Country Ham and Red Eye Gravy скачать в хорошем качестве

Country Ham and Red Eye Gravy

Browned off country ham slices with a stout au jus. Materials List Country ham slices Vegetable Oil Chicken Broth ( unsalted or water) Pepper (if desired) Brewed Coffee Brown Sugar Butter Soak country ham in cool water for a hour or two, rinse well and pat dry. Make small slits along the edge of the ham so that the ham lays flat and cooks more evenly. Cut out bones to prevent drawing and curling. Brown ham well over medium heat in small amount of high heat oil several minutes on each side. Brown ham until a caramelized fond is built up on the bottom of the skillet. Reduce heat if pan begins smoking, otherwise the fond building up on the skillet may burn. Add additional oil and additional pieces of ham and continue process until all the ham has been cooked in the same skillet. Deglaze the pan with unsalted chicken broth or water, add coffee , pinch of brown sugar and pepper. Allow to simmer and ensure all fond has been removed from bottom of skillet. (Approximately 1/2 cup unsalted broth per two slices of ham. Few tablespoons of coffee per two slices. 1/4 teaspoon brown sugar per two slices. ) NOTE: Add tablespoon of coffee and taste. Add additional coffee if desired. The ratios of water/broth to coffee is totally up to individual taste. Basically the fond is the flavor of the sauce. The broth or water is the base of the sauce and the coffee adds a bit of bitter taste to the sauce. Adjust the ratios to your taste. Finish the sauce with some butter and black ground pepper if desired. Pour over ham on a biscuit or place in serving cup to dip.