Slice ham in half crosswise. Set aside
Heat bacon drippings in a cast-iron skillet over medium heat. Place half of ham slices in skillet, and cook over medium heat until browned, turning occasionally. Drain well on paper towels. Place ham slices on a large serving platter; keep warm. Repeat procedure with remaining ham.
Reserve pan drippings in skillet. Add water to drippings in skillet. Bring to a boil; remove from heat. Serve red-eye gravy with fried country ham.