Ham Gravy

This Ham Gravy is the easiest way to turn those flavorful drippings into something truly special to serve alongside your ham. It comes together quickly with simple ingredients and is perfect over slices of ham, mashed potatoes, or anything that needs a little extra comfort.

Every year when I make a ham, I find myself hovering over the pan more than I probably should. Catch me sneaking little tastes of that salty, meaty liquid that collects in the bottom, because it would be unacceptable to drink it right?

It’s always been my favorite part, especially those little meaty bits that settle in there.

I finally thought, why am I not turning this into an actual gravy? Ever since then, I’ve made it a point to save those drippings. 

It is now one of my favorite parts of the whole meal. Something about it just feels extra comforting, especially when over mashed potatoes.

If You Do Not Have Enough Drippings

If you’re worried about not having enough drippings, you can use Better Than Bouillon ham base as a backup or boost. Just mix it with hot water according to the package directions.

You can use it in place of your drippings to build a really flavorful gravy. This is the same ingredient I use in my Ham Stuffing Recipe.

Use The Right Pan & You Will Have The Drip

One of the biggest mistakes people make is using a roasting pan that’s way too big. When the pan is oversized, all of that liquid from the ham spreads out into a thin layer across the bottom, so instead of staying pooled around the meat it spreads and dries up.

Once it’s spread out like that, it evaporates much faster in the heat of the oven, and you can even start to lose it to scorching before you realize what’s happening. That means you’re losing moisture that keeps your ham juicy. 

You’re also losing the very drippings you need for a good gravy. Using a snug-fitting pan keeps the liquid concentrated, slows down evaporation, and helps build those rich, flavorful juices that make the whole dish better.Make Sure The Drippings Have Flavor

These ham drippings have a little extra flavor because the ham is warmed with Coca Cola and prune juice. This gives them a subtle sweetness and that rich, almost molasses-like base.

When you turn that into gravy, it creates a really balanced sweet and savory flavor. If you prefer your gravy a little sweeter to match your ham, add a pinch or two of brown sugar to taste.

Friendly Reminder

No matter how you are warming your ham, whether it’s in the oven, a slow cooker, or a Nesco, you always want to have some type of liquid in the bottom. This helps keep the ham moist as it heats. 

It will also prevent it from drying out. It definitely creates those flavorful drippings you can use for gravy.

Where Are The Juices Coming From?

As the ham warms, it naturally releases its own juices because it’s already been cured and fully cooked. The heat gently pushes that moisture out of the meat.

It then mixes with whatever liquid you have in the bottom of the pan or roaster. This is what creates those rich, flavorful drippings to make the gravy. 

It is essentially concentrated ham flavor made as the ham heats. Keeping some liquid in the bottom helps build even more of it.

Ingredients

• 3 tablespoons butter
• 2 heaping tablespoons flour
• 3 cups ham drippings (from oven or slow cooker ham)
• Black pepper, to taste
• Pinch of chili powder
• Pinch of paprika
• 1 to 2 teaspoons brown sugar
• 1/2 tablespoon dried parsley
• Optional: 2 tablespoons heavy cream
• Optional: 1 teaspoon grainy mustard

Instructions

1. Melt the butter in a skillet over medium heat. Add the flour and whisk until smooth and well combined. Let this cook for 1 to 2 minutes until lightly golden.
2. Slowly whisk in the ham drippings, continuing to whisk so the gravy stays smooth.
3. Bring to a gentle simmer and cook on low until the gravy thickens.
4. Add black pepper, chili powder, paprika, brown sugar, and dried parsley. Stir to combine and let simmer until it reaches your desired consistency.
5. Taste and adjust seasoning as needed. For a richer gravy, stir in heavy cream. For a slightly tangy flavor, add grainy mustard.

Notes

• Reserve about 3 cups of drippings from your ham, whether you made it in the oven or a slow cooker.
• If you only have 2 cups of drippings, reduce the butter to 2 tablespoons and the flour to about 1 1/2 tablespoons so the gravy isn’t too thick.
• If warming your ham in the oven, use a roasting pan that fits the ham as snugly as possible. A larger pan allows the liquid to spread out and evaporate, which means you will lose a lot of those flavorful drippings needed for the gravy.