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Fried Ham And Red-eye Gravy

  • Yield: 4


  • Two 1-pound pieces salt-cured ham, cut into serving-size pieces
  • 2 tablespoons reserved drippings from frying ham
  • One-half cup water
  • One-half cup brewed strong, black coffee


  • In a large black-iron skillet, fry pieces of ham over medium heat until browned on both sides. Drain the ham on several layers of paper towels. In the skillet, reserve 2 tablespoons of the drippings and heat over medium-high heat. When the drippings begin to smoke, pour in the water and the coffee. Stir the mixture while it boils and thickens slightly. Remove from the heat and serve over the ham and split biscuits.