Applewood-Smoked Ham with Red-Eye Gravy

A ladle drizzles gravy on ham slices beside seasoned baby Brussels sprouts

Applewood-Smoked Ham with Red-Eye Gravy

Traditional to the southern United States, red-eye gravy is made using pan drippings from ham and bl...

Traditional to the southern United States, red-eye gravy is made using pan drippings from ham and black – preferably dark – coffee. Unusual? Sure, but once the coffee reduces and mixes with the sweet apple cider glaze, it takes on an addictively smoky, rich flavour that pairs perfectly with ham.

  • Level: Easy
  • Preparation: 10 mins
  • Ready in: 170 mins
  • Serves: 20
  • Dish Type: American, Canadian
  • Season: Holiday
  • Course: Main
  • Main Ingredient: Smoked Ham
  • Amount Per Serving

    % Daily Value

  • Calories

    270 cal

  • Total Fat

    17 g

  • Saturated Fat

    7 g

  • Sodium

    1350 mg

  • Total Carbohydrate

    10 g

  • Dietary Fiber

    0 g

  • Sugars

    8 g

  • Protein

    20 g

Applewood-Smoked Ham with Red-Eye Gravy

A ladle drizzles gravy on ham slices beside seasoned baby Brussels sprouts

  • Amount Per Serving

    % Daily Value

  • Calories

    270 cal

  • Total Fat

    17 g

  • Saturated Fat

    7 g

  • Sodium

    1350 mg

  • Total Carbohydrate

    10 g

  • Dietary Fiber

    0 g

  • Sugars

    8 g

  • Protein

    20 g

How to make

Ingredients

  • 1

    PC®Applewood-Smoked Spiral-Sliced Bone-In Half Ham with Apple Cider Glaze Pouch
  • 2

    PC®Organics Dark Single Serve Coffee Pods
  • 2 cups (500 mL)

    PC®Blue Menu®Chicken Broth
  • 1/2 cup (125 mL)

    PC®Unsalted Country Churned Butter

How to make

  • Step 1

    Preheat oven to 275°F (140°C). Remove ham from packaging; set glaze pouch aside. Double-wrap ham in foil. Arrange, bone side down, in roasting pan. Bake 40 minutes per kg, about 2 hours, 50 minutes total.

  • Step 2

    Remove ham from oven. Increase oven temperature to 425°F (220°C). Carefully remove foil from ham. Drizzle ham with half of glaze from pouch. Return to oven; bake, uncovered, 12 minutes.

  • Step 3

    Transfer ham to cutting board or serving platter; cover loosely with foil. Strain pan juices through fine-mesh strainer into large saucepan; discard solids.

  • Step 4

    Brew each coffee pod as an 8-oz cup of coffee to make 2 cups total; pour into saucepan with pan juices. Whisk in broth and remaining glaze from pouch. Bring to a boil over medium-high heat; reduce heat to a simmer. Cook, whisking occasionally, until liquid is reduced by about one-third, 15 to 18 minutes. Gradually whisk in butter, a few cubes at a time, until melted and smooth. Serve with ham.

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