Ham And Red-Eye Gravy

1. 1

   Soak ham in cold water in the refrigerator 6 hours or overnight (if country ham is not available, use a commercially cured ham that is not fully cooked, if possible and don't soak). Drain; pat dry.

2. 2

   Remove any rind or excess fat.

3. 3

   Cut edges at 1-inch intervals about 1/8-inch deep.

4. 4

   Cut into 6 pieces.

5. 5

   Brush a 12-inch skillet with bacon drippings or cooking oil.

6. 6

   Heat over medium heat.

7. 7

   Add meat; fry about 12 to 15 minutes per side or until crispy, reducing heat to medium-low, if necessary, to keep the meat from burning.

* Per serving · 4 servings · Values may vary.

No additional tips available.