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

Introduction

The scent of wood smoke mingling with savory, sizzling pork is enough to wake up the sleepiest house guests. This North Carolina Country Ham with Red-Eye Gravy isn't just breakfast; it’s a sensory ritual of salt, smoke, and Southern history. Cooking this on the Arteflame gives the ham a caramelized crust that a standard skillet simply can't replicate, creating a rustic, gourmet experience right in your backyard.

Why You'll Love This Recipe

The magic here lies in the balance. The intense salinity of the cured ham is perfectly offset by the robust bitterness of the coffee gravy. It’s a deceptively simple dish—just a few ingredients—but the high-heat sear of the plancha elevates the savory profile to new heights.

Tips for the Perfect Sear

• Watch the Heat: Country ham slices are thin. Sear them hard and fast on the center ring, then move them to the cooler outer edge immediately to prevent them from turning into shoe leather.
• Scrape the Goodness: The flavor of the gravy lives in the fond—the browned bits stuck to the griddle. When you pour the coffee, scrape vigorously to release that flavor gold.

Simple Swaps

If the coffee flavor is too bold for your crowd, try swapping the water for Coca-Cola. The soda creates a sticky, sweet glaze that pairs beautifully with the salty pork, offering a sweeter twist on the classic Appalachian staple.

Ingredients

• 2 large slices of Center-Cut Country Ham (approx. 1/4 inch thick)
• 1/2 cup strong brewed black coffee
• 1/2 cup water
• 1 tablespoon unsalted butter
• 1 teaspoon brown sugar (optional, to balance saltiness)
• Freshly cracked black pepper (to taste)

Instructions

Step 1: Prepare the Arteflame Grill

1. Start by building a fire in the center of your Arteflame grill. You want to establish a mature coal bed to ensure even heat distribution across the cooktop.
2. Allow the griddle to heat up. You are looking for a medium-high heat zone for the ham, usually found just outside the center ring.
3. Lightly oil the cooktop surface with a high-smoke point oil (like grapeseed or canola) to season it before cooking.

Step 2: Sear the Country Ham

1. Place the country ham slices directly onto the hot surface of the Arteflame cooktop.
2. Sear the ham for approximately 3 to 4 minutes on the first side. You want to see a rich, golden-brown crust forming. The fat edges should begin to render and crisp up.
3. Flip the ham and cook for another 2 to 3 minutes on the other side. Be careful not to overcook, as country ham can become tough if left on the heat too long.
4. Once seared, move the ham to the outer, cooler edge of the cooktop to keep warm while you prepare the gravy.

Step 3: Make the Red-Eye Gravy

1. Identify the spot on the cooktop where you seared the ham; there should be browned bits (fond) and rendered fat remaining.
2. Add the tablespoon of butter to this spot and let it melt.
3. Slowly pour the black coffee and water directly over the melted butter and ham drippings. Be prepared for it to steam and bubble vigorously.
4. Using a spatula, scrape up the browned bits from the griddle surface, mixing them into the liquid. This is the soul of the gravy.
5. Stir in the brown sugar if you are using it. Let the liquid simmer and reduce slightly for about 2 to 3 minutes until the flavors meld.

Step 4: Assemble and Serve

1. Remove the ham slices from the outer edge of the grill and plate them immediately.
2. Spoon the hot red-eye gravy generously over the ham.
3. Serve immediately while piping hot for the best texture and flavor experience.

Tips

Working with country ham requires understanding its unique profile. The most critical factor is the salt content. Authentic country ham is dry-cured with salt, making it significantly saltier than standard city ham. If you find the saltiness overwhelming, you can soak the ham slices in water or milk for 30 minutes to an hour before grilling; just be sure to pat them completely dry before they hit the hot griddle to ensure a good sear. This step is optional but helpful for those new to this potent meat.

Regarding the gravy, the strength of your coffee matters. A weak brew will result in a watery sauce that lacks the character to stand up to the meat. Use a strong roast, like an espresso blend or a dark French roast. Additionally, because you are cooking on a flat cooktop, use a spatula to create a "dam" with onions or other ingredients if you are cooking a larger meal, or simply pour slowly to control the liquid spread as it reduces. Don't add salt to the gravy; the ham drippings provide more than enough.

Variations

While the traditional recipe calls for coffee and water, culinary creativity allows for several delicious variations that still respect the dish's roots. You can easily tweak the liquid base to change the flavor profile from bitter-savory to sweet-savory. The beauty of the Arteflame is that you can try different variations simultaneously on different sections of the cooktop. Here are a few ways to mix up your red-eye gravy game:

• The Coca-Cola Twist: Replace the water with cola. The sweetness of the soda creates a sticky glaze that pairs beautifully with the salty pork.
• Southern Comfort: Add a splash of bourbon to the coffee mixture for a woody, vanilla undertaking that enhances the smoke flavor.
• The Maple Version: Stir in a tablespoon of maple syrup instead of brown sugar for a classic breakfast sweetness.
• Spicy Kick: Add a pinch of cayenne pepper or red pepper flakes to the gravy while it simmers for a subtle heat.
• Creamy Gravy: For a non-traditional take, whisk in a splash of heavy cream at the very end for a richer, lighter-colored sauce.

Best pairings

North Carolina country ham and red-eye gravy are rarely eaten in isolation; they are the centerpiece of a full Southern breakfast plate. To truly enjoy this dish, you need sides that can absorb the gravy and balance the intense salinity of the meat. Starch is your best friend here. The texture of the sides should ideally be soft to contrast with the chew of the cured ham.

The absolute classic pairing is stone-ground grits. Prepare them with plenty of butter and perhaps some sharp cheddar cheese; the creamy grits are the perfect vessel for the thin, flavorful gravy. Homemade buttermilk biscuits are another non-negotiable addition, perfect for sopping up any sauce left on the plate. For eggs, go with sunny-side up or over-easy; the runny yolk mixes with the red-eye gravy to create a rich, savory sauce of its own. Finally, fried green tomatoes or grilled asparagus can add a fresh, acidic crunch to cut through the richness of the meal.

Conclusion

Grilling North Carolina country ham on the Arteflame transforms a rustic farmhouse staple into a culinary centerpiece. The process of searing the cured meat over wood fire releases complex flavors that a stovetop pan simply cannot achieve. The red-eye gravy, with its bold coffee notes and savory depth, ties everything together, offering a taste of history in every bite. It is a dish that demands high-quality ingredients and a little bit of patience, but the reward is a breakfast that is rich in flavor and tradition.

Whether you are a grilling enthusiast looking to expand your morning repertoire, this recipe is a must-try. It showcases the versatility of the Arteflame grill, proving it is just as capable of handling delicate sauces and breakfast meats as it is big steaks. Gather your friends, brew a strong pot of coffee, and fire up the grill—breakfast is served.