Set your cast iron skillet on the stovetop over medium high heat and add your country ham. Cook until warmed through and seared on both sides.
Remove the ham from the hot skillet, leaving behind the rendered fat.
Add coffee to the rendered fat in the pan and deglaze any cooked on bits by scraping the bottom of the pan as you whisk. Then add brown sugar and butter, continuing to whisk until the gravy is simmering and the butter and sugar has fully incorporated into the sauce.
Remove skillet from heat and pour the red eye gravy in a small bowl and serve over ham.
Notes
For a different twist, this recipe can also be made with bacon grease.