Country Ham with Red-Eye Gravy

Does anyone know how Red-Eye Gravy got its name, or who named it? It's someone you will all recognize. I'll tell you later if no one knows.

Skillet-fried country ham topped with rich, dark re-eye gravy is doubtless the South's most famous breakfast dish. You will always see this at a Kentucky Derby breakfast. This dish is usually served wit hot buttered grits and biscuits.

Country Ham with Red-Eye Gravy
4 servings
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1 1/2 pounds country ham, cut 1/4-inch thick
1/3 cup bacon drippings or lard
Freshly ground black pepper to taste
2 tablespoons all-purpose flour
2/3 cup strong black coffee
1 cup canned beef broth, or homemade brown stock

Score the fat edges of ham slices at several points to prevent curling. Heat bacon drippings or lard in a heavy 12-inch skillet over medium heat. Add ham slices and sprinkle liberally with pepper; cook, turning often, until golden brown on both sides, about 8 minutes. Remove ham from skillet; keep warm. Add flour to skillet all at once and stir to blend with the drippings. Cook , stirring constantly, 2 to 3 minutes. Stir in coffee, scraping up all browned bits from the bottom of skillet. Boil over medium-high heat until reduced to a thick glaze, about 4-5 minutes. Add stock and again cook until thicken, about 5 minutes. To serve top hot ham slices generously with gravy.