Ham and Red-Eye Gravy

1/4 cup unsalted butter
1 1/2 pounds baked ham, cut into 1/2-inch thick slices
1/4 cup brewed coffee
Tabasco sauce, to taste

In a large skillet heat the butter over moderately high heat until the foam subsides and in it saut� the ham in batches, turning it once, for 2 to 3 minutes on each side, or until it is browned. Transfer it to a platter.

Into the skillet pour the coffee and 1/2 cup boiling water and cook the mixture over high heat, scraping up the brown bits, for 2 minutes.

Season the gravy with the Tabasco and pepper and pour it over the ham slices.

If desired, strain the gravy before pouring it over the ham.