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Classic Redeye Gravy And Ham Recipe

Grilled ham steak topped with redeye gravy
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2.15 from 14 votes
This tasty recipe will get you wake you up and get you ready for a heavy work day.

Serve with: coffee.

Main Course


Servings: 2 servings


Cook Time: 20 minutes


  • 1 wet cured pork (see note below)
  • 2 tablespoons bacon drippings or unsalted butter
  • 2 tablespoons all purpose flour
  • 1 cup black coffee
  • 2 teaspoons dark brown sugar
  • 1/2 teaspoon ground black pepper
  • 1/8 teaspoon hot sauce
About the pork. Sometimes I use a ham steak at least 1/4" (6mm) thick and about 6 to 8 ounces (170g to 227g). Sometimes I use 2 slices of Canadian bacon, at least 1/4" (6mm) thick. In the picture above I used a wet cured bone-in pork loin chop, which is pretty much the same as Canadian bacon with a bone.
Metric conversion:

These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page


  • Cook. Place a small sauce pan on medium heat. Toss in the bacon fat and when it is melted sprinkle in the flour. Whisk them until they are blended together, there are no lumps, and it turns the color of peanut butter.
  • Turn down the heat to medium low, add the coffee, sugar, black pepper, and hot sauce, and whisk. Cook until the coffee begins to thicken and it reduces to about 1/2 to 2/3 cup (64g to 85g). Taste and adjust the seasonings. You can add salt if you want, but remember the meat is salty.
  • While the sauce is thickening, grill the ham steak. Remember it has already been cooked so you only need to heat it to 145°F (63°C), and that shouldn’t take long. If it is almost done and the sauce hasn't thickened and reduced, turn the heat under it up.
  • Serve. Plate the meat and spoon some gravy over it. Serve immediately.