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Too early to post a after-Christmas Day recipe, you say? Be prepared is how I counter. Plus I’m not going to be blogging the day after Christmas, so you might as well tuck away this really easy, absolutely tasty recipe for ham steaks with redeye gravy while you can. All you’ll need is water, brewed coffee, and a little bit of cream. Plus the ham steaks, which I’m assuming will be left over from your holiday roast.
Ham with Redeye Gravy
4 ham steaks, 1/4-inch thick
1/2 cup water
1/2 cup strongly brewed coffee
3 tablespoons of cream
Cook ham steaks, two at a time, in a large, heavy skillet, until rendered of fat. Pour out any grease and cook until the edges begin to brown. Turn over and cook ham steaks two to three minutes more. Transfer to a plate and keep warm.
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Add water and coffee to the skillet and heat quickly to a boil, scraping the bottom of the pan. Add cream and continue to cook over high heat until slightly thickened. Pour over the ham steaks and serve.
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