Ham Gravy Recipe

Prep: 15

Cook: 5

Total Time: 20

Yield: 16 servings

Course: Condiment

Cuisine: American

Calories: 47kcal

My ham gravy recipe brings a perfect blend of rich flavors and velvety texture, making it an irresistible addition to any dish.

Collect the Drippings – After cooking the ham, scrape the browned bits (fond) stuck to the bottom of the roasting pan, and use the juices to help dissolve the drippings. A small amount of water and heating the pan over low heat can help loosen the fond.
Separate the Fat – Pour the juices, fond, and fat drippings into a measuring cup or fat separator. Allow it to sit and separate until the fat rises to the surface. Refrigerate or freeze to speed up the process. Measure out ¼ cup fat, discarding or saving any remaining for later use. Measure out 1 cup of the juices. Use additional store-bought chicken stock, broth, or water to reach the required volume.
Make a Roux – In a medium saute pan, add the reserved fat and flour. Heat the pan over medium heat, whisk, and cook for 1 minute.
Thicken the Consistency – Turn the heat up to medium-high. Gradually whisk the juices into the pan, whisking continuously to break up any clumps of flour. Gradually whisk in the milk. Cook until the gravy is smooth and thickened, about 3 to 5 minutes. For a thinner sauce, add some water.
To Finish – Whisk in the pepper, then taste and adjust seasonings as desired. For a smoother consistency, strain the sauce. Serve hot, and rewarm if needed.

Recipe Yield: 2 cups
Serving Size: 2 tablespoons
Fat Alternative: If ham drippings are not available, use 1/4 cup of unsalted butter, lard, or rendered bacon grease. Add in chopped ham or bacon to flavor the gravy.
Juice Alternative: Use ham or chicken stock or broth instead of the juices from the ham.
Substituting Cornstarch or Arrowroot Powder: If using cornstarch or arrowroot powder to substitute flour, heat the drippings and milk first until boiling, and then whisk in the starch slurry. Cornstarch Slurry: Combine 2 tablespoons of cornstarch and 1/4 cup of water. Whisk into the hot liquid until thickened, about 30 to 60 seconds. Arrowroot Powder Slurry: Combine 3 tablespoons of arrowroot powder combined with 6 tablespoons of water. Whisk into the hot liquid until thickened, about 1 minute.
Make it Dairy-Free: Use almond, cashew, or coconut milk instead of cow's milk.
Storing: Cool and store in an airtight container for up to 4 days.
Freezing: Store in a resealable bag or container for up to 4 months. Defrost and reheat.

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