Country Ham and Red-Eye Gravy
Country hams are salt-cured for one to three months. They may be hardwood (usually hickory and red oak) smoked, then aged for several months to 2–3 years, depending on the fat content of the meat. Country hams are not fully cooked, but preserved by the cure. Red-eye gravy is a thin sauce made from the ham drippings.
- slices of country ham, packaged or fresh
- 6 - 12 oz
- coke, regular, diet, or caffeine-free
- 1 tsp
- sugar or packet of sweetner (depending on how much gravy you are preparing, you may need 2 teaspoons)
- about 1/2 cup brewed coffee, regular or decaf