Authentic Alabama Grilled Country Ham with Red-Eye Gravy

Introduction

There are few aromas as distinctly Southern as the smell of cured country ham hitting a hot griddle as the morning mist rises. Alabama Grilled Country Ham with Red-Eye Gravy is more than just a breakfast dish; it is a culinary heritage plate that balances the intense, salty cure of the pork with the bitterness of strong black coffee. Traditionally prepared in cast iron skillets over wood stoves, this recipe adapts beautifully to the Arteflame grill. The high heat of the center grate allows for a perfect sear, while the flat cooktop provides the consistent temperature needed to simmer the gravy.

The magic of "red-eye" gravy lies in its simplicity. It requires no flour or thickening agents, relying instead on the alchemy of ham drippings, fond (the browned bits left sticking to the pan), and coffee. Cooking this on the Arteflame imparts a subtle smokiness that elevates the dish beyond what you can achieve in a standard kitchen. Whether you are serving a hearty Sunday brunch or a campfire dinner, this recipe delivers a punch of savory flavor that demands to be mopped up with a hot biscuit.

Ingredients

• 2 slices of Country Ham (approx. 1/4 to 1/2 inch thick, bone-in preferred for flavor)
• 1/2 cup Strong Black Coffee (brewed fresh)
• 1/2 cup Water (to balance the saltiness)
• 2 tbsp Unsalted Butter (for the grill surface)
• 1 tbsp Brown Sugar (optional, to cut the salt)
• 1 pinch Cayenne Pepper (optional, for a kick)
• Fresh cracked black pepper (to taste)

Instructions

Step 1: Fire Up the Arteflame

1. Start by building a medium-sized fire in the center of your Arteflame grill. You want to establish a solid bed of coals to heat the carbon steel cooktop.
2. Allow the grill to heat up for about 15-20 minutes. You are looking for a surface temperature where water beads up and sizzles immediately upon contact.
3. Lightly oil the cooktop surface with a high-heat oil (like grapeseed or canola) to season it before cooking.

Step 2: Sear the Country Ham

1. Place a dollop of butter on the flat cooktop surface, slightly away from the direct center fire but in a hot zone.
2. Lay the country ham slices onto the buttered surface. You should hear an aggressive sizzle immediately.
3. Grill the ham for approximately 3 to 4 minutes per side. You want to achieve a deep, caramelized crust (the Maillard reaction) without drying out the meat.
4. Once seared, move the ham to the cooler outer edge of the cooktop to keep warm while you prepare the gravy.

Step 3: Prepare the Red-Eye Gravy

1. Place a small cast-iron skillet directly on the flat cooktop surface where you just cooked the ham to utilize the residual heat and flavors.
2. Add the remaining tablespoon of butter to the skillet. Once melted, transfer the grilled ham briefly into the skillet to release any juices, then remove the ham back to the grill surface.
3. Pour the black coffee and water into the hot skillet. As the liquid hits the pan, use a spatula to scrape up the "fond" (the browned bits) from the bottom of the skillet. This is the source of the flavor.
4. If using brown sugar or cayenne, stir them in now.

Step 4: Simmer and Serve

1. Let the gravy simmer in the skillet on the cooktop for about 3 to 5 minutes. It should reduce slightly, concentrating the coffee and ham flavors.
2. The gravy will be thin—this is traditional for red-eye gravy. It is meant to be an au jus style sauce, not a thick cream gravy.
3. Place the ham steaks onto a serving platter. Pour the hot red-eye gravy generously over the ham and serve immediately.

Tips

Cooking country ham requires a delicate balance because the meat is cured with salt. If you find country ham too salty for your palate, you can soak the ham steaks in plain water for 30 minutes to an hour before grilling; this draws out some of the excess sodium. Pat them dry thoroughly before placing them on the Arteflame to ensure you still get a good sear rather than steaming the meat.

Regarding the gravy, the strength of the coffee matters. A weak roast will disappear behind the flavor of the pork fat. Use a robust, dark roast coffee for the best results. Also, when using the Arteflame, temperature management is key. Keep your cast iron skillet for the gravy in a "medium" heat zone on the flat top—usually halfway between the inner ring and the outer edge—to prevent the coffee from boiling away too quickly and becoming bitter.

Variations

While traditional red-eye gravy is sacred in Alabama, there are several ways to tweak this recipe to suit different tastes or ingredients you have on hand. Here are a few popular twists on the classic:

• The Cola Glaze: Substitute half of the coffee with Coca-Cola. The sugar in the soda caramelizes on the grill, creating a sweet and savory glaze that pairs perfectly with the salty ham.
• Creamy Red-Eye: While not strictly traditional, adding a splash of heavy cream at the very end creates a richer, opaque sauce that bridges the gap between red-eye and sawmill gravy.
• Bacon Substitute: If you cannot find country ham, thick-cut bacon or gammon steaks work as an excellent alternative. The cooking method remains exactly the same.
• The Spirited Version: Add a splash of bourbon to the skillet before adding the coffee for a woody, vanilla undertone that complements the smoke from the grill.
• Spicy Honey: Whisk a teaspoon of hot honey into the gravy right before serving for a modern sweet-heat profile.

Best pairings

Alabama Grilled Country Ham is rarely eaten in isolation; it is the centerpiece of a full Southern breakfast. Because the ham and gravy are intensely savory and salty, they need starchy, neutral sides to balance the plate.

• Buttermilk Biscuits: The absolute mandatory pairing. You need fluffy biscuits to soak up the thin, flavorful gravy.
• Stone-Ground Grits: A bowl of creamy, buttery grits provides a soft texture that contrasts with the chew of the ham. Cheese grits are also a fantastic option.
• Fried Eggs: Cook eggs sunny-side up directly on the Arteflame cooktop alongside the ham. The runny yolk mixes with the red-eye gravy to create a rich sauce on the plate.
• Fried Green Tomatoes: For a dinner variation, the acidity and crunch of fried green tomatoes cut through the richness of the pork.

Conclusion

Mastering Alabama Grilled Country Ham with Red-Eye Gravy on the Arteflame is a testament to the power of simple ingredients treated with respect. This dish brings together the smoky essence of outdoor cooking with the deep, historical flavors of the South. It creates a breakfast experience that is rugged, sophisticated, and incredibly satisfying.

Whether you are starting a slow Sunday morning or fueling up for a day of work, this recipe offers a connection to tradition that is best enjoyed with good company and plenty of hot biscuits. Fire up the grill, brew a strong pot of coffee, and enjoy the savory perfection of this timeless classic.