Whether you are finishing up a festive holiday dinner or simply making a weekend comfort meal, knowing how to make a ham gravy is a culinary skill that elevates a good meal into a great one. Ham, with its unique balance of saltiness, sweetness, and smokiness, provides a flavor base that is distinctly different from chicken or beef. While many people are accustomed to creamy sausage gravies or rich brown turkey gravies, ham gravy offers a versatile range of profiles—from a silky smooth milk-based sauce to a robust, savory pan drippings reduction.
Understanding the Foundation of Ham Gravy
The secret to any world-class gravy lies in the quality of the base. When you roast a ham, especially one glazed with honey, maple syrup, or brown sugar, the drippings left in the bottom of the pan are liquid gold. These drippings contain rendered fat, concentrated juices, and caramelized sugars that provide a depth of flavor you simply cannot get from a jar or a packet.
If you don’t have enough pan drippings, don’t worry. You can still create a spectacular sauce using high-quality ham stock or even a combination of butter and bouillon. However, if you are working with a freshly roasted ham, the first step is always to preserve those juices.
The Role of the Roux
Most ham gravy recipes rely on a roux to achieve the desired thickness. A roux is a simple mixture of fat and flour cooked together. In the context of ham, the fat can be the rendered ham fat from the pan or unsalted butter. Using unsalted butter is often preferred because ham is naturally high in sodium, and controlling the salt level is crucial for a balanced final product.
To make a standard roux, you use equal parts fat and all-purpose flour. The length of time you cook the roux determines the color and flavor of your gravy. For a creamy white ham gravy, you only cook the roux for a minute or two to remove the raw flour taste. For a darker, savory ham gravy, you might cook it until it reaches a light golden blonde color.
Step by Step Instructions for Classic Ham Gravy
To begin your journey into making the perfect ham gravy, you will need to gather your ingredients. This recipe focuses on a savory, versatile version that pairs beautifully with mashed potatoes, biscuits, or the ham slices themselves.
Ingredients You Will Need
- 4 tablespoons of ham drippings or unsalted butter
- 4 tablespoons of all-purpose flour
- 2 cups of liquid (this can be a mix of ham juices, chicken stock, or whole milk)
- 1/2 teaspoon of black pepper
- A pinch of dried thyme or rubbed sage (optional)
- Salt to taste (be cautious)
Preparing the Base
If you are using pan drippings, pour them from the roasting pan into a glass measuring cup. Allow the fat to rise to the top. Spoon off 4 tablespoons of that fat into a saucepan. If you don’t have enough fat, supplement it with butter. If you are starting from scratch without a roast, simply melt 4 tablespoons of butter in your saucepan over medium heat.
Cooking the Roux
Once your fat is hot and shimmering (or the butter is melted and bubbling), whisk in the flour. Continue to whisk constantly over medium heat. You want the mixture to become a smooth paste. Cook this for about 2 minutes. You will notice the scent change from a “pasty” smell to something slightly nutty. This ensures your gravy won’t taste like raw dough.
Adding the Liquids
This is the most critical stage for preventing lumps. Slowly pour in your liquid—whether it’s stock, milk, or a combination—about a quarter cup at a time. Whisk vigorously after each addition. The mixture will initially seize up and become very thick, but as you continue to add liquid and whisk, it will smooth out into a velvety sauce.
Once all the liquid is incorporated, increase the heat slightly to bring the mixture to a gentle simmer. Do not let it reach a rolling boil, as this can break the emulsion or scorch the bottom. Simmer for 3 to 5 minutes until the gravy reaches your preferred thickness. It should easily coat the back of a spoon.
Varieties of Ham Gravy
Depending on your family traditions or the specific meal you are serving, you might want to adjust the style of your gravy. Ham is incredibly flexible and interacts well with both dairy and acidic components.
Southern Style Red Eye Gravy
Red eye gravy is perhaps the most famous variation of ham gravy, particularly in the Southern United States. Unlike traditional thickened gravies, red eye gravy is a thin sauce made using the fond (the browned bits) from frying a ham steak in a skillet.
To make this, you remove the ham from the pan and pour in about a half cup of strong black coffee. The acidity of the coffee deglazes the pan, lifting the salty ham bits. You simmer it until the liquid reduces by about half. It results in a dark, salty, and intensely flavorful jus that is traditionally served over grits or biscuits.
Creamy Country Ham Gravy
This version is similar to a white gravy or a Béchamel. By using whole milk or even a splash of heavy cream as your primary liquid, you create a rich, white sauce that balances the saltiness of the ham. This is the go-to choice for “Ham and Gravy” breakfasts. Adding a generous amount of cracked black pepper is essential here to cut through the richness of the dairy.
