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Country Ham Jam (with redeye gravy & Vidalia Onions)

Total Time1 hr


  • 1 pound country ham
  • 2 tbsp butter
  • 2 extra large Vidalia onions (or other sweet onion) sliced into thin half rings
  • 3/4 cup brown sugar
  • 1/3 cup strong brewed coffee
  • 4 tbsp water


  • Cook the country ham in a hot skillet on each side until done. Remove from skillet and set aside to cool. Chop into bits.
  • Add the coffee & water to the pan that the country ham cooked in to make the redeye gravy. Scrape up the browned bits from the bottom of the pan. Bring to a boil, then turn off the heat. Pour into a heatproof bowl or measuring cup.
  • Add the butter to the pan. Once melted, add the sliced Vidalia onions. Cook on low heat until browned & caramelized, about 20-30 minutes. Season with salt & pepper.
  • Sprinkle the caramelized onions with the brown sugar & country ham bits; stir. Mix in the redeye gravy. Cook on medium/low until thick and jam like, about 20 minutes.
  • Remove from heat & season to taste with salt, if needed.
  • Use immediately or refrigerate for 7 days.