Country-Fried Ham with Redeye Gravy

• 4 slices country ham, each ¼-inch thick (preferably with the bone)
• Milk
• ½ to ⅔ cup black coffee

Trim the skin off the ham, leaving as much of the fat as possible.

Soak the ham in enough milk to cover for about 20 minutes.

Drain and pat dry with paper towels.

In a large heavy skillet over moderate heat, brown the ham on each side, using a bacon press to keep the ham from curling and to help it to cook evenly.

Remove the ham to a warm plate.

To deglaz