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Country Ham and Redeye Gravy

2 1/4 Inch thick slices cured Country ham
1/2 c 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.

Reduce the liquid to almost a glaze and spoon over ham slices. Serve with something mild and traditional like boiled rice or grits.

Yield: 4 servings




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