Yes, you can turn the fat from the ham into a rich, creamy gravy called Ham Gravy. Once you try this easy and delicious ham gravy recipe, your holiday dinners will never be the same. Put the ham gravy in a jar back on the shelf. You don’t need it!.
A beautifully browned ham is already delicious on its own, but pairing it with a rich, savory gravy takes it to a whole new level of flavor. Where does this glorious gravy come from? Right from the ham itself! Those tasty browned bits stuck to the bottom of the pan are flavor gold for gravy. With just a few simple ingredients like flour and broth, you can transform ham drippings into the most finger-licking gravy ever.
As a busy mom who loves cooking for my family, I rely on pan drippings to make quick and easy gravy. Gravy made with ham drippings is my absolute favorite – so rich, meaty and comforting! It adds the perfect finishing touch to our holiday and Sunday ham dinners. Luckily, ham gravy is incredibly simple to whip up. In about 15 minutes, you can have a smooth, delicious gravy ready for your plate.
In this article, I’ll share my easy method for making spectacular ham gravy entirely from flavorful pan drippings. I’ll cover:
- Why making your own ham gravy is worth it
- Step-by-step instructions
- How to get the most out of your ham drippings
- Tips for maximizing texture and flavor
- Serving ideas for delicious ham gravy
- Answers to frequently asked questions
Let’s get started with the basics of why homemade ham gravy is so superior to anything from a packet.
Why Make Your Own Ham Gravy?
Here are the top reasons I always make ham gravy from scratch using the drippings:
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Flavor. Nothing beats gravy made right from the source! Those browned bits in the ham pan are packed with concentrated meaty flavor.
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Easy Gravy made with the pan drippings already has the ham flavor infused Much quicker than starting totally from scratch,
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Natural. Homemade gravy calls for simple real ingredients like broth and flour. No additives or stabilizers like packaged gravy.
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Versatility. Ham gravy is delicious not only on the ham itself, but also on biscuits, mashed potatoes, chicken, turkey, and more!
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Satisfaction. Making your own gravy provides a sense of home-cooked pride!
When you make the effort to prepare your own ham gravy, you can truly taste the difference in flavor and quality. Now let’s go over the incredibly simple steps.
How to Make Ham Gravy in 3 Easy Steps
Making gravy from ham drippings involves just a few basic steps:
Step 1: Collect Drippings
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After baking your ham, remove it from the pan to rest.
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Pour or spoon out drippings into a fat separator. Let sit 5 minutes so fat rises to top.
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Pour defatted drippings into a measuring cup. You want about 1/4 cup.
Step 2: Make a Roux
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Melt 2 Tbsp butter in a saucepan over medium heat.
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Whisk in 2 Tbsp flour until smooth.
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Cook 2 minutes, whisking constantly, until bubbling and lightly browned.
Step 3: Mix and Simmer
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Whisk in 1 cup chicken broth.
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Add defatted drippings and whisk until incorporated.
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Simmer 5 minutes, stirring often, until thickened.
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Season with salt, pepper and any other seasonings you like!
And just like that, you have fresh ham gravy ready for pouring over everything on your dinner plate. So easy, right?
Now let’s go over some key tips for getting the most flavor and best texture.
Tips for Fabulous Ham Gravy
Follow these tips for rich, robust gravy every time:
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For extra pork flavor, add one beef bouillon cube to the broth.
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For smooth gravy, strain out any brown bits after deglazing pan.
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Add a splash of milk or cream just before serving for luxurious mouthfeel.
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Whisk vigorously when adding drippings to prevent lumps.
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If too thin, mix a little cornstarch with water and stir in to thicken.
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For a special touch, stir in some minced sage just before serving.
Ham gravy is so versatile. Beyond pouring it over sliced ham, here are some of my favorite ways to use it:
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Drizzle over biscuits, potatoes, dressing, or rice
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Pair with fried chicken, turkey, or pork chops
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Mix with cream cheese or mayo for a sandwich spread
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Make sausage gravy by browning and crumbling sausage first
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Use as the base for bean, lentil, or split pea soup
The possibilities are endless! Homemade ham gravy is liquid gold.
Now let’s tackle some commonly asked questions.
Frequently Asked Questions about Ham Gravy
Here are quick answers to some of the most common ham gravy questions:
How long does leftover ham gravy last in the fridge?
Leftover gravy will keep in the fridge for 3-4 days in an airtight container.
Can I freeze extra homemade ham gravy?
Yes! Let it cool completely first, then freeze in an airtight bag or container up to 2-3 months.
What’s the difference between drippings and stock?
Drippings are the fatty juices and browned bits leftover in the pan after cooking meat. Stock is made by simmering bones and vegetables to extract flavor.
Can I use turkey broth instead of chicken broth?
Certainly! Turkey and chicken broth are interchangeable. Use whatever you have on hand.
What if I don’t have enough drippings?
Supplement with extra broth, or make a blonde roux with just butter and flour.
What’s the best way to thicken gravy?
For the smoothest texture, whisk in a cornstarch slurry toward the end. A traditional roux works too.
Got a ham in the oven? Now you have no excuse not to treat your family to homemade ham gravy for the ultimate savory topping. In mere minutes, you can transform humble pan drippings into liquid gold. I hope these tips help you become a gravy making pro in your own kitchen. Get ready to wow your family!
Dietary Note
To make gluten-free ham gravy, use a measure-for-measure gluten-free all-purpose flour.
- Half-and-Half. For a rich, creamy ham gravy.
- Ground Black Pepper. Adding coarse black pepper to white gravy makes it look better and tastes better.
- Make a Roux. Slowly melt the butter in a pan. Add the flour and mix it in with a whisk until it turns golden.
- Add the Drippings. Slowly pour in the ham drippings, whisking constantly.
- Simmer. Continue to whisk while the gravy simmers. Let it continue simmering until it thickens a bit.
- Add the Creamy Factor. Stir in the half-and-half and pepper, then season to taste. ENJOY!.
- To Store. Ham gravy that is left over can be kept in the fridge for up to three days in an airtight container.
- To Reheat. In a saucepan on the stove, warm up leftovers over medium-low heat while stirring often. Do not let it boil. You can also reheat ham gravy in the microwave.
- To Freeze. Leftovers can be frozen for up to three months in a freezer bag or container that doesn’t let air in. Let it thaw overnight in the fridge, and then heat it up as directed above.
Recipe Tips and Tricks
- Don’t Rush the Roux. Before you start to whisk in the ham drippings, the flour should turn golden brown. If you add the fat any earlier, the gravy will taste like raw flour, which is not good.
- Pour the Drippings in Slowly. One more thing to remember is not to rush. Slowly pour the drips into the roux while whisking. If you pour in too much liquid too quickly or all at once, the roux won’t mix well.
- Don’t Settle for Lumpy Gravy. If your gravy is lumpy, you don’t have to serve it to your guests and then spend the whole meal apologizing and trying to figure out what went wrong. You can use a regular blender or an immersion blender to blend the gravy. Take a deep breath and then do it. No one will know! (Also, this trick works for mushroom gravy.) ).
