Ham And Red-Eye Gravy - cooking recipe

Ingredients

1 1/4 lb. country-cured ham, sliced 1/4-inch thick
2 tsp. bacon drippings or cooking oil
1 1/2 c. boiling water

Preparation

Soak ham in cold water in the refrigerator 6 hours or overnight (if country ham is not available, use a commercially cured ham that is not fully cooked, if possible and don't soak). Drain; pat dry.
Remove any rind or excess fat.
Cut edges at 1-inch intervals about 1/8-inch deep.
Cut into 6 pieces.
Brush a 12-inch skillet with bacon drippings or cooking oil.
Heat over medium heat.
Add meat; fry about 12 to 15 minutes per side or until crispy, reducing heat to medium-low, if necessary, to keep the meat from burning.