ham gravy recipe
The Best ham gravy recipe
What I love most about this recipe is how it’s so versatile. You can make it for Thanksgiving or a Sunday roast, but honestly, it’s just as good on a weeknight when you’re feeding the family after a long day. The gravy coats the ham perfectly, and it’s that kind of dish that makes you feel like you’re doing something extra special, even if it’s just for yourself. Plus, it’s got all those little health perks—it’s got protein from the ham, some good fats from the butter and onions, and the slow cooking breaks down the meat into a tender, flavorful sauce. It’s not heavy, but it’s not light either; it’s that perfect balance of satisfying and not weighing you down. And the kids always say it’s the best part of their meal, so I know it’s doing something right.
Classic Ham Gravy Recipe
A rich, savory gravy made from ham drippings that pairs perfectly with ham sandwiches, biscuits, or mashed potatoes. This recipe highlights the natural flavors of ham while offering a velvety texture.
🥘Ingredients
- 1 lb (450g) cooked ham, shredded or cubed
- 2 tbsp unsalted butter
- 1/2 cup all-purpose flour
- 1 cup ham drippings (from cooking ham)
- 1 cup chicken or vegetable broth
- 1/2 cup heavy cream (or half-and-half)
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1/2 tsp black pepper
- 1/4 tsp nutmeg (optional)
- 1/2 cup shredded cheddar cheese (for extra richness)
- 1/4 cup finely chopped green onions
- 1/2 cup cooked bacon bits (for smokiness)
👨🍳Directions
-
1
In a saucepan, melt the butter over medium heat. Whisk in the flour to form a roux and cook for 1–2 minutes until golden. -
2
Gradually whisk in the ham drippings and broth, cooking until the mixture thickens (about 5–7 minutes). -
3
Remove from heat and stir in the heavy cream, Dijon mustard, Worcestershire sauce, black pepper, and nutmeg (if using). -
4
Return to low heat and simmer for 5 minutes. For extra richness, stir in shredded cheese (if using). -
5
Strain the gravy through a fine-mesh strainer to remove any flour lumps. Adjust seasoning with salt or pepper if needed. -
6
For serving, warm the gravy slightly and stir in chopped green onions or bacon bits (if using).
🔧Equipment
- Medium saucepan
- Whisk
- Fine-mesh strainer
- Chef’s knife
- Cutting board
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
Tips
- Use the drippings from your ham to make the gravy for the most authentic flavor.
- For a lighter version, replace half the heavy cream with low-fat milk.
- If the gravy is too thick, thin it with a splash of broth or water.
Variations
- Add a pinch of smoked paprika for a smoky twist.
- Mix in a spoonful of cream cheese for a creamy, tangy gravy.
Watch Video Of How Classic Ham Gravy Recipe Works
❓ Frequently Asked Questions About Ham Gravy
What is the best way to make a rich, flavorful ham gravy?
The best way to make a rich, flavorful ham gravy involves reducing the ham juices slowly over low heat with a roux (a mixture of butter and flour) to deepen the flavor. Start by rendering the fat from the ham bones in a pot, then add a small amount of flour to create a roux. Cook it until golden, then gradually whisk in the ham juices, broth, and seasonings. Simmer until thickened, then finish with a splash of cream or milk for richness.
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How do I know when ham gravy is thick enough?
Ham gravy is thick enough when it coats the back of a spoon without dripping off easily. You can also use a spoon to test consistency—if it holds its shape when lifted, it’s ready. If it’s too thin, simmer it longer or add a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) to thicken it further.
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Can I use store-bought ham broth instead of rendering ham bones?
While store-bought ham broth can work as a base, rendering the ham bones yourself adds depth and richness that commercial broth often lacks. If you prefer convenience, opt for a high-quality ham broth (like a smoked or bone-in variety) and add a few extra spices (like black pepper, thyme, or bay leaves) to enhance flavor.
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What spices or herbs should I add to ham gravy for extra flavor?
For extra flavor, consider adding:
– Black pepper (freshly ground)
– Bay leaves (remove before serving)
– Thyme or rosemary (a pinch of dried or fresh)
– Garlic powder or fresh minced garlic (1 tsp to 2 cloves)
– A splash of Worcestershire sauce (for umami depth)
– A pinch of smoked paprika (for a subtle smoky note)
– A dash of Dijon mustard (optional, for tang)
Avoid overcomplicating it—just a few well-chosen spices work best!
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How can I prevent ham gravy from getting too thick or too thin?
To avoid thickening too much, simmer the gravy gently and stir frequently to prevent scorching. If it thickens too quickly, add a little water, broth, or even a splash of milk to loosen it. If it’s too thin, let it reduce further or add a cornstarch slurry (as mentioned earlier) to thicken it naturally without altering the flavor too much. Taste as you go and adjust seasoning (salt, pepper, or herbs) as needed.
