Southern Staple: Red-Eye Gravy
- 1 pound ham (country ham is best)
- 1/3 cup oil
- 1/2 cup water
- 1 1/4 cup black coffee
- 1/2 teaspoon salt
Heat oil over medium-high heat in a cast iron skillet. Fry ham on both sides until browned. Remove ham and set aside.
Stir coffee and salt into the leftover hot oil. Return to a boil over medium heat, stirring to get any bits of ham that may be stuck to the pan.
Cook until the mixture has reduced by about a third. Remove from heat and pour the gravy over the ham or into a separate pitcher.
Serve gravy with the ham, biscuits, eggs, or grits.