Country Fried Ham Steaks with Biscuits, Gravy and Scrambled Eggs

Directions

1. To begin the gravy, mix broth, coffee, milk, and buttermilk together

2. Melt the butter in a small skillet over medium heat. Sprinkle flour over butter in batches, whisking slowly to ensure there are no lumps

3. Cook for another minute or two, but do not allow the gravy to color

4. Slowly pour coffee, milk, and buttermilk mixture into roux while whisking

5. Once incorporated and smooth, continue to cook until the mixture has thickened and coats the back of a spoon

6. Add the remaining ingredients and taste

7. If the gravy is too thick, add more milk until it reaches your desired consistency

8. Mix the dry ingredients and place into a pan that fits the ham steaks. Whisk the wet ingredients together and place in another pan. Heat oil in a 12" cast iron pan to 375°F for shallow frying.

9. Coat ham steaks evenly with flour mix on each side, shaking off any excess. Place in egg mixture and have both sides completely coated. Place ham steaks into hot oil and fry evenly, approximately 3 minutes, on each side or until the internal temperature reaches 165–175°F.

10. Season ham steaks with kosher salt and drain on a paper towel or rack

11. Place ham steaks on a plate and ladle about 3-4 oz. of gravy (more, if desired) over half. Garnish with chives

12. Serve with biscuits and scrambled eggs and enjoy!