I'm hoping that someone (likely from the South) knows what I'm referring to, and can help me reintroduce a long-lost family favorite. Granny prepared the entire dish in a frying pan. Beyond that, all I can recall is a delicious ham steak on my plate, smothered in a semi-thick white gravy. I don't know if she actually used milk, or simply called it "milk gravy" because it looked like milk (but, as I mentioned, of a thicker consistency). I'd be much obliged if someone is familiar with the process, and can enlighten me. Almost forgot: I think she incorporated the grease from the cast--iron pan into the gravy. (It wasn't health food!) Thanks!