Country Ham and Red Eye Gravy ... OH MY! This is good stuff! (B&B pgs 34-35)

Oh my GOODNESS. I cannot tell you how many people I meet who have never had Red Eye Gravy. I can report that not a single person I have ever prepared this for has not liked it. It is unusual for sure, but it is absolutely DELICIOUS when served over biscuits or a grits-based dish that I will share below as a serving suggestion.

Ingredients

Bone In Sliced Country Ham
Cold Regular Brewed Coffee - 1/2 c (I like to use day old coffee)
Water - 1/2 c
Butter - 1 tbl
Beef Bouillon - 1 tbl

Directions

Cut the fatty edges of your country ham with a knife or kitchen scissors
at about 2" intervals. This prevents the country ham from curling up
when cooking.

Place a couple pieces of the country ham in your skillet and turn your
stove on to medium (medium-low works best for me if I am on a gas
range).  Allow the country ham to cook until it begins to caramelize
before turning. Your ham is already “cooked” so we are just trying to
add a little crunch and warmth to each side.

Working in batches, finish cooking all of your country ham, removing
it to a plate when done.

Now, for the gravy. Add the coffee and water to the now empty skillet
and using a wooden spoon work the bottom of that pan until all
the little country ham pieces that stuck to the skillet are loosened.
Add the butter and bouillon and stir to dissolve. Taste, modify, taste,
modify. Serve!

Serving Suggestions:

1) Over biscuits with some eggs and country ham for sides.

2) Build this: A layer of Grits (cheesy or plain) covered with a large piece of country ham, then 2 sunny side up eggs, and topped with Red Eye Gravy. Yum!