Prepare red-eye gravy by cooking butter and onions in ham grease along with ingredients such as flour, coffee and chicken stock. A recipe for red-eye gravy by Emeril Lagasse is available on FoodNetwork.com.
Start sauteeing country ham steaks in a large skillet over high heat for four to five minutes on each side. Remove the ham steaks, and leave the rendered grease in the pan. Add 2 tablespoons of butter and 1 small finely chopped onion to the pan, and cook until the onions become soft and translucent. Scrape up any browned bits on the bottom of the pan while cooking the butter and onions. Add 2 tablespoons of flour, stir well and continue to cook for one to two minutes.
Add 3/4 cup of strong black coffee to the pan along with 3/4 cup of chicken stock. Whisk the sauce mixture well until fully incorporated, and cook the sauce for another six minutes, allowing it to thicken. Place 1/4 cup of chopped green onions to the pan along with 1/4 cup of heavy cream, and continue to cook for five more minutes. Season with salt and pepper to taste.
Pour the gravy over the ham steaks, and serve with buttermilk biscuits.