Preparation:
Heat 1/2 cup bacon drippings in a heavy, 10-inch cast-iron skillet over medium heat. Add the ham slices and cook until they are very crisp. Remove and set aside. Add the pepper and flour to the bacon drippings; stir to blend well. Cook for about 5 minutes, stirring constantly. Add the coffee and stir rapidly to blend well. Bring to a boil and cook for 3 to 4 minutes. Stir in the beef stock. Chop the reserved ham slices into crumb-size pieces and add to the gravy. Cook, stirring, until thickened.
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