Country Ham with Red Eye Gravy

In 2-Minnie Anna (Sister) Dodd Garris 1874-1957, 3-Wilhelmina (Bee) Garris King 1918-2007, FAMILY: MATERNAL LINE (BEE) on December 29, 2009 at 1:39 am

4 slices country-cured ham

Wash slices (but do not soak as other recipes say)

Put slices into ungreased heavy skillit at fairly high heat. Fry each side a few minutes until brown.

Add 1 cup boiling water. Let all boil up and scrap all “fry” from bottom so that it gets into gravy. Reduce heat & let simmer 20 minutes covered. Serve with hot grits and fried eggs.

(Editor’s note: Grandma/Momma/Bee dates this recipe back to 1930, in the “Low Country.”)

  1. Grandma/Momma/Bee never had a good answer for why we always ate salty country ham on New Year’s Day — other than it was tasty! Since then I have read that pork is a traditional New Year’s dish because a pig roots his snout FORWARD, in contrast to a chicken, which scratches his little scrawny feet back.

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