Country Ham with Redeye Gravy
['6 ounces country ham, sliced 1/4-inch thick', '1 tablespoon unsalted butter, plus more for ham if necessary', '1/2 cup strong black coffee', '1/2 cup low-sodium chicken broth or water', '1/2 teaspoon sugar']
Heat a large skillet (preferably cast-iron) over medium-high. Cook ham, adding 1/2 Tbsp. butter if ham is lean to help the browning process, until browned and fat has rendered, 2–3 minutes per side. Transfer ham to a platter.
Pour coffee into the same skillet and cook over medium-high heat, scraping skillet with a wooden spoon to deglaze and loosen any browned bits. Add broth and sugar; simmer, stirring occasionally, until thickened and reduced to about 1/4 cup, 3–4 minutes. Add 1 Tbsp. butter and whisk until emulsified, about 1 minute more. Pour gravy into a small bowl or serving vessel and serve drizzled over or alongside ham.
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