Grilled Country Ham & Red Eye Gravy (Tennessee Style) | Arteflame

Introduction

There is something deeply soul-stirring about the aroma of Tennessee Country Ham hitting a hot griddle. It is a scent that instantly transports me back to slow Sunday mornings in the South, where the air hangs heavy with the promise of a hearty meal. The edges of the ham crisp up into a beautiful, mahogany lace, while the salt-cured center stays tender and chewy. Paired with a dark, bitter-sweet Red Eye Gravy, this dish is not just breakfast; it is a history lesson on a plate. Whether served on a crisp morning or as a rustic dinner, it brings people together.

Why This Recipe is a Keeper

What makes this version truly special is the method. Cooking it on the Arteflame grill adds a layer of wood-fired smokiness you simply cannot get in a kitchen skillet. It balances the intense salinity of the cured pork with the robust bitterness of black coffee, creating a harmony of flavors that wakes up the palate. Plus, it is remarkably simple—few ingredients, big impact.

Kitchen Wisdom

• Manage the Salt: Country ham is intensely salty. If you are sensitive to sodium, soak the slices in water for 30 minutes before grilling to draw out some of the brine.
• Save the Fond: When making the gravy, those browned bits stuck to the griddle are pure gold. Scrape them up vigorously with the coffee; that is where all the deep, savory flavor lives.

Make It Your Own

If you want a richer gravy, swap the water for beef broth to add body. For a touch of fall flavor, try using maple syrup instead of brown sugar to balance the salt.

Ingredients

The Country Ham

• 2 to 4 slices of Tennessee Country Ham (center slices, approximately 1/4 to 1/2 inch thick)
• 1 tbsp Unsalted butter (for the griddle)

The Red Eye Gravy

• 1/2 cup Strong black coffee (brewed fresh)
• 1/2 cup Water (or beef broth for a richer taste)
• 1 tbsp Brown sugar (optional, to balance the salt)
• 1 tbsp Unsalted butter (cold, to finish the sauce)
• Fresh cracked black pepper (to taste)

Instructions

Step 1: Prepare the Arteflame Grill

1. Start by lighting your Arteflame grill. Place three paper napkins soaked in vegetable oil in the center of the grill, stack your wood over them, and light the napkins.
2. Allow the fire to burn down for about 20 minutes until you have a center of hot coals and the flat steel cooktop is evenly heated.
3. Scrape the cooktop clean and apply a thin layer of oil to season the surface before cooking.

Step 2: Grill the Country Ham

1. If your country ham slices are extremely salty, you may want to soak them in water for 30 minutes to an hour prior to grilling, then pat them completely dry.
2. Melt a tablespoon of butter on the flat cooktop surface (the plancha) near the center where the heat is medium-high.
3. Place the ham steaks onto the hot buttered surface. Sear them for about 4–5 minutes per side. You want a nice, golden-brown crust to form.
4. Move the ham closer to the center grill grate for the last minute if you want extra wood-fired smokiness, but be careful not to overcook it, as cured ham can become tough.
5. Remove the ham and set it aside on a warming rack or plate, leaving the rendered fat and browned bits (fond) on the cooktop.

Step 3: Prepare the Red Eye Gravy

1. Working quickly while the grill is hot, pour the black coffee directly onto the spot where you cooked the ham.
2. Use a spatula to scrape up the browned bits (the fond) from the cooktop surface; this is where the flavor lives.
3. Add the water (or broth) and the brown sugar to the bubbling coffee mixture.
4. Let the liquid simmer and reduce on the flat top for about 3–5 minutes until it thickens slightly and intensifies in flavor.
5. Stir in the final tablespoon of cold butter to give the gravy a glossy sheen, then remove from heat immediately.

Step 4: Serve

1. Place the grilled ham steaks onto plates.
2. Spoon the hot Red Eye Gravy generously over the ham and whatever side dishes you have prepared.
3. Serve immediately while piping hot.

Tips

Country ham is significantly saltier than standard deli ham because it is dry-cured with salt to preserve it. If you are new to this ingredient, tasting a small piece before cooking is crucial. If it is too intense, soaking the slices in water or even milk for an hour before grilling will draw out excess salt and mellow the flavor. When making the gravy on the Arteflame, ensure your flat top is clean of ash but rich in food residue (fond) from the ham; that residue creates the "red eye" appearance in the sauce. Also, use strong, black coffee—espresso works wonders here—because the bitterness of the coffee is necessary to cut through the rich, fatty saltiness of the pork. Finally, do not add salt to the gravy; the ham drippings provide more than enough sodium.

Variations

While traditional Red Eye Gravy is a simple mixture of ham drippings and coffee, there are several ways to tweak the recipe to suit your palate. Some cooks prefer a sweeter profile to contrast the salty meat, while others look for a spicy kick. Here are a few popular variations you can try on your grill:

• The Cola Twist: Substitute half of the coffee with Coca-Cola for a sweeter, caramel-like gravy.
• Spicy Kick: Add a pinch of cayenne pepper or red pepper flakes to the gravy while it simmers.
• Creamy Gravy: Whisk in a splash of heavy cream at the very end for a richer, non-traditional sauce.
• Whiskey Glaze: Add a shot of Tennessee whiskey along with the coffee for a woody, boozy depth.
• Maple Infusion: Swap the brown sugar for pure maple syrup for an autumnal flavor profile.

Best pairings

Grilled Tennessee Country Ham is a robust dish that requires sides capable of standing up to its intense flavor. You need neutral or creamy elements to balance the high salt content of the cured meat. In the South, this meal is rarely served in isolation. To create a complete, balanced plate, consider adding starches that can soak up that delicious, coffee-spiked gravy.

• Stone-Ground Grits: A mandatory pairing; the creamy texture balances the salty ham perfectly.
• Buttermilk Biscuits: Ideal for sopping up every drop of red eye gravy.
• Fried Eggs: The runny yolk mixes with the gravy to create a rich sauce.
• Fried Green Tomatoes: The tart acidity cuts through the richness of the pork.
• Sautéed Collard Greens: Adds an earthy bitterness that complements the smoky ham.

Conclusion

Mastering Grilled Tennessee Country Ham with Red Eye Gravy on the Arteflame connects you to a lineage of Southern culinary history. It is a dish that celebrates bold flavors and simple, honest ingredients. The smokiness imparted by the wood fire elevates the cured qualities of the ham, while the coffee gravy provides a complex finish that lingers on the palate. Whether you are cooking for a Sunday brunch or a special dinner, this recipe delivers a taste of the country that is both comforting and unforgettable. Fire up the grill, brew a strong pot of coffee, and enjoy one of the South's most treasured classics.