Red-Eye Gravy and Ham

Red-eye gravy and ham goes equally well with biscuits, grits, cornbread, or hash browns.

In a large skillet over medium heat, brown ham on both sides with the butter or bacon grease, about 2 minutes per side. Remove ham and set aside. Turn heat to medium-low and whisk flour into the remaining butter/grease left over in the skillet and brown into a roux, about 2 to 3 minutes, until flour begins to smell nutty. Slowly pour coffee into the pan, whisking constantly. Gravy will begin to thicken. Whisk in salt, black pepper, and sugar, adjusting to taste. If gravy becomes too thick, thin it out with a tablespoon of water at a time until desired thickness is achieved. Serve gravy with the ham slices and your favorite breakfast items.