This savory Southern classic comes together right in the skillet, built on rich pan drippings and deep, bold black coffee that gets scraped up with a whisk until every bit of flavor dissolves into the pan. A quick cornstarch slurry — no flour needed — thickens everything into a glossy, pourable gravy in just a couple of minutes. A pinch of cayenne and a good crack of black pepper give it just enough heat to balance the coffee's bitterness against the salty richness underneath. It's fast, simple, and ready in minutes, making it an easy pour-over for grits, ham, or your favorite biscuits. Since the whole gravy comes together from pantry staples and a hot skillet, it's a naturally solid option to keep in your wheat free rotation.
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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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