Probably do you:
http://thefoody.com/mrsbmeat/spicedbeef.html
takes two weeks to get the seasoning into the beef.....this is for a roast but slice either before or when cooked, and there you go. Its a preserved beef in 'Jamaican spices' but make sure its properly treated to het he real effect...
There are variations which use brown sugar, maybe varying the cooking times etc - just search - spiced beef recipes - but the key is the saltpetre (potassium nitrate) which is a preserveative used in curing meats. Disclaimer here....use with extreme caution! - buy online here as one source:
http://www.sausagemaking.org for example or also at the Natural Casing Company
http://www.naturalcasingco.co.uk too and make sure you are ok handling the stuff.
Want to talk to a maker of beef hams? Speak to F Norris & Son, a traditional butchers in Wigtown. Or just go there and buy tons. As a breakfast dish just fry and serve, as any bacon - but as said - no, not gravy............
Hope that helps..