Country Ham with Red-Eye Gravy

Ingredients

• 4 slices country ham, 1/4 inch thick, about 1 1/4 lb total
• 1 tablespoon unsalted butter
• 1 cup strong black coffee
• 1/4 cup water
• 1 teaspoon packed dark brown sugar
• 1/2 teaspoon black pepper

Before you cook

• Trim the tough outer rind from each ham slice, leaving a rim of fat.
• Cut two shallow slashes through the fat edge of each slice so they do not curl.
• Soak the slices in cold water for 10 minutes if your ham is very salty, then pat them dry.
• Brew the coffee strong and keep it hot.

Steps

1. Heat a large cast iron skillet over medium heat until a drop of water dances.
2. Add the butter and swirl it across the pan.
3. Lay in two ham slices and fry for 3 minutes until the edges brown and curl slightly.
4. Turn the slices and fry the second side for 2 minutes.
5. Move the cooked ham to a warm platter and repeat with the remaining slices.
6. Look at the skillet and leave the dark browned bits stuck to the bottom.
7. Pour the hot coffee into the skillet and stand back from the steam.
8. Add the water and brown sugar and scrape the pan hard with a wooden spoon.
9. Boil the gravy for 4 minutes until it reduces by about a third and turns deep reddish brown.
10. Stir in the black pepper and taste, adding no salt since the ham is salty enough.
11. Pour the red-eye gravy into a small pitcher.
12. Serve the ham with the gravy poured over grits or biscuits alongside.