Country Ham with Redeye Gravy

Here's a great way to start the day. Couple this with eggs for a substantial way to start the day. Ham and eggs - what more can anyone ask for?

• 3 tablespoons vegetable oil
• 1 large country ham slice, about 1/2" thick
• 1/8 teaspoon salt
• 1/2 cup strong brewed coffee

METHOD

Heat skillet until very hot. Pour in oil, then ham. (Oil is necessary for making gravy, as cured ham produces little fat.) Lower heat to medium and cook for 2 minutes per side. Remove from pan; keep warm. Raise heat and add coffee to hot drippings. Boil for about 2 minutes. Pour over ham. Serve with biscuits.

*Note: because it is cured, ham will overcook quickly and become too dry. Therefore, no more than two minutes per side is recommended for country ham. Truth is, you could eat it without cooking and probably not have any side effects because the curing process chemically cooks the ham. Cooking is recommended though to insure that heat will kill any trichinosis that may be present.

If redeye gravy is too scary for you, try this old southern favorite: old fashioned sawmill gravy, a milk gravy.

Serves: 2

recipe from www.inmamaskitchen.com

Contributor: Cliff Lowe

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