Ingredients
Method
- Cook. Place a small sauce pan on medium heat. Toss in the bacon fat and when it is melted sprinkle in the flour. Whisk them until they are blended together, there are no lumps, and it turns the color of peanut butter.
- Turn down the heat to medium low, add the coffee, sugar, black pepper, and hot sauce, and whisk. Cook until the coffee begins to thicken and it reduces to about 1/2 to 2/3 cup (64g to 85g). Taste and adjust the seasonings. You can add salt if you want, but remember the meat is salty.
- While the sauce is thickening, grill the ham steak. Remember it has already been cooked so you only need to heat it to 145°F (63°C), and that shouldn’t take long. If it is almost done and the sauce hasn't thickened and reduced, turn the heat under it up.
- Serve. Plate the meat and spoon some gravy over it. Serve immediately.
Notes
About the pork. Sometimes I use a ham steak at least 1/4" (6mm) thick and about 6 to 8 ounces (170g to 227g). Sometimes I use 2 slices of Canadian bacon, at least 1/4" (6mm) thick. In the picture above I used a wet cured bone-in pork loin chop, which is pretty much the same as Canadian bacon with a bone.