Southern Style Baked Ham with Red-Eye Gravy

Bake the ham according to the directions on the package in a large roasting pan (This is just the ham, no foreign objects stuck to it with toothpicks).

Remove the ham to a serving plate and pour the drippings into a large heavy skillet. Pour 1 cup coffee into the roasting pan and set aside. Over medium-high heat, slowly stir flour into the drippings until you have a thick paste.

Start adding remaining coffee and beat with a whip until smooth after each addition. Use the coffee in the roasting pan as well, (you can scrape with a wooden spoon to get all the browned drippings).

When the gravy is the desired texture, carefully taste it (don't burn your tongue!). If it is really salty, you may want to dilute it with a thin water flour mixture and cook some more. Pour into a gravy boat and serve.