Chicken-Fried Ham Steak with Red-Eye Gravy

Chicken-Fried Ham Steak with Red-Eye Gravy

David Venable

Prep Time: 1 hour

Serves: 2

Country-Style Red-Eye Gravy Ingredients:

  • 3/4 cup chicken or ham broth
  • 1/2 cup strong coffee
  • 1/2 cup whole milk
  • 2 Tbsp buttermilk
  • 3 Tbsp butter
  • 3 Tbsp flour
  • 2 tsp maple syrup
  • 1-1/2–2 tsp hot sauce
  • 1/2 tsp kosher salt
  • 1/2 tsp course ground black pepper

Preparation:

To make the red-eye gravy, mix broth, coffee, milk, and buttermilk together. Melt the butter in a small skillet over medium heat. Sprinkle flour over butter in batches while whisking to ensure there are no lumps and the roux is smooth. Be sure to scrape the corners of the pan in case there is some caking. Cook for another minute or two, but do not allow the roux to color. Slowly pour coffee, milk, and buttermilk mixture into roux while whisking, again to limit any kind of lumps in the gravy. Once incorporated and smooth, continue to cook until the mixture has thickened and it coats the back of a spoon. Add the remaining ingredients and taste. If the gravy is too thick, add more milk until it reaches your desired consistency. Adjust salt and pepper (or hot sauce) to your liking. Reserve.

To make the pepper relish, place peppers and onions in a heat-proof bowl. Pour boiling water over them. Place remaining ingredients in a non-reactive pot and heat until sugar is melted. Drain water from vegetables, add to liquid, give it a stir, and allow it to boil until onions are translucent. Stir occasionally and allow to cool. Reserve.

To make the fried ham steaks, mix the dry ingredients and place in an appropriately sized pan that will fit the ham steaks. Whisk the wet ingredients together and place in another pan. Heat oil in a 12" cast iron pan to 375℉ for shallow frying.

Coat the first ham steak evenly with flour mix on each side; shake off any excess. Place in egg mixture and have both sides completely coated. Go back to the flour mix and coat again and shake lightly. Repeat with the other steak.

Place into hot oil and fry evenly for approximately 3 minutes on each side or until the internal temperature reaches 165℉–175℉. Season with kosher salt and drain on a paper towel or rack.

Place chicken-fried ham on a plate and ladle about 3–4 oz (more if desired) over half. Neatly spoon about 1/4 cup pepper relish on other half of steak and garnish with 1 Tbsp of chives.

Cook's Notes

Chef's Note: Use any remaining pepper relish on burgers, hot dogs, and grilled fish.

Print Recipe

Pepper Relish Ingredients:

  • 2 medium red peppers, medium diced
  • 1 medium yellow pepper, medium diced
  • 1/2 Spanish onion, medium diced
  • 2 qts boiling water
  • 1/4 cup of brown sugar
  • 3/4 cup apple cider vinegar
  • 1/4 cup water
  • 1 Tbsp bourbon
  • 6 whole cloves

Chicken-Fried Ham Steak Dry Ingredients:

  • 1 cup flour
  • 1/4 cup corn starch
  • 1 Tbsp baking powder
  • 2 tsp espresso
  • 2 tsp paprika
  • 1/4 tsp course ground black pepper

Chicken-Fried Ham Steak Wet Ingredients:

  • 1 cup whole milk
  • 1/2 cup buttermilk
  • 2 eggs

Chicken-Fried Ham Steak Ingredients:

  • 2 8-oz ham steaks
  • 2 Tbsp minced chives or thinly sliced scallions
  • Kosher salt for seasoning