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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: Remove the ham steaks from their fry-drippings and measure out 4
tbsp. of the fat. Dispose of the rest. Stir the sugar into the pan at
LOW heat, stirring constantly, until the sugar dissolves. Add the
coffee, and simmer until the gravy turns a rich brown (maybe 5
minutes or so). DO NOT ALLOW THE GRAVY TO BOIL! Pour the gravy over
the ham and serve. (NOTE): If you're using uncooked slices of a
salty, dry-cured ham, add a cup of water to the skillet along with
the ham. The ham will absorb all the water by the time it's cooked
through. Add more water if the original amount is absorbed too
quickly.
If you're using salt pork, or pork belly fat (like bacon, but
unsmoked), be sure to blanch it before using. To blanch, cover with
cold water, bring to a boil, simmer 3 minutes, then drain. Fry a
little chunk, and if it's still too salty, blanch it again.
| Ingredients:
4 Tablespoon(s) Drippings from 4 half-inch
1/4 Cup(s) Firmly packed *light* brown
1/2 Cup(s) *strong* fresh-brewed black |
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