Ham and Red-Eye Gravy

READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Put the ham in a shallow container; pour milk over ham.
  • Cover and refrigerate 8 hours.
  • Remove ham from milk.
  • Cut slashes in fat to keep from curling.
  • Cook 1 slice of ham in 1 tablespoon oil in a heavy (cast-iron, preferably) skillet over low heat until light brown, turning once.
  • Remove from skillet and keep warm.
  • Drain off pan drippings and reserve for gravy.
  • Repeat procedure with remaining oil and ham.
  • Add reserved pan drippings, coffee, and pepper to skillet; bring to a boil and stir constantly.
  • Lower heat and simmer 3 minutes.
  • Serve gravy with ham and hot biscuits.
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