Slice fresh ham, not cured, about 1/4 to 1/2 inch thick. Cut gashes in fat to keep from curling. Place slices in a heavy skillet and cook slowly. Turn several times and cook until ham is brown. Remove from pan and keep warm. To the drippings in the skillet, add about 1/2 cup hot water; cook until gravy turns red. A little strong coffee might be added to deepen the color. Serve hot with fried ham and biscuits.