The Lee Bros. City Ham Steak with Red-Eye Gravy

Ingredients

• 4  bay leaves 
• 2 large stalks the salad end trimmed cut into 2-inch pieces
• 0.5 cup hot-brewed coffee brewed
• 2 teaspoons flour all-purpose
• 48 ounce ham steak 
• 2 teaspoons paprika smoked spanish
• 1 tablespoon olive oil extra virgin extra-virgin
• 1 large onion trimmed peeled cut into eighths
• 2 cups rich pork broth (recipe below)
• 1 pound boston butt pork shoulder bone-in
• 4 servings pepper black freshly ground to taste
• 1 teaspoon sugar 
• 2 tablespoons butter unsalted
• 6 cups water cold

Equipment

• bowl
• frying pan
• oven
• whisk
• pot
• wooden spoon
• gravy boat

Directions

1. Preheat the oven to 250° F and place an ovenproof serving platter or large plate and an ovenproof gravy boat on the middle rack.
2. Place the oil in a 12-inch cast-iron skillet and heat over medium-high heat until it shimmers.
3. Add the ham steaks and fry in 2 batches, leaving about 1 inch of space between them. Turn each steak as it becomes golden brown in patches, about 4 minutes per side.
4. Transfer the first 2 steaks to the serving platter and set it back in the oven to warm as you fry the second bath.
5. When all 4 ham steaks are warming in the oven, reduce the heat to medium and add the brother to the skillet. When the sizzling subsides, stir with a wooden spoon, scraping up the browned bits from the bottom.
6. Mix the flour, sugar, and paprika in a small bowl. When the broth comes to a simmer, sprinkle the flour mixture into it with one hand while whisking vigorously with the other, to prevent slumping.
7. Add the coffee and continue to whisk occasionally until the gravy returns to a simmer. Turn the heat to low, and simmer, whisking occasionally, until the gravy has thickened to the consistency of melted ice cream, about 5 minutes. Turn off the heat and whisk the butter until it melts.
8. Remove the serving platter and gravy boat from the oven and fill the gravy boat with the gravy. Pass the gravy at the table.
9. Rich Pork Broth
10. - makes 3 to 4 cups -
11. Place the bones, onion, celery, and bay leaves in a medium stockpot and cover with the cold water. Bring to a vigorous simmer over medium-high heat, then turn the heat to low and simmer gently for 1 hour.