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Salty, cured country ham served with red-eye gravy made from coffee and pan drippings is a traditional Southern breakfast. This protein-rich family dish is a bold, rustic way to start the morning.
Preheat a large cast-iron or heavy skillet over medium heat until hot but not smoking.
Add the country ham steaks to the dry skillet (no oil needed) and cook for 3–4 minutes on one side, pressing gently for even browning.
Flip the ham steaks and cook for another 2–3 minutes until golden and some fat has rendered; remove ham to a warm plate and tent loosely with foil.
Reduce heat to low; add unsalted butter to the pan, using a wooden spoon to scrape up browned bits.
Carefully pour in the brewed black coffee and brown sugar; stir and simmer on low for 3–4 minutes until the gravy reduces slightly and is aromatic.
Return the ham briefly to the skillet to coat with gravy for 30 seconds, or serve the red-eye gravy spooned over the ham; finish with a sprinkle of black pepper to taste.
