Fried Country Ham with Redeye Gravy

Every Southerner needs to know the right way to prepare country ham. I remember when my mother would fix country ham for breakfast. That aroma wafting through the house was better than any alarm clock.

2 teaspoons vegetable oil

4 slices country ham (center-cut slices ¼- to ⅜-inch thick)

½ cup water

Preheat a large skillet over low to medium heat. Lightly grease with the oil. Trim the skin from each piece of country ham. Leave a small amount of fat. Cut each piece into 3 serving pieces. Cook uncovered, turning the slices often. Cook only 3 pieces at a time as not to crowd during the cooking. Total cooking time is about 3 to 5 minutes per batch, or until light brown. Remove to a platter and cover with foil. Continue the cooking process. When all the ham has been fried, pour off all the drippings except 1 tablespoon. Keep the skillet hot. Pour in ½ cup water and stir the brown bits. Pour into a small bowl. The redeye will appear in the center of the bowl. Pour over biscuits for serving.

Makes 10 to 12 servings.