Recently the mail man brought me my most recent copy of Food and Wine magazine which featured updated American classics. Now normally I don't like to mess with a good thing but when I saw the recipe for ham steak with red eye gravy it reminded me of going to Georgia to visit my some of my in-laws. The south has some mad cooking skills and we loved the food so I wanted to share an easy southern idea today.
Ham Steak with Redeye Gravy
1 thick-cut ham steak (about 1 1/2 pounds)
1 tablespoon canola oil
1 tablespoon unsalted butter
1 onion, thinly sliced
3/4 cup Peppadew peppers, coarsely chopped
2 pickled jalapeños, stemmed and sliced
1 cup low-sodium chicken broth
2 tablespoons brewed coffee
1/2 teaspoon cornstarch dissolved in 1 tablespoon of water
salt and pepper to taste
In a large skillet, heat the oil until shimmering. Add the ham and cook over moderately high heat, turning once, until lightly browned, 10 minutes. Transfer the ham to a plate, cover and keep warm.
Melt the butter in the skillet. Add the onion and cook over moderate heat, stirring, until softened, about 5 minutes. Add the Peppadews and jalapeños and cook, stirring, for 1 minute. Add the broth and coffee and cook until reduced by half, scraping up any bits stuck to the bottom of the skillet, about 5 minutes. Whisk in the cornstarch slurry and cook until the gravy is thickened, about 1 minute. Season with salt and black pepper. Slice the ham steak into four pieces, pour the gravy on top and serve.