Pan-fried ham with redeye gravy from The Big Jones Cookbook: Recipes for Savoring the Heritage of Regional Southern Cooking (page 120) by Paul Fehribach

  • celery
  • chicken stock
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  • EYB Comments

    Can substitute lard or leftover pan drippings for bacon grease, and pork stock or ham stock for chicken stock.

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  • Eat Your Books

    Can substitute lard or leftover pan drippings for bacon grease, and pork stock or ham stock for chicken stock.

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