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Ham and Red-Eye Gravy




  1. In a large skillet heat the butter over moderately high heat until the foam subsides and in it sauté the ham in batches, turning it once, for 2 to 3 minutes on each side, or until it is browned. Transfer it to a platter.
  2. Into the skillet pour the coffee and 1/2 cup boiling water and cook the mixture over high heat, scraping up the brown bits, for 2 minutes.
  3. Season the gravy with the Tabasco and pepper and pour it over the ham slices.
  4. If desired, strain the gravy before pouring it over the ham.


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