Title: Ham and Red-Eye Gravy - Sl 10/88
Categories: Breakfast Southern
Yield: 4 Servings

2		(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.

From Shelby Green of West Virginia; in October 1988 "Southern Living" Typos by Jeff Pruett

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