Ham is often the centerpiece of a celebratory meal, yet it is frequently overshadowed by its poultry counterpart, the turkey, when it comes to the tradition of gravy. Many people mistakenly believe that ham doesn’t produce the right kind of drippings for a savory sauce, or they simply aren’t sure how to balance the saltiness inherent in cured pork. Learning how to make gravy from a ham is an essential skill for any home cook looking to elevate a Sunday dinner or a holiday spread from great to unforgettable.
Ham gravy is distinct. Unlike the light, herb-forward profile of chicken or turkey gravy, ham gravy is rich, smoky, and possesses a unique depth of flavor that pairs beautifully with mashed potatoes, biscuits, or even a slice of the ham itself. Whether you are working with a spiral-cut ham, a whole smoked ham, or even ham steaks, you can create a velvety sauce that ties the entire plate together.
Understanding the Base: Pan Drippings and Fond
The foundation of any superior gravy is the "fond"—those caramelized bits of protein and fat left in the bottom of the roasting pan. When you roast a ham, the natural juices mingle with whatever glaze or liquid you’ve added to the pan, creating a concentrated base of flavor.
Because ham is cured, these drippings are naturally much saltier than those from a fresh roast beef or chicken. This is the first rule of ham gravy: never salt your sauce until the very end. The drippings themselves often provide all the seasoning you need. If your ham was glazed with honey, maple syrup, or brown sugar, your drippings will also have a sweet element that needs to be balanced with savory components like chicken stock, mustard, or black pepper.
Essential Ingredients for Ham Gravy
To transform those pan juices into a masterpiece, you will need a few pantry staples:
- Ham Drippings: The liquid gold from the bottom of your roasting pan.
- Fat: If the ham didn’t render enough fat, you will need butter to create your roux.
- Flour: All-purpose flour is the standard thickening agent.
- Liquid: A combination of chicken broth, vegetable stock, or even whole milk (for a southern-style creamy ham gravy).
- Aromatics: Optional but recommended additions include finely minced shallots, garlic, or a pinch of dried thyme.
- Acid: A splash of apple cider vinegar or a squeeze of lemon can help cut through the richness and salt.
The Step-by-Step Process for a Classic Brown Ham Gravy
Prepare the Drippings
Once your ham is finished roasting, remove it from the pan and set it aside to rest. Pour the liquid from the pan into a glass measuring cup or a fat separator. Let it sit for a few minutes so the fat rises to the top. If your glaze was particularly thick or sugary, you may want to strain the liquid through a fine-mesh sieve to remove any burnt bits of sugar.
Create the Roux
In a heavy-bottomed saucepan over medium heat, add about 4 tablespoons of the fat you skimmed from the drippings. If you don’t have enough ham fat, supplement with unsalted butter. Once the fat is shimmering, whisk in 4 tablespoons of all-purpose flour. Continue to whisk for 2 to 3 minutes. You are looking for a "blonde" roux—it should smell slightly nutty and lose its raw flour scent, but it shouldn’t turn dark brown.
Incorporate the Liquids
Slowly pour in 2 cups of liquid while whisking constantly. A good ratio is 1 cup of the reserved ham drippings and 1 cup of low-sodium chicken broth. By using low-sodium broth, you maintain control over the salt levels. Continue whisking until the mixture is smooth and begins to thicken.
Simmer and Season
Bring the gravy to a gentle simmer. Let it cook for about 5 to 7 minutes. This allows the flour to fully hydrate and the flavors to meld. Taste the gravy. If it is too salty, add a splash more broth or a tablespoon of heavy cream. If it needs more kick, add a generous amount of freshly cracked black pepper.
Regional Variations: Southern Red Eye Gravy
In many parts of the United States, particularly the South, "how to make gravy from a ham" usually refers to Red Eye Gravy. This is a thinner, more intense sauce traditionally served with country ham. Unlike the flour-thickened version described above, Red Eye Gravy relies on a chemical reaction between ham fat and black coffee.
To make it, you fry your ham slices in a cast-iron skillet until browned. Remove the ham, leaving the rendered fat in the pan. Pour about 1/2 cup of strong black coffee into the hot skillet, scraping the bottom to loosen the browned bits. Let the mixture boil and reduce by about half. The result is a thin, dark, salty, and slightly bitter sauce that is legendary when served over grits.
Southern Creamy Ham Gravy
Another popular variation is the milk-based gravy. This is essentially a ham-flavored béchamel. After making your roux with ham fat and flour, you whisk in whole milk instead of broth. This version is much milder and is the perfect accompaniment to fluffy buttermilk biscuits. It is especially effective if your ham drippings are very salty, as the dairy helps to neutralize and mellow the sodium content.
Tips for Success and Troubleshooting
Dealing with Excess Salt
This is the most common issue when learning how to make gravy from a ham. If your gravy tastes like a salt lick, do not panic. You can add a peeled, halved potato to the gravy and simmer it for 10 minutes; the potato will absorb some of the salt (just remember to remove it before serving). Alternatively, adding a teaspoon of sugar or a splash of heavy cream can help mask the saltiness.
Achieving the Perfect Consistency
If your gravy is too thin, create a "slurry" by mixing 1 tablespoon of cornstarch with 1 tablespoon of cold water. Whisk this into the boiling gravy and watch it thicken instantly. If the gravy is too thick, simply whisk in more broth or milk, a tablespoon at a time, until you reach your desired silkiness.
Enhancing the Flavor Profile
To give your ham gravy a professional edge, consider adding a teaspoon of Dijon mustard or a dash of Worcestershire sauce. These ingredients provide "umami" and acidity that complement the smokiness of the pork. For a festive touch, a tablespoon of apple butter whisked into the gravy can echo the flavors of a fruit-glazed holiday ham.
Serving and Storage
Ham gravy should be served piping hot. If you are preparing it ahead of time, be aware that it will thicken significantly as it cools. When reheating, you will likely need to add a splash of water or broth to loosen it back up.
Leftover ham gravy can be stored in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to 2 months, though cream-based gravies may separate slightly upon thawing and require vigorous whisking during the reheating process.
Frequently Asked Questions
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Can I make ham gravy if I bought a pre-cooked spiral ham?
Yes, you certainly can. Even pre-cooked hams release juices during the reheating process. To ensure you have enough liquid, add 1 cup of water or apple juice to the bottom of the roasting pan before you put the ham in the oven. This prevents the drippings from burning and gives you a plentiful base for your gravy.
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What is the difference between ham gravy and turkey gravy?
The primary difference is the flavor profile and salt content. Turkey gravy is usually seasoned with sage, rosemary, and thyme, whereas ham gravy leans into the smoky, salty, and sweet notes of the pork. Ham gravy also tends to be richer because of the higher fat content in the drippings.
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Why is my ham gravy lumpy?
Lumps usually occur when the liquid is added too quickly to the roux or if the liquid is too hot. For a smooth gravy, add your liquid slowly—starting with just a few tablespoons—and whisk into a paste before adding the rest. Using room temperature or slightly cool broth can also help prevent the flour from clumping.
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Can I make this gluten-free?
Absolutely. You can substitute the all-purpose flour with a high-quality gluten-free all-purpose flour blend. Alternatively, you can skip the roux entirely and thicken the boiling ham drippings and broth with a cornstarch slurry (equal parts cornstarch and cold water).
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Do I need to use coffee for ham gravy?
Only if you are making Red Eye Gravy. For a traditional thickened brown or white gravy, you do not use coffee. Most people prefer the savory, broth-based version for holiday dinners as it is more versatile and familiar to guests.