Ham with Red Eye Gravy

Embark on this culinary journey by gathering your ingredients. (Prep time: 5 minutes)

In a medium skillet, heat the vegetable oil over medium heat. Add the chopped ham scraps and cook, stirring occasionally, until they are nicely browned and have rendered their fat, about 5 minutes. Remove the crispy ham scraps to a plate, leaving the flavorful grease in the pan.

Place the ham slices in the skillet with the rendered ham fat. Cook over medium heat until golden brown and slightly caramelized, about 5 minutes per side. Season both sides generously with salt, freshly ground black pepper, and a pinch of cayenne pepper for a subtle kick. Remove the ham slices from the skillet and set aside on a plate to keep warm.

Reduce the heat to medium-low. Sprinkle the all-purpose flour evenly over the pan drippings. Cook and stir continuously for about 2 minutes, creating a roux that will thicken the gravy. Be careful not to burn the flour; it should turn a light golden brown.

Increase the heat to medium-high. Slowly pour in the freshly brewed coffee, stirring constantly to incorporate the roux and deglaze the pan. Continue to cook and stir until the gravy comes together and thickens to your desired consistency, about 3-5 minutes. Taste and adjust the seasoning as needed.

Return the cooked ham slices to the skillet with the Red Eye Gravy. Allow the ham to warm through, soaking up the delicious flavors of the gravy, about 2 minutes.

Serve immediately and savor the delightful combination of smoky ham and rich coffee gravy. Enjoy!