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Ham and Red-Eye Gravy

2 ea (1/2-inch thick) ham steaks (about 1 pound each)
1 1/2 c Milk
2 tb Vegetable oil; divided
1 c Strong black coffee
1/4 ts Pepper
Hot biscuits

Place ham in a large shallow container; pour milk over ham. Cover and refrigerate 8 hours. Remove ham from milk. Cut slashes in fat to keep ham from curling.

Cook 1 slice of ham in 1 tablespoon oil in a heavy skillet over low heat until light brown; turning once. Remove from skillet, and keep warm. Drain off pan drippings, reserving for gravy. Repeat procedure with remaining oil and ham.

Add pan drippings, coffee, and pepper to skillet; bring to a boil, stirring constantly. Reduce heat, and simmer 3 minutes. Serve gravy with ham and hot biscuits. Yield: 4 servings.

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