Ham And Red-Eye Gravy

1. 1

   Put the ham in a shallow container; pour milk over ham.

2. 2

   Cover and refrigerate 8 hours.

3. 3

   Remove ham from milk.

4. 4

   Cut slashes in fat to keep from curling.

5. 5

   Cook 1 slice of ham in 1 tablespoon oil in a heavy (cast-iron, preferably) skillet over low heat until light brown, turning once.

6. 6

   Remove from skillet and keep warm.

7. 7

   Drain off pan drippings and reserve for gravy.

8. 8

   Repeat procedure with remaining oil and ham.

9. 9

   Add reserved pan drippings, coffee, and pepper to skillet; bring to a boil and stir constantly.

10. 10

    Lower heat and simmer 3 minutes.

11. 11

    Serve gravy with ham and hot biscuits.

* Per serving · 4 servings · Values may vary.

No additional tips available.