Traditionally made with country ham, I used pancetta in this recipe. Pancetta has a high fat ratio that you need to emulsify the sauce. Most ham you will find in American grocery stores is a wet cured ham. This ham is sold in vacuum packs is soft to the touch. These hams do not have enough fat to make the recipe work. However, you can use a wet cured ham, but add some bacon fat to the pan.

You can serve this gravy with a variety of meals. Pictured here is red eye with grits and a fried egg. It is also delicious with biscuits.