The centerpiece of a holiday meal or a Sunday brunch is often a beautifully glazed ham. While the meat itself is the star, the secret weapon that brings the entire plate together is the gravy. Knowing how to make ham gravy is an essential skill for any home cook who wants to elevate their meal from a simple roast to a gourmet experience. Ham gravy is unique because it balances the intense saltiness of the cured meat with a rich, savory depth that you just don’t get from chicken or beef.
Whether you have a pan full of smoky drippings or you are working with a lean precooked ham, there are several ways to create a silky, flavorful sauce. In this guide, we will explore the nuances of flavor, the science of thickening, and the variations that make ham gravy a versatile staple in your culinary repertoire.
Understanding the Foundation of Great Ham Gravy
The foundation of any good gravy is the liquid base. When you cook a ham, it releases juices known as drippings. These drippings are liquid gold; they contain rendered fat, salt, and the essence of the spices used in the curing process. If you have drippings, you are already halfway to a masterpiece.
However, ham is notoriously salty. One of the most common mistakes people make when learning how to make ham gravy is failing to taste the drippings before adding more salt. Often, the drippings are so concentrated that you need to dilute them with water, unsalted chicken stock, or even milk to achieve a balanced flavor profile. If your ham was glazed with honey, maple syrup, or brown sugar, those sweet notes will also carry over into the gravy, providing a beautiful “sweet and salty” contrast.
The Traditional Flour and Fat Method
The most common way to thicken gravy is by creating a roux. A roux is a mixture of equal parts fat and flour cooked together. For ham gravy, you can use the rendered fat from the ham pan, or if your ham was particularly lean, you can use unsalted butter.
To start, you will want to measure out about 4 tablespoons of fat into a saucepan over medium heat. Once the fat is shimmering or the butter is melted, whisk in 4 tablespoons of all-purpose flour. The goal here is to cook the flour long enough to remove the “raw” taste but not so long that it turns dark brown. Since ham gravy is typically a lighter, tan color, a blond roux is perfect.
Slowly whisk in 2 cups of liquid. This liquid can be your strained pan drippings combined with stock. The key is to add the liquid gradually, whisking constantly to ensure there are no lumps. As the mixture reaches a simmer, it will thicken into a velvety sauce that clings perfectly to mashed potatoes or slices of ham.
Red Eye Gravy: A Southern Classic
If you are looking for a more rustic and bold approach to how to make ham gravy, you must try Red Eye Gravy. This is a staple in Southern cuisine, specifically paired with country ham. Unlike traditional thickened gravies, Red Eye Gravy is a thin, intense sauce made with just two primary ingredients: ham drippings and black coffee.
After frying your ham slices in a skillet, you remove the meat and leave the browned bits (the fond) and the fat in the pan. You then pour in about half a cup of strong black coffee. The coffee acts as a degreazing agent, lifting all those savory bits off the bottom of the pan. The acid and bitterness of the coffee perfectly cut through the salt and fat of the country ham. It is called “Red Eye” because of the way the circles of fat look like a human eye floating in the dark coffee liquid. This version is best served over grits or used as a dip for flaky biscuits.
Creating a Creamy Milk-Based Ham Gravy
For those who prefer a richer, more comforting sauce, a milk-based gravy is the way to go. This is often referred to as “sawmill” style or cream gravy. Instead of using chicken stock or water as your primary liquid, you use whole milk or even a splash of heavy cream.
This version is particularly excellent if you are serving ham for breakfast. The creaminess softens the sharp saltiness of the ham and creates a luscious texture. To make this, follow the roux method mentioned earlier, but once your flour and fat are combined, whisk in cold milk. Season it heavily with cracked black pepper. Because milk contains natural sugars, it caramelizes slightly as it cooks, giving the gravy a hint of sweetness that complements the smokiness of the ham.
