North Carolina Grilled Country Ham with Red-Eye Gravy

Introduction

There’s nothing more Southern than thick-cut country ham and red-eye gravy, and nothing brings out the bold, smoky flavor quite like cooking it on your Arteflame Grill. With its blazing 1,000°F center grill grate and even-heat cooktop, this grill transforms classic country cooking into a steakhouse-inspired masterpiece. This recipe celebrates that seared crust and juicy interior made famous by reverse searing and finishes strong with a deep, savory red-eye gravy—all done entirely on the Arteflame Grill. Whether you're from North Carolina or just dreaming of Carolina flavors, this recipe captures the essence of Southern cooking, elevated by unbeatable grilling technique.

Ingredients

• 4 slices of thick-cut North Carolina-style country ham (3/4 inch thick)
• 2 tablespoons unsalted butter (plus more for griddle cooking)
• 1/2 cup strong black coffee
• 1/4 cup chicken broth (optional for mellowing)
• 1 tablespoon brown sugar (optional, adds depth to gravy)
• Cracked black pepper to taste
• Optional garnish: chopped parsley or scallions

Instructions

Step 1: Fire Up the Arteflame Grill

1. Place 3 paper napkins in the Arteflame grill bowl and pour vegetable oil over them.
2. Stack small pieces of dry, seasoned firewood over the napkins.
3. Light the paper and let the fire build; in about 20 minutes, your Arteflame grill will be perfectly hot and ready to cook.

Step 2: Sear the Country Ham

1. Place the thick-cut country ham slices directly on the center grill grate, searing them at 1,000°F for 30–60 seconds per side. This locks in flavor and gives the edges a perfect caramelized char.
2. Move the seared ham slices to the flat griddle section near the inner edge to finish cooking slowly using the reverse sear method.
3. Heat to an internal temperature of 140°F for serving (remove from grill at 125°F, as they will continue cooking).

Step 3: Make the Red-Eye Gravy

1. On the flat top near the center for higher heat, melt 2 tablespoons of butter.
2. Add 1/2 cup of coffee and, if desired, 1/4 cup chicken broth and 1 tablespoon brown sugar.
3. Let the mixture bubble and reduce slightly, stirring occasionally. Scrape up any fond (browned bits) from the cooktop with your spatula for added flavor.
4. Add cracked black pepper to taste.

Step 4: Serve and Finish

1. Plate the grilled ham and spoon red-eye gravy over the top.
2. Garnish with chopped parsley or scallions, and serve immediately.

Tips

• Always use a meat thermometer for perfect doneness. Remove ham at 125°F and let rest to reach 140°F.
• Use butter instead of oil for better flavor and a rich sear.
• Cook some eggs or biscuits on the cooler outer edge of the flat top to round out a complete meal.
• Make sure the ham slices are dry before searing for better caramelization.
• Try adding country-style greens on the flat cooktop as a side dish while the ham finishes cooking.

Variations

1. Maple-Glazed Ham: Brush the ham with maple syrup on the griddle for a sweet-savory pairing with the coffee gravy.
2. Spicy Mustard Glaze: Add Dijon or Carolina gold mustard to the gravy with a pinch of cayenne for a tangy, spicy contrast.
3. Charred Pineapple Ham: Grill pineapple rings on the griddle with your ham and serve them layered for tropical Carolina flair.
4. Applewood-Smoked Ham: Use applewood chunks in your firewood stack for a subtly sweet smoke essence infused into the ham.
5. Honey Bourbon Gravy: Add a splash of bourbon and honey to your red-eye gravy to balance smoky, sweet, and bold.

Best Pairings

• Grilled buttermilk biscuits on the outer griddle zone
• Cast-iron griddled eggs and red skin hash
• Grilled collard greens with smoked bacon
• Carolina-style slaw with vinegar dressing
• Sweet iced tea or a hoppy IPA

Conclusion

This North Carolina Grilled Country Ham with Red-Eye Gravy is a delicious celebration of Southern tradition enhanced by the precision and flavor of your Arteflame grill. Using the reverse sear method and the varied heat zones, you’ll achieve juicy, perfectly cooked meat every time—right alongside the savory, soul-hugging red-eye gravy.