Country Ham with Red-Eye Gravy

Instructions

1. Prepare the ham
   If your country ham is very salty, place it in a large bowl and cover with cold water. Let soak for 30 minutes, then pat dry thoroughly with paper towels. This step is optional but recommended for particularly salty ham.
2. Cook the ham
   Heat a large cast iron skillet over medium heat. Add the oil and butter. When the butter has melted, add the ham slices and cook for 2-3 minutes per side until lightly browned and heated through. Remove the ham to a plate and cover loosely with foil to keep warm.
3. Deglaze the pan
   Leave about 2 tablespoons of the ham drippings in the skillet. Pour the hot coffee into the skillet, stirring vigorously to scrape up all the browned bits from the bottom of the pan. This is where all the flavor is!
4. Make the red-eye gravy
   Add the water, optional brown sugar, and black pepper to the skillet. Bring to a simmer and cook for 5-7 minutes, stirring occasionally, until the gravy is slightly reduced but still thin. Red-eye gravy is traditionally quite thin, not thick like other gravies.
5. Serve
   Return the ham to the skillet to rewarm for about 30 seconds. Serve the ham with the red-eye gravy spooned over top. Traditionally, this dish is served with biscuits for sopping up the gravy, and optionally with grits or rice on the side.