Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 tb Drippings from 4 half-inch
Baked ham steaks
1/4 c Firmly packed *light* brown
Sugar
1/2 c *strong* fresh-brewed black
Coffee

Contributed to the echo by: Janice Norman HAM REDEYE GRAVY Remove
the ham steaks from their fry-drippings and measure out 4 tbsp. of
the fat. Dispose of the rest. Stir the sugar into the pan at LOW
heat, stirring constantly, until the sugar dissolves. Add the coffee,
and simmer until the gravy turns a rich brown (maybe 5 minutes or
so). DO NOT ALLOW THE GRAVY TO BOIL! Pour the gravy over the ham and
serve.

(NOTE): If you're using uncooked slices of a salty, dry-cured ham,
add a cup of water to the skillet along with the ham. The ham will
absorb all the water by the time it's cooked through. Add more water
if the original amount is absorbed too quickly.

If you're using salt pork, or pork belly fat (like bacon, but
unsmoked), be sure to blanch it before using. To blanch, cover with
cold water, bring to a boil, simmer 3 minutes, then drain. Fry a
little chunk, and if it's still too salty, blanch it again.

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