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Red Eye Gravy with Ham on Rice

I hadn’t made red eye gravy in years, and I was craving it this year after Easter.  The baked ham produced a nice cup of drippings that were calling out to be used.  I wanted bits of ham in the gravy, served over white rice.  I could imagine the flavors, the aroma while the gravy was cooking.  Yum to the third degree!  I’m finally getting around to posting it!

For the meal I also had some fresh asparagus and that would be our side dish.  I made a pot of rice using 2 cups or long grain rice and 4 cups of water.  I salted the water lightly as I knew the ham gravy might be salty.  Once the pot came to a boil, I covered it and reduced the heat  I set the timer for 20 minutes.

In a large nonstick skillet I added the ham drippings, 2 cups of beef broth and a 6 ounce cup of strong coffee.  When it was heated I tasted it and oops, yeah it was salty.  I added another cup of beef broth and a cup of water.  This made the gravy a bigger batch than I’d planned but leftovers are good.

I chopped about 2 cups of roasted ham into cubes and added them to the skillet.  I also sprinkled in about 1/2 teaspoon of black pepper.  I’d add more later if necessary.  I let the gravy simmer on medium low for about 20 minutes, until the rice was done.

Meanwhile I washed the asparagus and snapped off the bottoms.  I cut the spears into 2″ pieces and added them to a pot of water I’d lightly salted.  I let them come to a boil, then reduced the heat to low and let them sit.

My gravy was bubbling away and smelling just as I’d imagined.  I melted 4 tablespoons of butter in a smaller glass bowl then stirred in 5 tablespoons of flour to make a paste.  I’ve recently learned to thicken soups and gravies with this  paste method.  It works extremely well for me.

The flour mixture was stirred in well and I turned the heat down to medium low and let it simmer for 10 minutes of so to cook out the raw flour flavor.

I taste tested my gravy and was pleased- no further seasoning was needed.  I plated the rice, ladled some ham gravy over it and added asparagus on the side.  Done!

Oh my gosh, this meal was heaven.  The red eye gravy was divine!  Served over white rice it wasn’t too salty, it was perfection.  I could eat a whole lot of this, often!  I was sorta glad I did end up with such a big batch, I wanted this food again, soon!  My P,S, also loved it.  Major compliments to the amateur chef!

Red Eye Gravy and Ham over Rice

  • Servings: 4
  • Difficulty: easy
  • Print

A dish of comfort with the luscious flavors of smoked ham in gravy.

  • 2 cups long grain white rice
  • 2 4 cups water
  • 1/2 teaspoon salt
  • 1 cup ham drippings
  • 3 cups beef broth
  • 6 ounces strong, dark coffee
  • 1 cup water
  • 2 cups diced roasted ham
  • 4 tablespoons butter
  • 5 tablespoons flour
  • black pepper to taste
Add rice and water to a medium sized saucepan. Add salt and bring to a boil. Reduce hate to medium low and cover. Cook for 20 minutes.

In a large nonstick skillet add ham drippings, beef broth, coffee, and water. Bring to a bubble over medium high heat.

Add ham and black pepper and bring skillet to a bubble again. Melt butter in a bowl and stir in flour until it is a smooth paste.

Stir flour mixture into skillet making sure it blends well and doesn’t make lumps. When evenly added, reduce heat to medium low and simmer for 10 minutes. Taste test for seasoning and add more if desired.

Serve ham gravy over white rice.


One thought on “Red Eye Gravy with Ham on Rice

  1. Pingback: Red Eye Gravy with Ham on Rice — Lady Melady: My Castle, My Food | My Meals are on Wheels

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