Flavor Enhancements and Seasoning Tips
While the ham drippings do a lot of the heavy lifting, you can customize your gravy with various aromatics. Adding finely minced shallots or garlic to the fat before adding the flour can introduce a layer of complexity. If your ham was glazed with pineapple, adding a tablespoon of pineapple juice to the gravy can provide a bright acidity that wakes up the palate.
Herbs are also vital. Fresh thyme, rosemary, or a pinch of ground cloves can echo the flavors often found in ham cures. If you find your gravy is a bit dull, a teaspoon of Dijon mustard or a splash of apple cider vinegar can provide the “zing” needed to balance the richness. Remember to always season with pepper first and only add salt at the very end after tasting, as the ham drippings are usually salt-heavy.
Troubleshooting Common Gravy Issues
Even experienced cooks encounter hurdles when making gravy. The most common issue is lumps. If your gravy looks like it has small flour balls in it, don’t panic. You can usually fix this by giving it a vigorous whisking over heat, or if that fails, simply run the finished gravy through a fine-mesh strainer before serving.
Another issue is gravy that is too thin. If your gravy hasn’t thickened after simmering for a few minutes, you can create a “slurry”. Mix a tablespoon of cornstarch with two tablespoons of cold water until smooth, then slowly whisk it into the boiling gravy. It will thicken almost instantly. Conversely, if the gravy is too thick (which often happens as it cools), simply whisk in a tablespoon of warm stock or milk at a time until it reaches your desired consistency.
Serving and Storage Suggestions
Ham gravy is best served piping hot. If you are preparing a large meal, you can make the gravy ahead of time and keep it warm in a small slow cooker or a heavy-bottomed pot on the lowest setting. Just be sure to stir it occasionally to prevent a “skin” from forming on the surface. If a skin does form, simply whisk it back into the sauce.
If you have leftovers, ham gravy stores well in the refrigerator for up to three or four days. When reheating, you will notice it has likely turned into a thick gel. This is normal due to the gelatin in the meat drippings and the starch in the flour. Reheat it slowly on the stove, adding a splash of water or broth to loosen it back up to its original silky state.
FAQs
How can I make ham gravy if I don’t have any pan drippings?
If you are using a pre-sliced or spiral ham that didn’t produce much juice, you can substitute the drippings with a high-quality ham base or bouillon found in the soup aisle. Melt 4 tablespoons of butter, add 4 tablespoons of flour to make a roux, and then whisk in 2 cups of water mixed with the ham base. This will mimic the smoky, salty flavor of real drippings.
Can I make ham gravy gluten-free?
Yes, you can easily make a gluten-free version. Instead of using all-purpose flour for a roux, you can use a gluten-free all-purpose flour blend. Alternatively, you can skip the roux entirely and thicken your flavorful stock and drippings with a cornstarch slurry (mixing equal parts cornstarch and cold water) while the liquid is boiling.
Why is my ham gravy too salty and how do I fix it?
Ham is naturally high in sodium, and when you reduce the drippings, the salt becomes concentrated. To fix salty gravy, you can increase the volume by adding more unsalted stock or milk. Another trick is to add a pinch of sugar or a small splash of acid like lemon juice or apple cider vinegar, which helps mask the perception of saltiness. Adding a peeled potato to the simmering gravy for a few minutes can also absorb some of the excess salt.
What is the difference between ham gravy and turkey gravy?
The primary difference lies in the flavor profile of the fat and the drippings. Turkey gravy is typically more herbaceous and savory, often leaning on poultry seasoning and sage. Ham gravy is saltier, smokier, and often has a sweeter undertone due to the glazes used on the meat. Ham gravy also tends to be thinner or creamier depending on whether it is a Red Eye or a milk-based style.
Is it possible to freeze ham gravy for later use?
Yes, you can freeze flour-thickened ham gravy. Allow it to cool completely, then pour it into a freezer-safe bag or container. It will stay good for up to three months. However, be aware that milk-based gravies can sometimes separate or become grainy when thawed. If this happens, reheating it slowly while whisking vigorously usually restores the texture.