Fried Ham and Redeye Gravy

INGREDIENTS:

2 Tbs. unsalted butter, softened 
2 tsp. all-purpose flour 
4 large or 8 small 1/4-inch-thick slices leftover ham slices, glazed edges trimmed off 
1 cup brewed coffee 
1/3 cup water (or if you are like me you will save the ham broth from when you originally cooked the ham and use that, it gives it a richer flavor)
1 tsp. light brown sugar 
1 large sprig thyme (optional)

DIRECTIONS:

In a small bowl, combine 1 Tbs. of the butter with the flour. Stir with a spoon or knead with your fingertips until blended.

Heat the remaining 1 Tbs. butter in a large (preferably cast-iron) skillet over medium heat until melted and hot. Add as much of the ham as will fit without crowding and fry gently until hot and browned in spots, 1 to 2 minutes per side. Move to a platter and repeat with the remaining ham, moving it to the platter as well.

Pour the coffee into the skillet and scrape the bottom of the pan with a wooden spoon to release the drippings. Add 1/3 cup water and the sugar and thyme, if using. Simmer vigorously for about 1 minute. Whisk in the butter and flour mixture until melted, and then continue to simmer until the sauce has thickened to a light gravy consistency and the raw flour flavor has cooked off, 3 to 5 minutes. Serve alongside the ham.

**This gravy goes great in grits with some cut up ham. I will be making this with grits, biscuits, and eggs. Makes for a great southern breakfast for dinner night :)