Entree: United States – National Capital Region – Virginia Ham with Red-Eye Gravy

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 30 min

Cook 40 min

Total 1 hr 10 min

Ingredients

- 3–4 lb (1.4–1.8 kg) bone-in Virginia ham, salt-cured and aged, partially or fully cooked; sliced 1/2 in (1.3 cm) thick (usable weight approx. as listed)
- 2 tbsp (30 ml) unsalted butter
- 2 tbsp (30 ml) neutral oil (vegetable or canola)
- Salt and freshly ground black pepper, to taste

Red-Eye Gravy:
- 1 cup (240 ml) strong brewed dark coffee, hot
- 1 tbsp (15 ml) light brown sugar (optional, balances bitterness)
- 1/4 cup (60 ml) pan drippings reserved from ham (or 2 tbsp / 30 ml drippings + 2 tbsp / 30 ml butter)
- 1 tbsp (15 ml) unsalted butter
- Freshly ground black pepper, to taste

Cheddar Grits:
- 1 1/2 cups (255 g) stone-ground or regular grits
- 6 cups (1.4 L) water (or 4 cups water + 2 cups milk for creamier grits)
- 1 tsp (6 g) kosher salt
- 3 tbsp (45 g) unsalted butter
- 1 cup (100 g) sharp cheddar cheese, shredded
- 1/4 tsp (1 g) freshly ground black pepper

Braised Collard Greens:
- 1 large bunch collard greens, stems removed and leaves sliced crosswise, approx. 1 lb (450 g)
- 4 slices thick-cut bacon, chopped, approx. 4 oz (115 g)
- 1 medium yellow onion, finely chopped — 1/2 cup (80 g)
- 2 cloves garlic, minced — 2 tsp (6 g)
- 1 cup (240 ml) low-sodium chicken stock (or water)
- 1 tbsp (15 ml) apple cider vinegar
- 1/2 tsp (2.5 g) red pepper flakes (optional)
- Salt and black pepper, to taste

Instructions

Short Description:
Salt-cured, aged Virginia ham sliced and pan-seared, served with a classic Southern red-eye gravy made with strong coffee, plus creamy cheddar grits and braised collard greens to make a complete main-course meal.

Regional Notes:
This National Capital Region version highlights an authentic Virginia salt-cured, aged ham and uses coffee in the red-eye gravy—a Southern tradition that became popular in Washington, D.C. The recipe focuses on pan-rendered ham drippings and strong brewed coffee rather than water or stock, which gives the gravy its characteristic bitter-sweet punch distinct from other regional ham sauces.

1. Preheat the oven to 325°F (160°C). If the ham is large and not pre-sliced, slice it into 1/2-inch (1.3 cm) thick slices across the grain so slices will serve easily; reserve any bone or trimmings for flavoring greens if you like.
2. Start the grits: in a medium saucepan bring the 6 cups (1.4 L) water (or water/milk mix) and 1 tsp (6 g) salt to a boil. Slowly whisk in 1 1/2 cups (255 g) grits, reduce heat to low, cover and simmer, stirring occasionally, until thick and tender—about 20–30 minutes for stone-ground, 5–10 minutes for quick grits. Stir in 3 tbsp (45 g) butter and 1 cup (100 g) shredded cheddar; keep warm on low, stirring occasionally. Adjust salt/pepper to taste.
3. While grits cook, braise the collards: in a large heavy skillet or Dutch oven over medium heat cook 4 oz (115 g) chopped bacon until crisp, 6–8 minutes. Remove most of the rendered fat, leaving about 1–2 tbsp (15–30 ml) in the pan. Add 1/2 cup (80 g) chopped onion and sauté until translucent, 4–5 minutes; add 2 tsp (6 g) minced garlic and cook 30 seconds.
4. Add the sliced collard greens (about 1 lb / 450 g) to the pot, toss with the onion and bacon, then pour in 1 cup (240 ml) chicken stock, 1 tbsp (15 ml) apple cider vinegar, and 1/2 tsp (2.5 g) red pepper flakes if using. Bring to a simmer, cover, and braise gently until tender, 20–30 minutes. Season with salt and pepper to taste; hold warm.
5. Cook the ham: heat a large cast-iron skillet or heavy frying pan over medium-high heat and add 2 tbsp (30 ml) neutral oil and 2 tbsp (30 ml) unsalted butter. Working in batches if needed, add the 1/2-inch (1.3 cm) ham slices in a single layer (do not overcrowd). Sear until browned and edges caramelize, about 2–3 minutes per side. Transfer seared slices to a rimmed baking sheet and keep warm in the preheated oven for 10–15 minutes to heat through (internal temperature ~140°F / 60°C for pre-cooked ham).
6. After searing all slices, pour off and reserve about 1/4 cup (60 ml) of the pan drippings into a heatproof measuring cup; leave any fond in the skillet. Return the skillet to medium heat for the gravy.
7. Make the red-eye gravy: to the hot skillet add the reserved pan drippings (or 2 tbsp drippings + 2 tbsp butter if short), scrape up browned bits, then stir in 1 cup (240 ml) hot strong brewed coffee and 1 tbsp (15 ml) light brown sugar if using. Bring to a simmer and reduce gently for 4–6 minutes until slightly thickened and glossy. Whisk in 1 tbsp (15 ml) unsalted butter and taste; season with freshly ground black pepper (the gravy is typically salty from the ham, so add salt sparingly).
8. To serve: spoon a generous portion of cheddar grits onto each plate, add a mound of braised collards, and arrange 2–3 slices of Virginia ham per person (about 6–8 oz / 170–225 g ham per serving). Ladle red-eye gravy over the ham and a little onto the grits. Garnish with a grind of black pepper.
9. Leftover tips: cool and refrigerate ham slices within 2 hours. Reheat gently in a skillet and refresh gravy with a splash of coffee and butter. Grits and greens keep 3–4 days refrigerated.