Country-Fried Ham With Redeye Gravy

1. 1

   Trim the skin off the ham, leaving as much of the fat as possible.

2. 2

   Soak the ham in enough milk to cover for about 20 minutes.

3. 3

   Drain and pat dry with paper towels.

4. 4

   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.

5. 5

   Remove the ham to a warm plate.

6. 6

   To deglaze the skillet, add the black coffee and cook, scraping up the brown bits that cling to the bottom of the pan.

7. 7

   Reduce the mixture over high heat for about 1 minute.

8. 8

   Pour the redeye gravy over the ham and serve hot with fried eggs.

* Per serving · 4 servings · Values may vary.

No additional tips available.