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Kohana Ham and Red Eye Gravy
by Jarret Herrmann
221
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221
Title:
Kohana Ham and Red Eye Gravy

Author:
Jarret Herrmann

Description:

Ingredients

2 lbs ham steaks cut in 4 pieces (thick sliced ham)

1 tbsp bacon grease

3 tbsp kohana coffee

4 tbsp water

2 tsp dried onion flakes 1/2 tsp mustard

1 tsp bourbon brown sugar seasoning

Splash of Worcestershire sauce

Coarse ground black pepper to taste

1 tbsp flour

2 tsp sugar

1 tsp butter or bacon grease with an extra teaspoon reserved splash of cream (optional)

Directions

Heat a skillet over medium high heat and add the butter, turning the pan to coat evenly with butter. Season the ham steaks with cracked black pepper. Fry the ham steaks on both sides and then remove them from the pan.

Add the bacon grease to the pan to the pan drippings and get it sizzling. Add the onion flakes, mustard and flour. Stir the flour to mix with the butter. Season with pepper, but no salt – the ham is pretty salty on its own. After a few minutes pour in the coffee and Worcestershire sauce and stir to incorporate, making sure there are no lumps in the flour-butter mixture. Add cream and sugar to finish. Bring the mixture to a boil and then cut the heat. Cook it a bit longer for a thicker gravy or add extra butter for a more glossy texture. Serve hot over the cooked ham. Serves 4.

Serving suggestion: Serve the ham steaks with cheesy grits and fried tomato slices

Description:

Ingredients

2 lbs ham steaks cut in 4 pieces (thick sliced ham)

1 tbsp bacon grease

3 tbsp kohana coffee

4 tbsp water

2 tsp dried onion flakes 1/2 tsp mustard

1 tsp bourbon brown sugar seasoning

Splash of Worcestershire sauce

Coarse ground black pepper to taste

1 tbsp flour

2 tsp sugar

1 tsp butter or bacon grease with an extra teaspoon reserved splash of cream (optional)

Directions

Heat a skillet over medium high heat and add the butter, turning the pan to coat evenly with butter. Season the ham steaks with cracked black pepper. Fry the ham steaks on both sides and then remove them from the pan.

Add the bacon grease to the pan to the pan drippings and get it sizzling. Add the onion flakes, mustard and flour. Stir the flour to mix with the butter. Season with pepper, but no salt – the ham is pretty salty on its own. After a few minutes pour in the coffee and Worcestershire sauce and stir to incorporate, making sure there are no lumps in the flour-butter mixture. Add cream and sugar to finish. Bring the mixture to a boil and then cut the heat. Cook it a bit longer for a thicker gravy or add extra butter for a more glossy texture. Serve hot over the cooked ham. Serves 4.

Serving suggestion: Serve the ham steaks with cheesy grits and fried tomato slices