Whole 30 Gluten Free Red-Eye Gravy

Total time15 min

Prep time5 min

Cook time10 min

This savory pan sauce starts right in the skillet after cooking ham, using those flavorful browned bits as its foundation. Strong black coffee gets whisked in to loosen the fond, creating a rich, dark base that's both tangy and deeply savory. A quick whisking technique brings the gravy to a glossy, spoonable consistency without any fuss, and a touch of salt, black pepper, and optional cayenne rounds out the seasoning with a little kick. It's a Southern classic built for spooning over ham, grits, or your favorite biscuits, and it comes together in just a few minutes on the stovetop. This one fits neatly into a Whole30 kitchen, so you can enjoy that same bold, coffee-forward flavor without stepping outside your reset.

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Ingredients

4 servings

1 tbsp ham drippings butter or unsalted butter
Cooks Ham Shank Portions - 10 Lb Kentucky Legend Ham Quarter Sliced - 2 Lb Signature Ham Hickory Smoked Butt Half - 10 Lb Smithfield Ham Quarter Boneless Sliced - 2 Lb Hormel Natural Choice Ham Applewood Quarter - 1 Lb
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Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
¾ cup strong brewed black coffee
¼ cup water
1 tsp cornstarch
Chef's tip
For thickening, use about 1 1/3 times as much tapioca flour, stirred into a spoonful of cold water first; take the pan off the heat soon after it thickens.
1 tbsp cold water
¼ tsp salt, or to taste
⅛ tsp black pepper
1 pinch cayenne pepper (optional)

Instructions

1
After cooking ham steaks or ham slices, leave the drippings in the skillet over medium heat. If you don't have drippings, melt 1 tbsp unsalted butter in a skillet over medium heat.
2
Pour in the coffee and water, scraping up any browned bits from the bottom of the skillet with a whisk until the fond is fully dissolved, about 1 minute.

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