Country Ham and Redeye Gravy
 

County Ham biscuit slices
Buttermilk biscuits
Butter
2 cups black coffee
Tea spoon corn starch
White pepper
Ceyenne pepper
Gravy master or similar

I soak the ham for 10 minutes in cold water to remove salt. Then pat dry with paper towels. If you like the salt skip this step.

Brown ham in butter in a CAST IRON skillet and remove to bowl.
Deglaze skillet with coffee and wooden spoon. Be careful not to burn browned bits in pan. Be ready with coffee as soon as the last of the ham comes out.

Reduce by half and add pepper/s, gravy master. Add teaspoon of corn starch mixed with two or three teaspoons cold water. Simmer and stir for 3-5 minutes. Pour over ham in bowl, cover and set aside. I use frozen buttermilk biscuits and start them cooking first. They should be coming out of the oven about the same time as you finish up the ham and gravy.

Oooohhhh!