Ham Gravy
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Ham Gravy
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Use ham drippings to make this old-fashioned ham gravy recipe! Perfect for serving with pork, mashed potatoes, or sopping up with biscuits.
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Ingredients
- 1 ¼ cups ham drippings use as much as you have; if you're short, add milk to make up the difference
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour use 1:1 GF AP flour substitute to make gluten free
- ¼ cup half and half
- ½ teaspoon coarse ground black pepper
Instructions
- In a medium saucepan, melt the butter over medium-low heat. Sprinkle the flour over the top. Cook, whisking continuously, for 1 full minute. The flour should turn lightly golden.
- Gradually pour in the ham drippings, whisking the entire time so that no lumps form. Bring to a simmer and continue whisking, until the gravy thickens to your liking, about 2 to 3 minutes.
- Stir in the half and half and pepper. Carefully taste and adjust seasoning as desired. Enjoy hot with ham, biscuits, and anything else you like.
Notes
- TO STORE: Refrigerate
- leftover ham
- gravy in an airtight storage container for up to 3 days.
- TO REHEAT: Warm leftovers in a saucepan on the stovetop over medium-low heat, stirring frequently; don’t let it come to a boil. You can also reheat ham gravy in the microwave.
- TO FREEZE: Freeze leftovers in an airtight container or freezer bag for up to 3 months. Thaw overnight in the refrigerator, then reheat according to the instructions above.
- TO STORE: Refrigerate leftover ham gravy in an airtight storage container for up to 3 days.
- TO REHEAT: Warm leftovers in a saucepan on the stovetop over medium-low heat, stirring frequently; don’t let it come to a boil. You can also reheat ham gravy in the microwave.
- TO FREEZE: Freeze leftovers in an airtight container or freezer bag for up to 3 months. Thaw overnight in the refrigerator, then reheat according to the instructions above.
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