Fry several country ham slices over medium heat in a skillet until they are lightly browned on both sides. Remove the ham and place it on a plate to rest. 

Add 1/2 cup of black coffee to the skillet and, using a spoon or spatula, scrape up the bits on the skillet that were left behind from cooking the ham. Bring the coffee to a simmer, and you have red-eye gravy. 

Add a small pinch of sugar if you would like to mellow out the black coffee flavor. If you like your coffee/gravy strong, do not add sugar. 

Serve the red-eye gravy, poured on top of the ham slices or spooned onto grits.