Country-Fried Ham With Redeye Gravy
- 4 slices country ham, each 1/4-inch thick (preferably with the bone)
- Milk
- 1/2 to 2/3 cup black coffee
- Bacon press (optional)
- Trim the skin off the ham, leaving as much of the fat as possible.
- Soak the ham in enough milk to cover for about 20 minutes.
- Drain and pat dry with paper towels.
- In a large heavy skillet over moderate heat, brown the ham on each side, using a bacon press to keep the ham from curling and to help it cook evenly.
- Remove the ham to a warm plate.
- To deglaze the skillet, add the black coffee and cook, scraping up the brown bits that cling to the bottom of the pan.
- Reduce the mixture over high heat for about 1 minute.
- Pour the redeye gravy over the ham and serve hot with fried eggs.
country ham, milk, black coffee, bacon
Taken from www.cookstr.com/recipes/country-fried-ham-with-redeye-gravy (may not work)