A traditional southern gravy made by combining the drippings from fried ham (purists insist on country-cured ham only) with water and hot coffeethe latter being optional. The mixture is cooked until slightly reduced. It's served with the ham and spooned atop biscuits, cornbread, and the like.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.