Red Eye Gravy

Traditionally made with country ham, I used pancetta in this recipe. Pancetta has a high fat ratio that is needed to emulsify the sauce. Most ham in American grocery stores is a wet cured ham. This ham is sold in vacuum packs and is soft to the touch. This variety of hams do not have enough fat to make the recipe work. You can use a wet cured ham, but add some bacon fat to the pan.

You can serve this gravy with a variety of meals. Pictured here is red eye with grits and a fried egg. It is also delicious with biscuits.

Ingredients

4 ounces Pancetta (by weight)

6 ounces Black Coffee

Preheat a large skillet over low heat. Hold your hand 6 inches from the surface of the pan. You want to barely feel warm heat radiating from the bottom. Your pan is now preheated.

Add the pancetta and slowly start to render the fat. Continue cooking until the ham is browned and the fatty bits are golden in color. If your pan starts to smoke, turn down the heat. You want to hear soft sizzling from the pan.

Your pan should have a coating of brown bits on the bottom. This is what you are looking for.

Slowly add the coffee and whisk.

Allow to bubble and reduce.

Once thick, serve.