After the holiday feast is over and the centerpiece ham has been carved, most people eye that roasting pan with a bit of uncertainty. There, shimmering at the bottom of the dish, is liquid gold: the ham drippings. While many home cooks are well-versed in making turkey or beef gravy, ham gravy is a slightly different beast. It is saltier, often sweeter due to glazes, and possesses a unique depth of flavor that can transform a side of mashed potatoes or a leftover ham sandwich into a gourmet experience.
Learning how to make gravy with ham drippings is a skill that ensures nothing from your expensive holiday roast goes to waste. Whether you are aiming for a classic savory brown gravy or a creamy, milk-based version, the process is straightforward once you understand the balance of salt, fat, and flour.
Understanding Your Drippings
Before you turn on the stove, you need to evaluate what you have in your pan. Ham drippings are composed of rendered fat, juices from the meat, and often remnants of the glaze you used during the baking process.
The Salt Factor
Unlike chicken or beef, ham is cured. This means the drippings will be naturally high in sodium. Before adding any extra salt to your gravy, you must taste the drippings. If they are intensely salty, you may need to dilute them with unsalted stock or water.
Glaze Influence
If you used a honey, maple, or brown sugar glaze, your drippings will have a high sugar content. This can lead to a gravy that caramelizes quickly or tastes quite sweet. To balance this, you might incorporate acidic elements like a splash of apple cider vinegar or extra black pepper to cut through the sugar.
Gathering Your Ingredients
To create a standard batch of ham gravy, you will need a few pantry staples to complement your pan drippings.
- Ham drippings (strained of any burnt bits)
- All-purpose flour (the thickening agent)
- Liquid (unsalted chicken broth, vegetable stock, or whole milk)
- Unsalted butter (if the ham didn’t render enough fat)
- Freshly cracked black pepper
- Optional: Garlic powder, onion powder, or a pinch of dried thyme
The Step by Step Process for Classic Savory Ham Gravy
The most common way to prepare this is through a traditional roux-based method. This creates a smooth, velvety texture that holds up well on a dinner plate.
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Prepare the Base
Begin by pouring all the liquid and fat from your roasting pan into a glass measuring cup. Let it sit for a few minutes so the fat rises to the top. Spoon off about 4 tablespoons of that fat and place it into a saucepan over medium heat. If you don’t have enough ham fat, supplement the remainder with unsalted butter.
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Create the Roux
Once the fat is shimmering, whisk in 4 tablespoons of all-purpose flour. You want to cook this mixture for about 2 minutes. This “cooks out” the raw flour taste and allows the mixture to become slightly golden and nutty. This is the foundation of your gravy’s thickness.
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Incorporate the Liquids
Slowly pour in 2 cups of liquid while whisking constantly. A combination of the remaining ham juices (the dark liquid at the bottom of your measuring cup) and chicken broth works best. By adding the liquid slowly, you prevent lumps from forming.
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Simmer and Thicken
Continue to cook the gravy over medium heat, stirring frequently. As the temperature rises to approximately 200°F, the starches in the flour will fully hydrate and thicken the sauce. Let it simmer for 1 to 2 minutes until it reaches your desired consistency. If it becomes too thick, simply whisk in a little more broth.
Exploring Variations: Creamy Milk Gravy
In some regions, particularly in the Southern United States, ham gravy is often made with milk rather than broth. This creates a “sawmill” style gravy that is exceptionally rich.
To make a creamy version, follow the same roux steps above, but replace the chicken broth with whole milk or half-and-half. This version is particularly delicious when served over buttermilk biscuits or alongside a breakfast spread of ham and eggs. The calcium in the milk also helps to mellow out the intense saltiness of the ham juices.
Balancing the Flavors
Because ham drippings are so potent, your gravy might need a little “tweak” at the end to make it perfect.
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If the gravy is too salty, do not add more salt. Instead, add a splash of heavy cream or a tablespoon of unsweetened applesauce. The fats and natural sugars help mask the salt.
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If the gravy is too sweet from a honey glaze, add a teaspoon of Dijon mustard or a few drops of Worcestershire sauce. The acidity and umami will bring the flavor profile back to the savory side.
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If the gravy is bland, which is rare with ham but possible if you used too much flour, add a dash of onion powder or a sprig of fresh thyme while it simmers.
Proper Storage and Reheating
Ham gravy can be made in advance, which is a huge relief during busy holiday hosting.
Refrigeration
Store your finished gravy in an airtight container in the refrigerator for up to 3 to 4 days. As it cools, it will likely thicken into a jelly-like consistency due to the natural gelatins in the ham juices. This is normal and a sign of a high-quality gravy.
Reheating
To reheat, place the gravy in a small saucepan over low heat. Add a tablespoon of water or broth to help loosen it up. Whisk continuously as it warms to ensure the emulsion stays together and the texture remains smooth.
Common Mistakes to Avoid
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The most frequent error is adding salt too early. Always wait until the gravy is fully thickened and finished before doing a final taste test.
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Another mistake is not straining the drippings. While the little browned bits (fond) are flavorful, large chunks of burnt glaze or gristle can ruin the texture of an otherwise perfect sauce. Use a fine-mesh sieve to ensure a professional result.
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Lastly, watch your heat. Because of the sugar content in ham glazes, the drippings can scorch if the heat is too high. Maintain a steady medium-low to medium heat throughout the process.
Frequently Asked Questions
Can I make ham gravy without flour?
Yes, you can use cornstarch as an alternative thickening agent. Create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Whisk this into the boiling ham drippings and broth. This will result in a more translucent, glossy gravy that is naturally gluten-free.
My ham gravy is too thin, how do I fix it?
If your gravy hasn’t thickened enough after simmering, do not just add raw flour. Instead, mix a teaspoon of softened butter with a teaspoon of flour to create a “beurre manié.” Whisk this small paste into the simmering gravy. It will melt and thicken the sauce without creating lumps or a raw flour flavor.
What should I do if my gravy is lumpy?
Lumps usually happen when liquid is added too quickly to the roux. If this happens, don’t panic. Simply pour the gravy through a fine-mesh strainer into a clean pot, or use an immersion blender to zap the lumps away until the sauce is smooth.
Can I freeze ham gravy for later use?
Standard ham gravy made with broth and flour freezes quite well for up to 3 months. However, if you made a creamy milk-based gravy, it may separate or become grainy upon thawing. If you do freeze it, reheat it slowly while whisking vigorously to bring the texture back together.
Why is my ham gravy a strange gray color?
The color of your gravy depends on the “fond” or the browned bits in the pan. If your ham was pale, your gravy might be too. You can deepen the color and the savory flavor by adding a drop of browning sauce or a teaspoon of soy sauce, which adds both color and a rich umami depth.