Ham Gravy

Ham gravy? Oh yes, it’s a thing…and it’s the perfect way to finish off a double smoked ham, Christmas ham, or any ham for that matter.

This easy and delicious ham gravy recipe is made with just a few ingredients in under ten minutes.

How To Make Ham Gravy

Making ham gravy is basically the same as making turkey or chicken gravy, except that a lot of people add milk. I prefer not to add the milk, but you can certainly do that if it’s your thing.

Another difference is that a lot of times, you’ll be glazing your ham with some sort of sweet glaze…some of which finds its way into the drippings – and that’s a good thing.

The result is a slightly sweet and salty gravy that goes great with ham.

As with most gravies, we’ll start with a roux made from flour and butter and then we’ll add the drippings. A few minutes later and it’s time to eat.

That reminds me, if you’re looking for a new ham glaze to try, I really like my cherry hot honey glaze with Dijon mustard. It’s really well balanced and absolutely delicious on the ham, and in the gravy.

Ham Gravy

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: The Kettle Guy
• Total Time: 7 minutes
• Yield: 2 Cups 1x

Print Recipe

Pin Recipe

Description

If you’ve never made ham gravy before, you’re in for a treat! There’s something magical about ham drippings that just makes for a really good gravy, especially if you use my cherry hot honey glaze

Plus, I don’t know about you, but I’m pretty much always making potatoes with ham, and who doesn’t love potatoes and gravy?

Making a smoked ham? Check out my double smoked ham recipe and you can’t go wrong. 

---

Ingredients

Scale 1x2x3x

• 2 cups Pan Drippings (see note 1)
• 3 Tablespoons Unsalted Butter
• 3 Tablespoons All Purpose Flour
• 1/4 Teaspoon Salt (to taste)
• 1/4 Teaspoon Black Pepper (to taste)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Melt the 3 tablespoons of butter on medium heat in a medium frying or sauce pan
2. Add the 3 tablespoons of flour a little at a time, whisking constantly. This is known as a roux. Continue whisking and cooking for 2-3 minutes. If it seems like the roux is in danger of burning, reduce heat to low or remove from heat entirely while still whisking
3. Add 2 cups of pan drippings a little at a time, still whisking vigorously until all the liquid as been incorporated. Bring to a low boil and cook on medium heat for 2 more minutes while whisking occasionally. Add salt and pepper to taste (about 1/4 teaspoon each is perfect for me). See note 2

Notes

If you’re cooking a half bone-in ham, you should have plenty of drippings when it’s cooked to 140 °F internal. If you need just a bit more, you can use Better Than Bouillon Ham Base or chicken stock. If you don’t have any drippings, then you’ll want to use 2 teaspoons of Better Than Bouillon Ham Base in two cups of water

If you’re cooking for a large crowd, you may want to plan on doubling the recipe, using two teaspoons of Better Than Bouillon Ham Base with an additional 2 cups of water if you don’t have the additional pan drippings

You may want to taste the gravy before adding any salt or pepper

• Prep Time: 1 minute
• Cook Time: 6 minutes
• Category: Dinner, Holiday
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1/3 cup
• Calories: 61
• Sugar: 1g
• Sodium: 116mg
• Fat: 35g
• Saturated Fat: 22g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 1.3g
• Fiber: 0g
• Protein: 0.3g
• Cholesterol: 15.3mg