No, Redace, that IS redeye gravy. Pour off any juice from the ham-frying pan, deglaze with black coffee, put back the juice and some thickener, and pour over the ham slices and THE GRITS.
My authority is the instructions for cooking my annual Christmas Missouri country ham from Esicar's Smokehouse in Cape Girardeau. As the saying goes, they know country ham and how to serve it.
Don't forget the grits!
We're having several couples from Sweden in a couple weeks as guests for the Rotary International Convention in Chicago; I'm going to serve my couple that breakfast of Missouri ham, redeye, and grits (and several other typical, regional breakfasts.) The next evening, the local host group is going to produce a complete Thanksgiving dinner with ALL the trimmings, to give them an idea of American culinary traditions.
But, no grits for Thanksgiving.
Should be fun.