditional Southern treat, Red-Eye Gravy.

Traditional Red-Eye Gravy is made by pouring brewed coffee into the fat left over after frying ham steaks. The flavor is very intense and since many recipes don't a thickening agent, the gravy is thin. Our variation is a little thicker and mellower. Whichever method you use, be sure to serve plenty of biscuits* to sop up the extra gravy.


Ham Slices with Red Eye Gravy

We usually have this with fried eggs for breakfast, but it's also makes a nice hot lunch.

Cook: 25 minutes

Yields 5 servings


Sliced leftover ham

2 tbsp butter

3 tbsp all-purpose flour

1 cup broth (whatever you have, chicken, beef, or vegetable)

1/2 cup brewed coffee (leftover, cold coffee is fine)

1/2 tsp granulated sugar

1 pinch salt (optional)


Melt butter in a skillet large enough to fit the ham slices. Cook the ham over medium-high heat until warmed through and slightly browned. Place ham on a plate and cover with foil to keep warm.

Reduce heat to medium. Sprinkle in flour and cook, whisking constantly, until mixture is light brown, about 5 minutes.

Slowly pour broth into the skillet while still whisking. Slowly pour in the coffee and continue to stir until gravy is smooth.

Season gravy with sugar and salt (if using) and give it all another good whisk.

Allow gravy to cook, whisking occasionally, until it begins to thicken and bubbles start to form. Remove gravy from heat.

Serve red eye gravy immediately with the warmed ham and fresh biscuits.


Do you have a favorite recipe for leftover ham? If you do, we'd love to hear about it. Please join the conversation and share your thoughts on the Facebook thread or in a comment on this blog. Or, if you'd like to share your opinions with the wider world, leave us a coffee review on Google or on your favorite review site. Not only do we value your opinions, but reviews help more people find us. Help us connect coffee lovers to fresh, quality coffee!


~ Carrie, Paul and all of us at Coffee by the Roast

* If you're interested in the recipes for Spicy Armenian soup or Nana's Buttermilk Biscuits, contact us and ask. We'd be happy to share them!