Bold, dark-roast coffee simmers right in the skillet, pulling up every browned bit left behind for a deeply savory, slightly bitter gravy that's built for spooning over grits or biscuits. A quick cornstarch slurry whisks in to thicken things up, giving the sauce that glossy, cling-to-the-spoon texture without any long reduction time. Salt, black pepper, and a pinch of cayenne sharpen the whole thing into a punchy, Southern-style pan sauce that comes together in minutes. Since the base here is just coffee, water, and a light thickener, it's an easy one to keep in a low FODMAP rotation without sacrificing that classic red-eye gravy flavor. Serve it hot, straight from the skillet, over ham or a warm plate of grits for a breakfast that tastes like it took way more effort than it did.
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After cooking ham steaks or ham slices, leave the drippings in the skillet over medium heat. If you don't have drippings, melt 1 tbsp unsalted butter in a skillet over medium heat.
Pour in the coffee and water, scraping up any browned bits from the bottom of the skillet with a whisk until the fond is fully dissolved, about 1 minute.
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