Bold black coffee gets simmered right in the skillet, scraping up all those deep, savory browned bits until they melt into the liquid. A quick cornstarch slurry whisks in to bring the whole thing together, turning glossy and just thick enough to cling to a biscuit or pool around a scoop of grits. A touch of salt, black pepper, and a pinch of cayenne round out the flavor with just enough heat to keep things interesting. It's a fast, no-fuss pan sauce with old-school Southern roots, and it comes together in the same skillet you cooked your ham in. Since the whole recipe leans on coffee, water, and simple pantry seasonings rather than any soy-based ingredients, it's a solid pick for a soy free breakfast spread. Spoon it over ham, biscuits, or grits and serve it hot while it's at its glossiest.
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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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