Heat a skillet. Melt the teaspoon of butter, then add one of the ham steaks. Cook on medium heat for 5 minutes on one side, then turn and cook, covered for 5 minutes on the other side. Remove the steak and keep it warm.

Put in the other steak, and cook as above.

While the steaks are cooking, mix the Dijon mustard, 2 tablespoons of the sour cherry preserve, the Russian mustard, and the cinnamon in a small bowl. Taste for seasoning. It should be sweet and a little hot. Reserve.

When both the steaks are done, put the remaining butter in the same pan and whisk it around, getting all the nice brown bits. Add the flour and whisk it in thoroughly. Add the coffee and whisk it in thoroughly as well. Let the sauce thicken a little, about 2 minutes, stirring constantly,

Add the reserved mustard cherry mixture and whisk that in thoroughly. Add the last tablespoon of sour cherry preserves if the gravy seems a little thick or doesn't taste quite right.

Cut the ham steaks into portions, and serve the gravy in a separate bowl.