Red eye gravy

Red-eye gravy is an American Southern specialty. The gravy is made by frying a piece of ham such as Smithfield or Virginia ham then removing it from the pan. Hot black coffee, is added to the pan, scraping up the browned ham bits. The liquid is then reduced to form a gravy which is poured over the ham.

Craig Claiborne's book "Southern Cooking" states that the name "red-eye" comes from the fact that a circle or oval of liquid fat with a slightly reddish cast will form on the surface of the gravy when it is reduced.

Those who prefer a more lively bit of lore may prefer the story that then-General Andrew Jackson had asked his cook to prepare him ham and gravy. The cook had over-embibed on corn whiskey the night before. Mr. Jackson asked the cook to make the gravy as red as the cooks eyes. The conversation was overheard by some of the other men and the ham and gravy became know as red-eye gravy.