Looking for help recreating Granny's ham & milk gravy
I'm hoping that someone (likely from the South) knows what I'm referring to, and can help me reintroduce a long-lost family favorite. Granny prepared the entire dish in a frying pan. Beyond that, all I can recall is a delicious ham steak on my plate, smothered in a semi-thick white gravy. I don't know if she actually used milk, or simply called it "milk gravy" because it looked like milk (but, as I mentioned, of a thicker consistency). I'd be much obliged if someone is familiar with the process, and can enlighten me. Almost forgot: I think she incorporated the grease from the cast--iron pan into the gravy. (It wasn't health food!) Thanks!
You fry a piece of country or smoked ham.
Remove it from the pan and add flour to the drippings string till smooth ,2T for each cup of liquid. Cook it briefly.
For Red Eye gravy add black coffee, for milk gravy add Milk, a little at first mix till smooth and then the rest..
Stir constantly till it simmers and thickens.
Season with Salt ( if needed) and Pepper
Oh, my goodness -- takes me back! Thanks, chefj. Haven't had red eye gravy for, lo, these many years. Never liked it as much as cream gravy when I was growing up, but my mother made it often, always with ham. Her swiss steak, cream gravy-based, was last-meal-worthy. I miss her, and it, so much. Thanks.
The problem with trying to make gravy after cooking a ham steak is you may not have enough fat/drippings left in the pan. She likely added some bacon grease or other fat to the pan, then flour, then milk.
One of my favorite breakfasts is pancakes (made w/out any sugar in the batter), with bacon and milk gravy made from the bacon. Put the gravy on the pancakes, in place of syrup or other sweet topping.