1. Pat ham dry with paper towels and season with pepper. Cook bacon in 12-inch skillet over medium heat until crisp, about 5 minutes. Remove bacon from skillet (leaving bacon fat behind) and reserve for another use. Add ham to skillet with bacon fat and cook until well browned on first side, about 5 minutes. Flip ham and cook on second side until lightly browned, about 2 minutes. Transfer ham to platter and tent loosely with aluminum foil.
2. Add onion to now-empty skillet and cook until just beginning to brown, about 1 minute. Stir in flour and cook for 15 seconds. Whisk in broth and maple syrup, scraping up any browned bits. Bring to simmer and cook until mixture is reduced to ¾ cup and slightly thickened, 5 to 7 minutes.
3. Off heat, whisk in butter and espresso powder. Season with pepper to taste. Discard any juices on ham platter. Carve ham steak into 4 equal portions. Pour red-eye gravy over ham. Serve.