A classic recipe for country ham and red eye gravy is featured at Mr. Food Test Kitchen. Other versions include a simple three-ingredient recipe featured at MyRecipes.com and Emeril Lagasse's recipe, which includes buttermilk biscuits. Ham steaks are needed to make this recipe.
To make the classic version of country ham with red eye gravy, bake 1 package of refrigerated buttermilk biscuits. Meanwhile, cut 1 pound of sliced country ham into 1/2-inch pieces, and cook them in a large skillet over medium-high heat until brown. Place the cooked ham pieces onto a serving platter. In the same skillet, combine 1 cup of strong coffee and 1 teaspoon of sugar, cooking and stirring in the pan drippings until the liquid starts to bubble. Remove the biscuits from the oven, and divide the biscuits and ham pieces among serving plates. Spoon warm gravy over the biscuits and ham.
The easiest way to make country ham and gravy is to cut 1 pound of ham steaks into pieces, cooking the ham in three batches in a large stainless steel skillet pan. Remove the ham, and melt 2 tablespoons of butter in the pan. Next, stir in 1 1/2 cups cola, using a spatula to loosen the ham bits. Emeril Lagasse's gravy includes ingredients such as 3/4 cup of strong coffee, 3/4 cup of chicken stock and 1/4 cup of heavy cream.