Introduction

This Grilled Tennessee Country Ham with Red-Eye Gravy is a timeless Southern favorite that gets a flavorful upgrade using the high-heat power and versatility of the Arteflame grill. The center grate delivers a steakhouse-quality sear at over 1,000°F, locking in juices before reverse searing on the flat cooktop. Red-eye gravy made directly on the Arteflame adds that signature bold and savory finish true to Tennessee tradition.

Ingredients

• 4 thick slices salt-cured country ham
• 2 tablespoons butter, divided
• 1/2 cup strong black coffee
• 2 tablespoons country ham drippings or butter
• 1 tablespoon brown sugar (optional for sweetness)
• Freshly ground black pepper, to taste
• Chopped parsley for garnish (optional)

Instructions

Step 1: Fire up the Arteflame grill

1. Place three paper napkins on the coal area of the Arteflame grill.
2. Pour a small amount of vegetable oil on each napkin.
3. Stack dry firewood over the napkins.
4. Light the napkins and let the fire build up and stabilize, about 20 minutes.

Step 2: Prep the country ham

1. Let the ham slices come to room temperature for even cooking.
2. Pat dry with paper towels to maximize the sear.

Step 3: Sear the ham slices

1. Place each ham slice directly onto the center grill grate over high heat (1,000+°F).
2. Sear each side for about 1 minute, just enough to brown and lock in juices.

Step 4: Reverse sear to finish cooking

1. Move ham slices to the flat cooktop near the center for medium-high heat.
2. Cook each ham slice for an additional 4-5 minutes, flipping halfway through, until internal temperature is 15°F below final target temperature (typically finish at 145°F, so remove at 130°F).

Step 5: Make the red-eye gravy on the flat top

1. In a small area of the flat cooktop, melt 1 tablespoon butter with ham drippings or additional butter.
2. Carefully pour in the black coffee and stir with a spatula to deglaze the surface and emulsify.
3. Add brown sugar if using, and mix until slightly thickened, about 2-3 minutes.

Step 6: Serve and garnish

1. Place the grilled ham slices on plates.
2. Spoon over the hot red-eye gravy.
3. Garnish with fresh chopped parsley if desired.

Tips

• Use thicker slices of ham (at least 1/2 inch) to avoid drying out during grilling.
• Always remove your ham from the grill 15°F below your target temperature—it continues cooking while resting.
• For bolder gravy, use double-strength coffee.
• Add a touch of cayenne to the gravy if you like a little heat.
• Clean-up is minimal with the Arteflame—just scrape the cooktop after cooling.

Variations

1. Maple-Glazed Ham: Brush slices with maple syrup before searing for a sweet, caramelized crust.
2. Spicy Southern Ham: Add crushed red pepper and a splash of hot sauce to the red-eye gravy.
3. Bourbon Coffee Ham: Replace half the coffee in the gravy with Tennessee bourbon for deep, smoky flavor.
4. Smoked Paprika Rubbed Ham: Rub ham with a mix of smoked paprika and brown sugar before grilling.
5. Honey Butter Ham: Finish the ham with a drizzle of melted honey butter while resting.

Conclusion

With the Arteflame grill, you can elevate classic Tennessee country ham into a grilled masterpiece, perfect for breakfast, brunch, or a bold dinner. The sear from the center grate locks in flavor while the flat cooktop gravy brings it all together. Once you've tried this recipe, it'll be a repeat favorite all year long.

Best pairings

• Buttermilk biscuits grilled on the flat cooktop
• Sunny side up eggs cooked in butter near the edge of the cooktop
• Grilled peach halves with a cinnamon-sugar sprinkle
• Skillet-style hash browns made directly on the griddle
• Sweet iced tea with lemon or Tennessee whiskey cocktail