Red Eye Gravy

In a skillet, fry the ham slice in its own fat over medium heat until nicely browned on both sides. Once cooked, transfer the ham to a warm platter, keeping the drippings in the skillet.

Add the boiling black coffee to the skillet. Deglaze, scraping the bottom and sides of the skillet to dissolve any particles that developed when you cooked the ham.

What is left in the skillet is red-eye gravy, which you can then pour over the ham and serve. Enjoy.