Fried Country Ham Steaks with Red-Eve Gravy

1. 1

   Place the ham steaks in a large baking pan, cover with water, and soak for 20 minutes at room temperature.

2. 2

   Drain the steaks; cut off the thick outer rind if there is one (but leave the fat for better protection and flavor); and pat dry.

3. 3

   Melt the lard or shortening in a large skillet over medium heat.

4. 4

   Add the ham steaks, then pour in l/3 cup water.

5. 5

   Crank the heat to medium high and bring the water to a boil.

6. 6

   Turn the ham steaks once or twice as the water boils away.

7. 7

   Once the water is gone, continue cooking the steaks, frying them in the residual fat, until browned in splotchy patches, turning once, about 2 minutes per side.

8. 8

   Transfer to a serving platter.

9. 9

   Pour the coffee and 3 tablespoons water into the skillet.

10. 10

    As the mixture comes to a boil, scrape up any browned bits on the bottom of the skillet.

11. 11

    Boil for 30 seconds, then pour into a small bowl.

12. 12

    Use this red-eye gravy as a dip for the ham, a sop for biscuits, or a drizzle for accompanying eggs, particularly those served sunny side up.

* Per serving · 4 servings · Values may vary.

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