Cook the country ham in a hot skillet on each side until done. Remove from skillet and set aside to cool. Chop into bits.
Add the coffee & water to the pan that the country ham cooked in to make the redeye gravy. Scrape up the browned bits from the bottom of the pan. Bring to a boil, then turn off the heat. Pour into a heatproof bowl or measuring cup.
Add the butter to the pan. Once melted, add the sliced Vidalia onions. Cook on low heat until browned & caramelized, about 20-30 minutes. Season with salt & pepper.
Sprinkle the caramelized onions with the brown sugar & country ham bits; stir. Mix in the redeye gravy. Cook on medium/low until thick and jam like, about 20 minutes.
Remove from heat & season to taste with salt, if needed.
Use immediately or refrigerate for 7 days.