2 (1/2 inch thick) ham steaks, about 1 lb. each
2 tbsp. vegetable oil
1 1/2 c. milk
1 c. strong coffee, black
1/4 tsp. pepper

Cover ham with milk and refrigerate overnight. Remove from milk an cook on low heat in vegetable oil until lightly browned. Use large skillet or cook 1 at a time. (Slice edges of steaks to prevent curling while they cook.) Remove from oil. Turn skillet to high and add coffee and pepper to pan drippings. Bring to boil. Remove and serve with ham and hot biscuits.