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How to make red eye gravy 
Trim and slice the country ham. 
Purchase about 6 ounces (160 g) of country ham and cut it into 1/4-inch thick slices. If you're using large center-cut pieces of ham, cut them in half so you have two medium-sized pieces.

OPTIONS:
- Note that some of the slices don't have sharp edges. You can make sure that they're evenly cut.
- Cut each slice in half on each side so the outside slices are roughly 1/4-inch pieces. Some country ham recipes will require you to cut off the ham before making the gravy.
- If you don't have any pre-cut red eye gravy, you can eat the other breast of the ham before the gravy. Heat the olive oil in a large skillet.
- Take a small knife and cut about 1/4-inch thick slits in the fat along the edges of the ham, about every three inches. This will prevent the ham from curling as you fry it.
Take a small knife and cut about 1/4-inch thick slits in the fat along the edges of the ham, about every three inches. This will prevent the ham from curling as you fry it.