Ham and Red Eye Gravy

"First of all, I didn't realize red-eye gravy was so simple. I didn't have any chicory coffee, so I used espresso grind in a drip coffee maker. The ham was from my deli, labeled ""old-fashioned smoked'. It wasn't a country ham by any means, but it was a real de-boned ham with about 1/4 inch of fat around the edges. I also made and chilled corn meal mush to fry in the grease before adding the coffee and water and reducing the sauce. When whisking the sauce, I saw particles of the fried mush being blended in with the brown crust from the ham. It may have added to or detracted from the recipe. All in all, with the two eggs, over easy, it was a grand Fourth of July breakfast."