Ham with Red-Eye Gravy

With a sharp knife, trim the excess fat from the ham slices and cut the fat into small bits. Place the fat in a heavy ungreased 12 inch skillet and, stirring frequently, fry over moderate heat until the bits are crisp and have rendered all of their fat.

Remove and discard the bits of fat and in their place add the ham slices. Fry the ham in the rendered fat, turning the slices with tongs or a wide metal spatula and regulating the heat so that they color richly and evenly without burning.

Transfer the fried ham to a heated platter and pour the coffee into the skillet. Bring to a boil over high heat, meanwhile scraping in the browned bits that cling to the bottom of the pan. Boil briskly, uncovered, until the gravy turns red, then pour over the ham and serve at once.