4 slices (4 ounces each) Smithfield country ham
1 c. strong brewed coffee
1 Tbls. cornstarch mixed with 2 Tbls. heavy cream

In a large nonstick skillet over medium heat; cook ham slices 2 - 3 minutes per side. Remove to serving platter and keep warm. Add coffee and cornstarch mixture to skillet, stirring to scrape up brown bits. Bring to boil over medium heat; boil 2 minutes. Spoon over ham.