Sweet and Savory Glaze Gravy
If your ham was cooked with a heavy sugar glaze (like pineapple or honey), your drippings will be quite sweet. To turn this into a gravy, you may want to add a tablespoon of Dijon mustard or a teaspoon of apple cider vinegar. This acidity cuts through the sugar and creates a sophisticated “Agrodolce” or sweet-and-sour effect that is common in high-end culinary preparations of pork.
Tips for the Perfect Consistency and Flavor
Making gravy is as much an art as it is a science. Even experienced cooks occasionally run into issues with texture or seasoning.
How to Fix Lumpy Gravy
If, despite your best efforts, you see lumps forming in your ham gravy, don’t panic. The easiest fix is to pour the gravy through a fine-mesh strainer into a clean pot. This will catch the flour clumps. Alternatively, you can use an immersion blender (stick blender) to whizz the gravy until it is perfectly smooth.
Managing Salt Levels
Ham is notoriously salty. Often, the drippings contain enough sodium that you won’t need to add any extra salt to the gravy at all. Always taste your gravy at the very end of the cooking process. If it is too salty, you can dilute it with a little more milk or unsalted stock, or add a tiny pinch of sugar to help mask the saltiness.
Achieving the Right Temperature
Gravy should always be served hot. If you make it ahead of time, it will likely form a “skin” on top as it cools. To prevent this, you can press a piece of plastic wrap directly onto the surface of the gravy while it sits. When reheating, do so over low heat and add a splash of water or milk to loosen it back up to its original consistency.
Pairing Ham Gravy with Your Meal
While mashed potatoes are the classic companion, ham gravy is surprisingly versatile.
- Biscuits and Scones: A thick, creamy ham gravy poured over flaky buttermilk biscuits is a staple breakfast.
- Roasted Vegetables: Drizzle a savory ham gravy over roasted carrots or Brussels sprouts. The smokiness of the ham complements the charred edges of the vegetables.
- Stuffing and Dressing: If you are serving ham for Thanksgiving instead of turkey, ham gravy provides a moist, flavorful element to traditional bread stuffing.
- Rice and Grits: In many coastal regions, a thinner ham gravy is served over white rice or buttery stone-ground grits.
Storing and Reheating
If you have leftovers, ham gravy stores exceptionally well. Transfer it to an airtight container and keep it in the refrigerator for up to 3 to 4 days.
Because of the flour and fat content, the gravy will solidify into a jelly-like consistency when cold. This is perfectly normal. To reheat, place it in a small saucepan over medium-low heat. Add a tablespoon of water or milk to help it melt down smoothly. Whisk it occasionally as it heats up to ensure the fat and liquids re-incorporate.
Freezing ham gravy is possible, though dairy-based gravies (those made with milk) may separate slightly upon thawing. If you plan to freeze your gravy, it is best to use a stock-based recipe. Store it in a freezer-safe bag for up to 2 months. When you are ready to use it, thaw it in the fridge overnight and whisk it vigorously while reheating on the stove.
FAQs
Can I make ham gravy without pan drippings?
Yes, you can. If you don’t have drippings, use 4 tablespoons of unsalted butter as your fat base. For the liquid, use a high-quality store-bought ham base or chicken stock. You can add a drop of liquid smoke or a bit of Worcestershire sauce to mimic the smoky flavor of real ham drippings.
What is the difference between ham gravy and sausage gravy?
The primary difference is the protein and the flavor profile. Sausage gravy uses the fat and crumbled bits from pork sausage, which usually contains sage, red pepper flakes, and other spices. Ham gravy is smoother and relies on the cured, smoky, and often sweet flavor profile of the ham roast.
Why is my ham gravy too thin?
If your gravy is too thin, it likely hasn’t simmered long enough or the ratio of liquid to roux was too high. You can thicken it by letting it simmer for a few more minutes to reduce. Alternatively, mix a teaspoon of cornstarch with a teaspoon of cold water to create a slurry, then whisk that into the simmering gravy.
Can I use cornstarch instead of flour for ham gravy?
Yes, using cornstarch will result in a gluten-free gravy that is more translucent and glossy. To do this, skip the roux. Mix 2 tablespoons of cornstarch with 2 tablespoons of cold water. Bring your ham stock/liquids to a boil, then slowly whisk in the slurry until the desired thickness is reached.
How do I make my ham gravy darker?
To achieve a deeper brown color, you need to cook your roux longer. Instead of stopping at the 2-minute mark, keep whisking the flour and fat for 5 to 7 minutes until it reaches a “peanut butter” color. You can also add a teaspoon of browning sauce (like Kitchen Bouquet) or a splash of soy sauce to darken the final product without significantly changing the flavor.