Ham with Red Eye Gravy

3 slices country ham, cut 1/8 to 1/4-inch thick
1/2 cup brewed coffee
Biscuits, grits or rice

In a large cast iron skillet, cook ham 4 to 5 minutes per side. Transfer ham to warm platter; keep warm.

Quickly add coffee to hot skillet, being careful to avoid splattering. Cook, scraping pan to remove crusty bits until mixture boils vigorously. Continue cooking about 3 minutes more or until mixture is reduced by half. Serve gravy with ham over biscuits, grits or rice.