Soak ham in cold water to cover for 1 hour; drain ham well and pat dry between paper towels.
Slice ham in half crosswise. Place half of ham slices in an ungreased cast - iron skillet ; cook slices over low heat until browned, turning occasionally. Dr in well on paper towels. Place ham slices on a large serving platter; keep warm. Repeat procedure with remaining ham slices.
Reserve pan drippings in skillet. Add water and coffee to drippings in skillet. Bring to a boil; remove gravy from heat. Serve red-eye gravy with fried country ham.