Ham and Red-Eye Gravy

Soak ham in cold water in the refrigerator 6 hours or overnight (if country ham is not available, use a commercially cured ham that is not fully cooked, if possible and don't soak). Drain; pat dry.

Remove any rind or excess fat.

Cut edges at 1-inch intervals about 1/8-inch deep.

Cut into 6 pieces.

Brush a 12-inch skillet with bacon drippings or cooking oil.

Heat over medium heat.

Add meat; fry about 12 to 15 minutes per side or until crispy, reducing heat to medium-low, if necessary, to keep the meat from burning.