Ham Steak and Cappuccino Gravy

The perennial coffee is a morning mainstay; and in the south red eyed gravy was discovered when an adventurist cook deglazed the ham pan drippings with their morning coffee. I love the play of bitter, salty and sweet so I decided to take red-eyed gravy one step further and make a cappuccino gravy, I have some leftover Benton country ham pieces so why not dice it and use it to provide the salty. Deglaze the ham drippings with coffee (or expresso) for the bitter. Add milk or cream and season with salt, pepper and sugar for the sweet. The perfect gravy is balanced, so taste as you go and enjoy! Serve with your favorite eggs and buttermilk biscuits.

Ingredients:

 ham steak
 fatty country ham pieces finely diced
 1 Tbsp. flour
 butter if needed
 1 cup coffee or expresso
 milk or cream to taste
 salt and pepper to taste
 sugar to taste

Procedure:

 1. dice the country ham and fry with the ham steak until nicely browned.
 
 2. Add a little butter if the pan is dry and stir in the flour making a roux. Deglaze with the coffee releasing the fond from the  pan then add milk or cream to taste. Season with salt, pepper and sugar tasting as you go.

 3. Serve the ham steak with the gravy poured over top. Serve with eggs and biscuits.

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