Country Ham with Red-Eye Gravy

This is a traditional recipe for pan fried country ham with red-eye gravy. You can find thin slices of country ham in most supermarkets. The ham is very salty and needs to be soaked before cooking. You can also use thin slices of baked country ham, skipping the soaking process.

Country ham slices
Vegetable oil for frying
1/4 cup brewed coffee
¼ cup water for gravy
extra hot water for soaking ham

1. Soak ham slices in hot water for 10 minutes to reduce saltiness. Rinse and drain.
2. Cut slits in edges of ham to prevent curling as ham cooks.
3. Add 2 – 3 Tablespoons of oil to skillet and heat.
4. Add ham in a single layer to the hot oil. Cook over medium heat, turning so that ham cooks and browns on both sides.
5. Repeat the process as needed until all of the ham is cooked, adding more oil if needed.
6. When all of the ham has been cooked and removed to a serving dish, drain off most of the oil, leaving approximately 1 Tablespoon in the pan.
7. Pour the coffee and water into the skillet and bring to a boil. Boil for a minute, scraping up the bits that have stuck to the bottom of the pan.
8. Pour over the ham and serve. (Red-eye gravy is not thickened.)