HAM STEAK with RED EYE GRAVY
1 1/4 pound bone-in ham steak
2 slices bacon, chopped small
2 tablespoons finely chopped onions
1 teaspoon Wondra flour
1 1/2 cups chicken broth
1 tablespoon maple syrup
3 tablespoons unsalted butter, cut into pieces and chilled VERY cold
2 teaspoons instant espresso powder
- Cook bacon in a large skillet over medium high heat until well rendered and crispy.
- Pat ham steaks dry and season well.
- Add to hot grease and brown well, about 4 minutes.
- Flip and sear the second side about 2 minutes.
- Remove ham pieces to a platter and tent with foil while you prepare the gravy.
- Add onion to skillet and sauce a minute or so.
- Add flour and whisk to combine 15-30 seconds.
- Whisk in broth and maple syrup. Bring to a simmer and cook until reduced and slightly thickened, 5-6 minutes.
- Remove from heat and whisk in espresso powder and COLD butter.
- Season to taste.
- Pour off any residual ham juices on serving platter.
- Top with gravy and serve immediately.
NOTE: The main use of the bacon is to create the grease to cook the ham and gravy in so chopping extra small I find works really well in order to not need to find another use for the bacon pieces. I just leave them in the gravy 😀