Country Ham And Red-Eye Gravy

Categories: Main dish, Breakfast, Ham, Artchokes
Yield: 4 servings

2 sl Cured country ham - 1/4"
-thick
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. This
recipe yields 4 servings.

Recipe Source: COOKING MONDAY TO FRIDAY with Michele Urvater From the
TV FOOD NETWORK - (Show # MF-6617 broadcast 01-23-1998)

Recipe by: Michele Urvater

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