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Recipe compliments of www.ITISAKEEPER.com
Ham Gravy
Ham Gravy is the best gravy ever. It's made from ham drippings and is so easy, it's perfect for your Christmas dinner.
Equipment
- medium saucepan
Ingredients
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 2 cups Ham drippings, or ham drippings and low-sodium chicken broth, as needed
- ¼ cup Half-and-half
- 1 teaspoon All-Purpose Seasoning Blend
- Black pepper, to taste, optional
Instructions
- Melt the butter in a medium saucepan over medium heat.
- Whisk in the flour and cook for 1 to 2 minutes, whisking constantly, until the roux is lightly golden.
- Slowly whisk the ham drippings into the roux, adding a little at a time and whisking until smooth before each addition. Continue whisking until all of the liquid has been incorporated and the gravy is smooth.
- Reduce the heat to low. Stir in the half-and-half and All-Purpose Seasoning Blend until smooth and fully incorporated.
- Simmer for 3 to 5 minutes, stirring frequently, until the gravy reaches your desired consistency.
- Taste and season with black pepper, if needed. Serve warm over sliced ham, mashed potatoes, biscuits, or other favorite side dishes.
Christina's Notes
The flavor of your gravy depends on the pan drippings. Ham glazed with brown sugar, honey, maple syrup, or pineapple will create a slightly sweeter gravy than an unglazed ham.
If you don't have a full 2 cups of drippings, add enough low-sodium chicken broth to reach the full amount.
For a thicker gravy, simmer a little longer or whisk in a small flour slurry. For a thinner gravy, stir in additional broth a little at a time until the gravy reaches your preferred consistency.
A splash of Worcestershire sauce or a pinch of chicken bouillon adds even more savory flavor.
Make the gravy up to 2 days in advance. Refrigerate in an airtight container and reheat gently over low heat, whisking occasionally. Add a splash of broth or milk if the gravy thickens too much.
Store leftover gravy in an airtight container in the refrigerator for up to 4 days.
Freeze cooled gravy in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and whisk well while reheating to restore a smooth consistency.
If you don't have a full 2 cups of drippings, add enough low-sodium chicken broth to reach the full amount.
For a thicker gravy, simmer a little longer or whisk in a small flour slurry. For a thinner gravy, stir in additional broth a little at a time until the gravy reaches your preferred consistency.
A splash of Worcestershire sauce or a pinch of chicken bouillon adds even more savory flavor.
Make the gravy up to 2 days in advance. Refrigerate in an airtight container and reheat gently over low heat, whisking occasionally. Add a splash of broth or milk if the gravy thickens too much.
Store leftover gravy in an airtight container in the refrigerator for up to 4 days.
Freeze cooled gravy in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and whisk well while reheating to restore a smooth consistency.