Step 1 Melt the butter in a large saute pan over medium-high heat. Add the ham and cook until browned, about 5 minutes. Add the onion, green pepper, mushrooms and thyme, and cook until the onion is translucent, about 5 minutes.
Step 2 Add the Madeira, coffee, chicken broth and tomato and bring to a light boil. Stir in the cornstarch mixture. Reduce the heat and simmer the sauce until it reduces by one-third, about 10 minutes.