| Recipes |

Christmas Leftover Recipe: Ham with Redeye Gravy

Keep New Times Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Miami and help keep the future of New Times free.

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.

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.

Follow Short Order on Facebook and Twitter @Short_Order.

Keep Miami New Times Free... Since we started Miami New Times, it has been defined as the free, independent voice of Miami, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Miami with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.


Join the New Times community and help support independent local journalism in Miami.


Join the New Times community and help support independent local journalism in Miami.