Slow Cooker Red-Eye Gravy Ham Steaks Step-by-step instructions

Before you start

Before you begin, ensure you have a clean workspace and all your ingredients measured and ready. Slice the onion into uniform half-moons to ensure they cook at the same rate. If your ham steaks are very large, you might need to trim them to fit comfortably into your slow cooker insert.

Take the butter out to melt it, and have your coffee freshly brewed so it is hot when you combine it with the butter. Double-check that your slow cooker is clean and positioned on a stable, heat-resistant surface away from any edges.

Instructions

Layering the Ingredients

1. 1Layering the Slow Cooker
   Place the bone-in ham steaks in the bottom of the slow cooker insert, overlapping them slightly to fit. Distribute the sliced sweet onions evenly over the top of the ham steaks.
   Look for ensure the ham is arranged in a single layer or slightly overlapping to allow for even heat distribution during the cooking process
   Tip use a large oval slow cooker to ensure all steaks lay relatively flat for better heat contact

At this stage, the ham steaks are neatly layered at the bottom of the slow cooker with the onions spread evenly on top. The arrangement should be stable and ready for the liquid.

Check that the onions are distributed across the surface of the ham rather than clumped together in one spot, which ensures that all parts of the meat receive the aromatic benefit of the onions during the braising process.

Adding the Coffee Glaze

2. 2Adding Aromatics and Liquid
   Sprinkle the brown sugar over the onions and ham. Whisk the melted butter into the brewed coffee in a small pitcher, then pour the mixture over the ham and onion layers.
   Look for the liquid should partially cover the ham, allowing the coffee and sugar to infuse into the meat as it slow cooks
   Tip ensure the butter is fully incorporated into the hot coffee before pouring

The brown sugar is sprinkled evenly over the ham and onions, and the butter-coffee mixture is poured over the top. The liquid should settle around the ham, creating a shallow pool. Verify that the sugar is mostly covered by the liquid so it dissolves properly as the slow cooker warms up, rather than sitting on top as a dry clump, which would prevent it from creating the desired glaze.

Cooking and Resting

3. 3Cooking and Serving
   Cover and cook on low for 4 hours until the ham is tender and heated through to at least 145°F (63°C). Remove the ham, let it rest for 5 minutes, and serve with the pan gravy.
   Look for the ham should be tender and the sauce should have reduced slightly, forming a rich, dark gravy
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip check the internal temperature at the thickest part of the ham steak

The ham is cooked until tender and has reached a safe internal temperature of 145°F (63°C). The kitchen should smell savory and slightly sweet with notes of coffee. Before serving, ensure the ham has rested for 5 minutes. The gravy should be dark and aromatic. Check that the meat is pulling away slightly from the bone, which indicates it has reached the ideal texture for a slow-braised dish.

Common mistakes

A common mistake is overcrowding the slow cooker with too many layers, which prevents the heat from circulating and can result in uneven cooking. Ensure the steaks are spread out as much as possible. Another error is using too much sugar, which can lead to an overly sweet gravy that masks the savory notes of the ham and coffee.

Finally, avoid lifting the lid frequently during the cooking process, as this releases heat and moisture, significantly increasing the total time needed to reach the target temperature and potentially drying out the meat.

How to tell it’s done

The ham is done when it reaches an internal temperature of 145°F (63°C). At this stage, the meat should be very tender and easily pulled away from the bone if using bone-in cuts. The onions should be translucent and soft, having absorbed the coffee and sugar flavors.

If the ham is not yet tender, continue cooking on low for another 30 minutes, checking the temperature again. Always let the ham rest for at least 5 minutes before serving to allow the juices to redistribute for the best texture.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest