Country Ham and Redeye Gravy
- 2 1/4 inch thick slices cured country ham
- 1/2 cup brewed coffee
Slowly fry ham slices on both sides, in a cast iron skillet until lightly browned on each side. Transfer the slices to a heated plate.
Add coffee to the skillet and, over high heat, boil it down, scraping the deglazings on the
the bottom of the skillet with a wooden spoon.
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