1. Melt bacon fat in large sauté pan. Add ham steaks and cook on medium high until browned, then flip and brown the other side, about 3 minutes per side. Remove ham steaks to serving platter.
2. Add coffee, water and molasses to pan and bring to boil. Scrape bits from ham into gravy. Cook for 2 minutes. Remove from heat and whisk in butter. Pour over ham steaks and serve with grits.
1. Bring milk and water to a boil in a large saucepan over high heat. Whisking constantly, pour in the grits. Add 1 teaspoons kosher salt, reduce to a bare simmer, and cook, whisking every 2 to 3 minutes, until creamy and tender, about 25 minutes.
2. Remove saucepan from heat. Whisk in butter. Season to taste with pepper and more salt, if necessary.