Ham Steak and Red-Eye Gravy
Print recipeIngredients
- 2 tablespoons unsalted butter
- 1 ham steak
- 1 tablespoon all-purpose flour
- 1/2 cup brewed coffee
- 1 teaspoon dijon mustard
- 1/2 tablespoon maple syrup (or more to taste)
- chicken stock or water
- salt and pepper (to taste)
Directions
| Step 1 | |
| Melt one tablespoon of the butter in a medium pan (I used a cast iron skillet) over medium heat. Cook the ham steak in the butter for 3-5 minutes on each side, until lightly browned and warmed through. Remove from skillet and keep warm (I wrap mine in foil). | |
| Step 2 | |
| Melt the second tablespoon of butter. Whisk in the flour and cook for about a minute. | |
| Step 3 | |
| Whisk the coffee into the roux. Cook, whisking, until thickened. Add a splash or two of chicken stock or water if the gravy is too thick. Whisk in the mustard and the maple syrup along with salt and pepper to taste. Serve immediately (with biscuits for sopping!). | |
