The center of a holiday table is often a glistening, honey-glazed ham. While the meat itself is savory and sweet, the real secret to a memorable meal lies in the sauce pooled next to it. Learning how to make a gravy for ham is a culinary skill that elevates a standard dinner into a gourmet experience. Ham gravy is unique because it balances the intense saltiness of the cured pork with sweetness, acidity, or creamy richness, depending on your preference.
Unlike turkey or chicken gravy, which relies heavily on poultry fat, ham gravy makes use of the flavorful “fond” or browned bits left in the roasting pan. Whether you are working with a spiral-sliced ham, a whole smoked ham, or even just ham steaks on a weeknight, there is a gravy method that will perfectly complement your protein.
Understanding the Foundation of Ham Gravy
Before you start whisking, it is important to understand what makes ham drippings different from other meats. Ham is cured and often smoked, meaning the liquid left in the pan is highly concentrated with salt and nitrates. If you use these drippings 1:1 as you would with beef or chicken, your gravy might end up inedibly salty.
The key to a successful ham gravy is dilution and balance. You want to harness that smoky essence while tempering the salt with liquids like apple cider, pineapple juice, chicken stock, or even heavy cream. By understanding this balance, you can create a sauce that enhances the meat rather than overpowering it.
The Essential Ingredients for a Classic Pan Gravy
To get started, you will need a few pantry staples. The most common method involves creating a roux, which is a cooked mixture of fat and flour that serves as the thickening agent for your sauce.
The Fat and Flour Base
Ideally, you should use the rendered fat from the ham. If your ham was particularly lean and didn’t produce much fat, butter is the best substitute. You will need roughly equal parts fat and all-purpose flour. For a standard batch of gravy, two tablespoons of each is a great starting point.
The Liquid Components
This is where you can get creative. To combat the saltiness of the ham drippings, consider a mix of the following:
- Unsalted chicken or vegetable stock
- Apple cider or apple juice for a touch of sweetness
- Pineapple juice for a tropical, acidic kick
- Whole milk or heavy cream for a “Red Eye” style or country-style finish
Seasonings and Aromatics
Because the ham provides so much salt, you should rarely add more salt to the gravy until the very end. Instead, focus on black pepper, thyme, rosemary, or a pinch of ground cloves to echo the spices often used in ham glazes. A teaspoon of Dijon mustard can also add a sophisticated tang.
Step by Step Guide to Making Ham Gravy
The process is straightforward but requires constant attention to ensure the flour doesn’t burn and the lumps are whisked away.
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Preparing the Pan
Once your ham has finished roasting and is resting on a cutting board, look at your roasting pan. You will see dark, caramelized bits stuck to the bottom. This is liquid gold. Pour the liquid drippings into a glass measuring cup and let them sit for a minute so the fat rises to the top. Skim off about two tablespoons of that fat and place it into a saucepan.
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Cooking the Roux
Heat the fat over medium heat. Whisk in an equal amount of flour. Cook this mixture for about two minutes. You want the “raw” flour smell to disappear, and the roux should turn a light golden brown. Do not let it get too dark, as ham gravy is traditionally lighter in color than beef gravy.
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Incorporating the Liquids
Slowly pour in your liquids. Start with about two cups total. A popular ratio is one cup of chicken stock and one cup of apple cider. Whisk constantly as you pour to prevent clumping. Once the liquid is incorporated, add about two to three tablespoons of the reserved ham drippings (the dark liquid under the fat).
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Simmering to Thickness
Bring the mixture to a gentle simmer. As the starch in the flour heats up, the gravy will begin to thicken. Let it bubble for about five minutes. If it becomes too thick, splash in a little more stock. If it is too thin, let it simmer a bit longer.
Exploring Different Styles of Ham Gravy
While the pan gravy is a classic, there are several regional and stylistic variations that might better suit your specific meal.
Southern Red Eye Gravy
This is perhaps the most famous ham gravy, traditionally served with country ham. It is incredibly simple and does not use a roux. After frying ham steaks in a skillet, you deglaze the pan with black coffee. The acidity of the coffee cuts through the salt and fat of the ham. Some people add a pinch of sugar or a pat of butter at the end to round out the flavor. It is a thin, intense sauce perfect for spooning over grits or biscuits.
Creamy Country Ham Gravy
If you prefer a thicker, white gravy, you can follow the roux method but use whole milk as your primary liquid. This style is excellent if you are serving ham for breakfast alongside eggs. Add plenty of cracked black pepper to give it a bit of heat.
Fruit-Forward Glaze Gravy
If your ham was glazed with honey, brown sugar, or pineapple, your pan drippings will be quite sweet. In this case, lean into that profile. Use pineapple juice as your deglazing liquid and add a touch of apple cider vinegar. This creates a sweet-and-sour effect that is classic for holiday hams.
Tips for the Perfect Consistency and Flavor
Even seasoned cooks can run into trouble with gravy. Here are some professional tips to ensure your sauce turns out perfectly every time.
Temperature Matters
When adding liquid to your roux, it helps if the liquid is room temperature or slightly warm. Cold liquid can cause the fat in the roux to seize up, which leads to those dreaded flour lumps. If you do get lumps, don’t panic. Simply pour the finished gravy through a fine-mesh strainer before serving.
Balancing the Salt
Always taste your gravy before adding any extra salt. If you find the gravy is too salty because of the drippings, you can fix it by adding a splash of cream or a teaspoon of brown sugar. The fat in the cream and the sweetness of the sugar help neutralize the perception of salt on the tongue.
Achieving a Silky Sheen
For a restaurant-quality finish, whisk in a tablespoon of cold butter right before you take the gravy off the heat. This technique, known as “mounting with butter,” gives the gravy a glossy appearance and a rich, velvety mouthfeel.
Serving and Storage
Ham gravy should be served piping hot. Because it contains fats and starches, it can develop a “skin” on top if left sitting out. To prevent this, place a piece of plastic wrap directly on the surface of the gravy if you aren’t serving it immediately, or keep it in a thermal carafe to stay warm.
If you have leftovers, ham gravy stays fresh in the refrigerator for up to three days. When reheating, you may notice it has turned into a thick jelly. This is normal due to the gelatin in the stock and the starch in the flour. Simply heat it slowly in a saucepan, adding a tablespoon of water or milk to loosen it back to its original consistency.
Frequently Asked Questions
Can I make ham gravy without pan drippings?
Yes, you can. If you bought a pre-sliced ham that didn’t produce much liquid, use butter as your fat base and a high-quality ham base or bouillon found in the grocery store. Combine this with chicken stock and a touch of liquid smoke to mimic the flavor of real pan drippings.
How do I thicken ham gravy without flour?
If you are looking for a gluten-free option, you can use a cornstarch slurry. Mix one tablespoon of cornstarch with two tablespoons of cold water until smooth. Whisk this mixture into your simmering liquid. Cornstarch creates a more translucent, glossy gravy compared to the opaque look of a flour-based roux.
Why is my ham gravy grainy?
A grainy texture usually happens if the flour wasn’t cooked long enough in the fat before the liquid was added, or if the gravy was boiled too vigorously. To fix this, you can try blending the gravy in a high-speed blender for a few seconds to emulsify the ingredients more thoroughly.
What is the best liquid to use for deglazing the pan?
For ham, apple cider or dry white wine are the best deglazing liquids. They provide enough acidity to lift the browned bits (fond) off the bottom of the pan while adding a layer of complexity that water or plain stock cannot provide.
Can I freeze leftover ham gravy?
Flour-based gravies freeze relatively well for up to two months. However, milk-based or cream-based gravies may separate or become “grainy” when thawed. If you freeze your gravy, reheat it slowly while whisking constantly to help the ingredients re-incorporate.