When country ham is served, red-eye gravy is its natural condiment. It is a salty, viscous liquid that is made by combining rendered fat attained when ham slices are fried with black coffee. It serves to moisten slices of fried ham or as a dunk for biscuits on the side. One tall tale says it got its name because when you look in the pitcher, the swirly spiral of ham drippin’s resembles a bloodshot eye. While a well-set country table demands it, diners seeking maximum caloric intake will find pepper cream gravy more appropriate.