do you have a recipie for redeye gravy? My grandma used to make this after baking the christmas ham sure do miss those days. I am pretty sure you just reinder the drippins and add corn starch but thats just a guess.
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I haven't made these, but here's some from my recipe archive (I included the whole articles about Ham & Red-eye gravy):
Country Ham with Red-Eye Gravy 1
1/4-inch-thick center cut of country ham
4 tablespoons black coffee
1/2 teaspoon sugar
Trim off the skin from the slice of ham.
Fry the ham quickly in an ungreased hot skillet for a couple of minutes on each side. Remove the ham from the pan and set aside.
To the hot fat remaining, add the black coffee and sugar. Stir to dissolve the sugar, cover, and simmer for a couple of minutes.
Pour the gravy over the ham slices and serve.
Note: This is a traditional way of serving country ham in many parts of the South. It's ususally served for breakfast with grits and hot biscuits. Water may be used in place of the coffee, but it won't have that unique flavor.
Country ham with red eye gravy 2
To reduce the saltiness of the ham, soak for several hours or overnight in either water or milk. Rinse well and patt dry. Most of the border of fat surrounding the slices should be trimmed and reserved. When ready to prepare, render the reserved fat and remove and reserve the crisp pieces.
Fry ham slices until they color and are browned. Remove to a warm platter. Without removing the fat from the pan, deglaze the pan with black coffee, water, or a mixture of the two. Cook to reduce slightly and, if desired, add back the crisp rendered pieces.
Serve over and along with the ham, which is usually accompanied by grits.
The gravy is excellent over the grits as well. It's called red eye gravy because the droplets of ham fat in the gravy are reddish brown and usually form small circular droplets.
That's a quick answer for 'ya.
Just Smokin'
Country Ham with Red-Eye Gravy 1
1/4-inch-thick center cut of country ham
4 tablespoons black coffee
1/2 teaspoon sugar
Trim off the skin from the slice of ham.
Fry the ham quickly in an ungreased hot skillet for a couple of minutes on each side. Remove the ham from the pan and set aside.
To the hot fat remaining, add the black coffee and sugar. Stir to dissolve the sugar, cover, and simmer for a couple of minutes.
Pour the gravy over the ham slices and serve.
Note: This is a traditional way of serving country ham in many parts of the South. It's ususally served for breakfast with grits and hot biscuits. Water may be used in place of the coffee, but it won't have that unique flavor.
Country ham with red eye gravy 2
To reduce the saltiness of the ham, soak for several hours or overnight in either water or milk. Rinse well and patt dry. Most of the border of fat surrounding the slices should be trimmed and reserved. When ready to prepare, render the reserved fat and remove and reserve the crisp pieces.
Fry ham slices until they color and are browned. Remove to a warm platter. Without removing the fat from the pan, deglaze the pan with black coffee, water, or a mixture of the two. Cook to reduce slightly and, if desired, add back the crisp rendered pieces.
Serve over and along with the ham, which is usually accompanied by grits.
The gravy is excellent over the grits as well. It's called red eye gravy because the droplets of ham fat in the gravy are reddish brown and usually form small circular droplets.
That's a quick answer for 'ya.
Just Smokin'
Howdy,Smokeshack....I'm a native KY hillbilly and it is still common to have redeye gravy every morning that we fry country ham....Smokin' Okie is on track with his post for frying ham...If fried,you can't use a nonstick skillet.The whole purpose is to leave the brown bits sticking to the skillet bottom,so you can deglaze with coffee.I think you will find that you will have to add some water to have any gravy to add to your biscuits or grits.....If you are baking a country ham,then you had better taste those drippings before you begin. You may want to pour the stock off and reserve some of the fat.Then if the drippings in the bottom of the pan are not burned,you can add back some fat and flour to make your roux...Add black coffee and water to desired consistency...I'd be careful before I added salt. 
hope this helps.
hope this helps.