There is something uniquely nostalgic about the aroma of a honey-glazed or salt-cured ham roasting in the oven. While the ham itself is the centerpiece of the holiday table, the real liquid gold is often left behind in the bottom of the roasting pan. Learning how to make ham gravy from ham drippings is a culinary skill that elevates a standard meal into a gourmet experience. This savory, salty, and slightly sweet sauce is the perfect companion for mashed potatoes, biscuits, or the ham slices themselves.
In this comprehensive guide, we will walk through the science of the roux, the importance of balancing flavors, and the step-by-step process to ensure your gravy is smooth, flavorful, and free of lumps.
Understanding the Foundation: What Are Ham Drippings?
Before you start whisking, it is important to understand what exactly is sitting in your roasting pan. Ham drippings are a concentrated mixture of rendered fat, juices released from the meat during cooking, and whatever glaze or seasoning you applied to the ham.
Because ham is a cured meat, these drippings are significantly saltier than those from a turkey or a chicken. They also often contain sugars from glazes made with honey, brown sugar, or pineapple juice. This unique profile means you have to approach ham gravy differently than other types of gravy. You aren’t just adding salt; you are managing the salt that is already there.
The Components of Great Gravy
To make a successful gravy from scratch, you need three main components:
- The Fat: This comes directly from the ham drippings.
- The Thickener: Usually all-purpose flour, which creates a roux when combined with the fat.
- The Liquid: This can be a combination of the ham juices, stocks (chicken or vegetable), or even milk for a creamier version.
Preparing Your Drippings for the Perfect Base
Once your ham has finished roasting and is resting on a carving board, don’t throw away what’s in the pan. The first step in how to make ham gravy from ham drippings is “cleaning” those juices.
Pour all the liquid from the roasting pan into a glass measuring cup or a fat separator. Let it sit for a few minutes. You will see the fat rise to the top while the dark, flavorful juices (the fond) settle at the bottom.
Separating Fat from Liquid
You want to harvest about 4 tablespoons of the clear fat from the top. If your ham was particularly lean and didn’t produce enough fat, you can supplement this with unsalted butter. Keep the remaining dark juices, as these contain the concentrated ham flavor. However, taste them first. If they are extremely salty, you may only want to use a small amount and supplement the rest of the liquid volume with low-sodium broth or water.
Step-by-Step: How to Make Ham Gravy From Ham Drippings
Creating the Roux
Place a skillet or a heavy-bottomed saucepan over medium heat. Add 4 tablespoons of the ham fat (or butter). Once it is shimmering and hot, sprinkle in 4 tablespoons of all-purpose flour.
Whisk constantly for about 2 to 3 minutes. This process, known as making a roux, is vital. You are cooking out the raw flour taste. For ham gravy, you want a “blond” roux—golden in color but not dark brown. If you smell a nutty aroma, you are on the right track.
Incorporating the Liquids
Slowly begin pouring in your liquid. A good ratio is 2 cups of liquid for every 4 tablespoons of flour. Start with the reserved ham juices, whisking vigorously to prevent lumps. Once the juices are incorporated, add chicken stock or milk.
Continue to whisk as the mixture comes to a gentle simmer. The gravy will thicken as it heats up. If it becomes too thick, simply whisk in a little more broth or water until you reach your desired consistency.
Refining the Flavor Profile
Since ham drippings are naturally bold, you may not need much additional seasoning. However, a pinch of black pepper is almost always welcome. If the gravy is too salty due to the cure of the meat, add a splash of heavy cream or a teaspoon of apple cider vinegar. The acid in the vinegar helps cut through the salt and fat, balancing the palate.
Tips for Success and Common Pitfalls
Even the best cooks can run into trouble when learning how to make ham gravy from ham drippings. Here are some pro tips to ensure your sauce is perfect every time.
Preventing Lumpy Gravy
Lumps occur when the flour isn’t properly incorporated into the fat or when liquid is added too quickly. If you find yourself with a lumpy mess, don’t panic. You can pour the gravy through a fine-mesh strainer into a clean pot, or use an immersion blender to smooth it out instantly.
Controlling the Salt Content
This is the most common issue with ham gravy. Since the drippings are essentially a salt brine, always use “low-sodium” or “no-salt-added” broth as your supplemental liquid. Never add salt to your gravy until the very end, and only after you have tasted it.
Achieving the Right Texture
A good gravy should coat the back of a spoon. If your gravy is too thin, you can create a “slurry” by mixing a tablespoon of cornstarch with two tablespoons of cold water and whisking it into the boiling gravy. Let it boil for one minute to activate the starch.
Variations of Ham Gravy
While the classic savory gravy is a winner, you can customize your recipe based on what you are serving.
Creamy Red Eye Gravy Style
Traditionally, Red Eye gravy is made with black coffee and ham drippings. You can merge these worlds by adding a splash of strong brewed coffee to your roux-based gravy. It adds a deep, earthy complexity that pairs beautifully with the saltiness of the ham.
Sweet and Savory Apple Ham Gravy
If your ham was glazed with fruit, lean into that flavor profile. Substitute half of your chicken stock with unfiltered apple cider. The sweetness of the apple complements the pork perfectly and creates a festive flavor that is ideal for autumn or winter holidays.
Serving and Storage Suggestions
Ham gravy is best served immediately while it is hot and fluid. Pour it into a warmed gravy boat to maintain its temperature during the meal.
Storing Leftovers
If you have leftover gravy, let it cool completely before transferring it to an airtight container. It will stay fresh in the refrigerator for up to 3 days. When reheating, you may notice it has turned into a thick jelly—this is just the natural gelatin from the ham drippings. Simply heat it on the stove over low heat, adding a splash of water or milk to loosen it back up.
Can You Freeze Ham Gravy?
Yes, flour-based gravies freeze relatively well. Store it in a freezer-safe bag or container for up to 2 months. To serve, thaw it overnight in the fridge and reheat slowly, whisking frequently to recombine the fats and liquids.
FAQs
- What can I use if I don’t have enough ham drippings?
- If your ham didn’t produce much liquid, you can use unsalted butter as your fat source and a high-quality ham base (like “Better Than Bouillon”) mixed with water for the liquid. This will mimic the flavor of natural drippings without needing the pan scrapings.
- Why is my ham gravy bitter?
- Bitterness usually comes from one of two things: burning the flour during the roux stage or using too much black coffee in a Red Eye variation. To fix a slightly bitter gravy, add a pinch of brown sugar to counter the bitterness with sweetness.
- Can I make this gravy gluten-free?
- Absolutely. You can substitute the all-purpose flour with a 1-to-1 gluten-free flour blend. Alternatively, skip the roux and thicken the boiling ham juices and broth with a cornstarch slurry (cornstarch mixed with cold water). The texture will be silkier and more translucent than a flour-based gravy.
- How do I fix gravy that is too salty?
- If your ham drippings were a salt bomb, the best solution is volume. Add more unsalted broth or a splash of heavy cream. Another old kitchen trick is to simmer a peeled, halved potato in the gravy for 10 minutes; the potato will absorb some of the excess salt, though this is less effective than simply diluting the sauce.
- What is the difference between ham gravy and Red Eye gravy?
- Traditional Red Eye gravy is a thin, translucent sauce made by deglazing a pan of fried country ham with black coffee. It does not use a roux or thickener. The recipe discussed here is a “country-style” or “velouté-style” ham gravy, which is thick, creamy, and better suited for pouring over mashed potatoes or biscuits.