Return the ham to the gravy and simmer until very hot. Stir 1/2 cup brewed strong coffee into the pan and cook, uncovered, for 10 minutes, or until the gravy is reduced by half. Stir in 2 ounces thinly sliced ham, and cook for several minutes, or until crisp. Melt 1 tablespoon unsalted butter in a small pan over medium heat. Smithfield Ham with Red-Eye Gravy Variation Step 8.Slice the ham very thin, like prosciutto, using a very sharp knife and cutting against the grain. This special ham, made from the Luter's genuine Smithfield ham and seasoned with a secret family recipe, was developed by Charles Henry Gray.

Again, do not open the oven door or you will let out the heat. Turn off the oven and let the ham remain in the oven for 8 hours or overnight. When the oven reaches 500☏, bake the ham for 10 minutes. Do not open the oven door or you will let out the heat. Turn off the oven and leave the ham inside for 3 hours. Once the oven temperature reaches 500☏, bake the ham for 15 minutes. Before you finally close up the seal, pour in 5 cups of water. Begin sealing the top to the bottom by crimping the two layers of foil together. Now put a layer of foil on top of the ham. Line a roasting pan with heavy-duty aluminum foil, leaving plenty of extra foil to seal up the ham with a second top layer of foil. Generously coat the ham with the rub, making sure some gets into the scored cuts and using up all the rub. Rub the ham all over with the Dijon mustard, making sure to get into the scored cuts. Make the rub: Combine the brown sugar, salt, cinnamon, dry mustard, pepper, and cloves in a bowl. Score the ham about 1/2-inch deep with a sharp knife, making diamond patterns along the surface set aside. The best way to serve Smithfield ham is with eggs and fresh biscuits. The ham needs to soak for three days and the water changed every twelve hours, at least. Once it is scrubbed, place the ham in a pot large enough that it can be covered with plenty of water. Don’t let the mold (a result of aging) worry you. Place it in a sink or a very large pot of water and scrub it with steel wool to remove the outside mold and grime. When you are ready to prepare the ham, remove it from the bag. Otherwise, you have to refrigerate the ham while soaking it, and unless you have a walk-in refrigerator, it is nearly impossible. That means it has to be below 40☏ all day and night. The instructions are odd, even counterintuitive, but this is the way it is done! Smithfield ham is easiest to prepare when it’s cold enough to leave the ham outside.

(You can buy Smithfield ham online at Order the uncooked bone-in version.) It requires some serious effort to prepare a proper Smithfield ham, but it is very worth it. It is aged for twenty-four months and offers a unique taste. To be called a Smithfield ham, the ham must be cured and processed in Smithfield, Virginia. Smithfield ham is the American answer to prosciutto.

Smithfield brown sugar ham