Many thanks, Kevin. Your *new and improved* redeye gravy with the thyme, mustard, and balsamic went over really well. I did brown the ham steak in an iron skillet to get some fond and I added a little brown sugar for balance - a real keeper.
You remind me of a local chef (another Kevin) whom I'm very fond of. He'd make up a recipe name for a cooking class schedule and the morning of the class he would noodle out a few ingredients to fit the aforementioned recipe name, send in a recipe to be typed for that evening's class, and cook it for the class cold. And it was always great. One can only imagine the foundation knowledge that made that possible.
Thaks for the help! I was looking for something a little different, and that was perfect.
Rita