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Country Ham With Red-Eye Gravy
From The Great American Meat Book, by Merle Ellis

Note: This is a traditional way of serving country ham in many parts of the South. It's usually served for breakfast with grits and hot biscuits. Water may be used in place of the coffee, but it won't have that unique flavor.


1/4-inch-thick center cut of country ham
4 tablespoons black coffee
1/2 teaspoon sugar


1. Trim off the skin from the slice of ham. Fry the ham quickly in an ungreased hot skillet for a couple of minutes on each side. Remove the ham from the pan and set aside.

2. To the hot fat remaining, add the black coffee and sugar. Stir to dissolve the sugar, cover, and simmer for a couple of minutes.

3. Pour the gravy over the ham slices and serve.

Yield: Serves 1 or 2

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