Cut 12 ounces country ham slices into smaller serving slices. Place them in a baking dish or plastic bag and pour in 1/2 cup milk; make sure the ham is coated. Cover and place in the fridge for 2-4 hours.
Take the ham out of the milk and dry well with paper towels.
In a large skillet over medium heat, melt 2 Tablespoons bacon grease (or unsalted butter) and sear the ham in batches, 2-3 minutes per side, until browned, do not crowd the pan. Place the seared ham on a plate while you make the gravy.
Pour 1/2 cup black coffee into the pan to deglaze it, and scrape off all the browned bits from the bottom of the pan.
Add 1/2 cup water and 1/2 teaspoon black pepper and simmer for about 5 minutes until slightly reduced and thickened.
Taste the gravy and add salt, to taste (you probably won't want to add salt but everyone has different tastes.)
Serve immediately with the ham.
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.