Ham with Red-Eye Gravy

In large skillet, over medium heat, brown a thick slice of ham about 1/2-inch thick; turn and cook until browned and heated through.

Remove ham to platter.

Add 2 cups water to pan drippings over medium heat, with spoon stir drippings to loosen from bottom of pan, heat to boiling and boil 5 minutes stirring occasionally.

Serve gravy over ham with grits.

Delicious with biscuits.