To make this southern classic, you simply fry slices of ham and then deglaze the pan with coffee to make the redeye gravy. Usually it’s made with fatty country ham, but the glazed baked hams from this issue tend to be leaner than country ham, so we’ve tweaked the recipe to make up for the missing fat. It may not be traditional, but it still makes a tasty and quick breakfast or weeknight supper.
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