Wednesday, August 1, 2007

Country Ham & Red-Eye Gravy

First of all, Country Ham is salty and I always soak the ham for a few minutes in a cool bath to remove some of the brine, add a small amount of Wesson Oil to the skillet, grill ham pieces for about 10 minutes until brown.

Red-Eye Gravy

After cooking the ham, pour about 1/2 cup of coffee straight into the skillet. For all of you that are intimidated by the word "gravy", this is what I call "keeping it simple"!

No comments: