A holiday feast or a Sunday family dinner is rarely complete without a centerpiece ham. However, many home cooks focus so intently on the glaze and the roasting process that they overlook the potential of the juices left behind in the pan. Learning how to make gravy for ham is a culinary skill that transforms a standard meal into a rich, cohesive experience. Unlike poultry gravy, which tends to be lighter, ham gravy offers a unique profile of smokiness, saltiness, and often a touch of sweetness from the glaze. Whether you are using pan drippings or starting from scratch with broth, this guide will walk you through the essential techniques to create a velvety, flavorful sauce that complements everything from spiral-cut ham to creamy mashed potatoes.
Understanding the Foundation of Ham Gravy
The key difference between ham gravy and other meat sauces lies in the base liquid. Ham is a cured meat, meaning the drippings are naturally more concentrated and saltier than those from a turkey or roast beef. This saltiness is a double-edged sword; it provides an incredible depth of flavor, but it requires careful management to ensure the final sauce is balanced.
When you remove your ham from the oven, you are left with “liquid gold” in the bottom of the roasting pan. This mixture consists of rendered fat, meat juices, and often remnants of your glaze—be it honey, brown sugar, or pineapple juice. These sugars caramelize during the roasting process, adding a complex sweetness that defines a high-quality ham gravy. If you find yourself without enough drippings, perhaps because you are serving a smaller pre-cooked ham, you can easily supplement or substitute the base with high-quality ham stock, chicken broth, or even a specialized ham base like Better Than Bouillon.
The Traditional Roux Method for Perfect Thickness
Most professional chefs and home cooks prefer the roux method for its stability and rich mouthfeel. A roux is a simple mixture of equal parts fat and flour cooked together to create a thickening paste.
To begin, melt 3 tablespoons of unsalted butter in a medium saucepan over medium-low heat. Using unsalted butter is crucial here, as the ham drippings already contain significant sodium. Once the butter is bubbling, whisk in 3 tablespoons of all-purpose flour. Continue to cook this mixture for about 2 minutes. This step is vital because it “cooks out” the raw flour taste and allows the roux to develop a slightly nutty aroma and a golden hue.
Slowly whisk in 2 cups of your ham drippings. The secret to a lump-free gravy is the speed of your pour. Add the liquid in a thin, steady stream while whisking vigorously. As the liquid incorporates, the roux will expand and thicken. Once all the liquid is added, bring the mixture to a gentle simmer. Do not let it reach a rolling boil for too long, as this can cause the fat to separate. Simmer for 3 to 5 minutes until the sauce coats the back of a spoon.
Variations: Creamy vs. Savory Ham Gravy
Creamy Country-Style Ham Gravy
If you are serving biscuits or want a richer sauce for mashed potatoes, a creamy variation is the way to go. To achieve this, replace a portion of the drippings or broth with dairy. After your roux and drippings have started to thicken, whisk in 1/2 cup of heavy cream or whole milk. The dairy softens the sharp saltiness of the ham and adds a luxurious, opaque quality to the sauce. This style is very similar to the “sawmill” gravies found in Southern cuisine and is exceptionally comforting.
The Sweet and Tangy Glaze Infusion
If your ham was prepared with a fruit-based glaze, your gravy will naturally lean toward the sweeter side. You can lean into this by adding a teaspoon of Dijon mustard or a splash of apple cider vinegar to the simmering gravy. The acidity of the mustard or vinegar cuts through the fat and balances the sugar, creating a sophisticated “agrodolce” effect that is classic for pork dishes. For an even deeper flavor, some cooks add a pinch of ground cloves or ginger to echo the spices used in the ham glaze.
How to Make Gravy for Ham Without Pan Drippings
Sometimes, the roasting process doesn’t yield enough liquid, or you may be using a ham that was boiled or slow-cooked in a way that diluted the juices. You can still make an exceptional gravy by building a flavor base from scratch.
Start by sautéing finely minced shallots or onions in your butter before adding the flour. This provides the “umami” or savory depth that would usually come from the meat bits in the pan. Use a high-quality ham base mixed with water to create a concentrated stock. If you cannot find ham base, use a mixture of chicken broth and a splash of Worcestershire sauce to mimic the darker, more robust flavor of pork. Follow the same roux-to-liquid ratios mentioned above, and you will have a delicious sauce that tastes as though it simmered under a roast for hours.
Flour vs. Cornstarch: Choosing Your Thickener
Using Flour
Flour provides a “matte” finish and a more substantial body. It is more stable when reheated, making it the better choice if you plan on having leftovers. However, it does require the extra step of making a roux to avoid a chalky taste.
Using Cornstarch
Cornstarch produces a “glossy” or translucent finish. It is a more powerful thickener, so you only need about half as much compared to flour. To use cornstarch, you must first create a “slurry” by mixing the starch with a small amount of cold water or broth until smooth. Whisk this slurry into your simmering liquid. Cornstarch thickens almost instantly once it reaches a certain temperature, but be careful not to overcook it, as the bond can break down and the gravy will become thin again.
Final Touches and Seasoning
The final step in making ham gravy is the taste test. Because ham is naturally salty, you should never add salt until the very end. In fact, you may find that you don’t need additional salt at all. Instead, focus on black pepper. Coarsely ground black pepper provides a sharp contrast to the rich fat and sweet glaze.
If your gravy tastes a bit flat, a tablespoon of cold butter whisked in right before serving can add a professional “shine” and a velvety texture. If the gravy is too thick, simply whisk in a tablespoon of broth or water at a time until you reach your desired consistency. On the other hand, if it is too thin, let it simmer for a few more minutes to reduce and concentrate.
FAQs
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What is the difference between ham gravy and red-eye gravy?
Ham gravy is a thickened sauce usually made with a roux of butter and flour combined with pan drippings or broth, resulting in a creamy or velvety texture. Red-eye gravy is a thin, unthickened sauce traditional in the Southern United States, made by deglazing a pan used to fry country ham with black coffee. It is much saltier and has a watery, dark consistency compared to the thick, ladle-friendly ham gravy.
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How do I fix lumpy ham gravy?
If your gravy has developed lumps, do not panic. The easiest fix is to pour the gravy through a fine-mesh strainer into a clean bowl or pot; this will catch the flour clumps and leave you with a silky smooth sauce. Alternatively, you can use an immersion blender or a standard blender to break down the lumps, though you should be careful when blending hot liquids.
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Can I make ham gravy ahead of time?
Yes, you can make ham gravy up to two days in advance. If you have saved drippings from a previous meal, you can use them immediately, or you can make a broth-based gravy. When you are ready to serve, reheat it gently on the stovetop over low heat. Gravy tends to thicken as it sits in the refrigerator, so you will likely need to whisk in a splash of water or broth to restore the proper consistency during the reheating process.
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My gravy is too salty, how can I save it?
Since ham is cured with salt, over-salting is a common issue. To fix this, you can increase the volume of the gravy by adding more unsalted broth and a little more thickener. Another trick is to add a splash of heavy cream or a teaspoon of sugar, as fat and sweetness help to mask the perception of salt on the palate. Some cooks also suggest simmering a peeled, halved potato in the gravy for 10 minutes to absorb excess salt, then removing it before serving.
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What temperature should the gravy reach?
For the thickeners to activate properly and to ensure food safety, the gravy should reach a gentle simmer, which is generally around 180°F to 190°F. If you are using flour, it is important to let it simmer for at least a few minutes at this temperature to ensure the starch granules have fully expanded and the raw flour taste is gone. If you are reheating leftover gravy, ensure it reaches at least 165°F throughout.