Recipes

[Sooner]

The whole point of red eye gravy is the biscuits, not the ham.  You HAVE to have biscuits to sop it up.

[RedTop]

I was born and raised here in southern West Virginia, and my family did not make “ham” gravy.   

Until I was about 14 years old, all of the pork we ate at home was from the hogs we raised.   Biscuits and milk gravy flavored by whatever meat was fried in the skillet first, was eaten for breakfast and supper, quite often.  We did not cure our hams, and we did not eat red eye gravy.   

I married into a family who also raised their own pork and cured all hams.   They were big on red eye gravy and “ham” gravy.  My MIL made “ham” gravy every time she baked a ham.   Essentially it was a bowl of dark brown ham grease thickened with flour; no water, no broth, no milk.  I ate it one time, and thereafter called it liquid drano for humans, as no laxative ever worked faster on me than that gravy!   OMG, it gives me cold chills to think about it 44 years later!     

[jannabelle1]

I grew up in "pork country" (Iowa) and never ever heard of ham gravy. With ham, I'd find a recipe for a fruit based sauce like apricot for the ham, or for a true gravy for mashed potatoes, I would use McCormick's pork gravy mix or the white gravy mix mentioned by quite a few. Ham is pork, so nothing wrong with using a pork gravy mix.

[ECBG]

@Sooner We did "Red Eye Gravy" with country ham which I couldn't stand (salt).  Everyone loved it and would eat it over grits.

[JCF]

@AuntG:  I'm basing this on a baked city ham not coutry ham.  I have never had luck making amy kind of gravy.  One day I was in the supermarket and saw pork gravy in a jar, which I bought.

I have gotten a lot of compliments on it and when I tell someone what kind it is, they are surprised.

I'm not a huge fan of gravy, but I like this kind on ham and mashed potatoes.

[BeccaLou]

Just curious, what is the sodium in the "Better than Bouillon " ?

[BeccaLou]

Yes that what I know it as, "Red Eyed Gravy " But never have eaten it.

[BeccaLou]

That was my family's recipe. But I am not supposed to eat Ham. The sodium is just very high. But may get a little one for Easter and eat just a smidge.

[forsythia1]

We always had ham for New Years and Easter.

A bone-in ham is the best to make gravy.

You add a slurry mixture of flour and water to the ham broth/drippings, bring to a boil and stir until thickened. 

Add pepper to taste.

It is soooo good over mashed potatoes

[KingstonsMom]

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@ECBG wrote:

@Sooner We did "Red Eye Gravy" with country ham which I couldn't stand (salt).  Everyone loved it and would eat it over grits.

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@ECBG 

I make the red eye gravy with any baked ham, it doesn't have to be the saltier 'country' ham.