In my kitchen, I’ve learned that while ham is important, gravy completes the dining experience. This easy, quick, and simple recipe is made with a few ingredients in under ten minutes. With an easy-to-follow process, you can transform pan-drippings, drippings, and natural juices from a glazed ham with caramelized glaze into a rich, creamy, savory sauce full of flavor, richness, and aroma.
A balanced combination of herbs, spices, and seasoning creates a flavor-packed, packed, and flavorful condiment that feels homemade yet gourmet. Its velvety and velvety-texture, with a smooth texture, make it luscious and delectable. The savory-flavor, light sweetness, hearty blend, and deep essence of taste meld seamlessly, providing notes that dance on the palate like a soft symphony.
I love to pour it over slices of succulent meat or serve it spooned on biscuits for breakfast in the South, where white gravy feels similar. It works as a topping to enhance a festive feast, holiday dinner, quiet dinners, or a simple meal at the table. At a family gathering, celebration, or other special occasions, this southern-style, traditional, classic, comfort-style food feels perfect and indulgent, adding an extra layer of indulgence.
If you follow a few tips, the making, cooking, and preparation stop being a nail-biter, helping you avoid lumpy, bland, watery, glue-y, or salty results. This hearty, surefire touch helps you discover deeper flavor, complements the meat, impress guests, and turn a simple feast into a small culinary masterpiece, adding satisfaction, deliciousness, ease, and an extraordinary finish.
Ingredients
I always start by reviewing the full list of ingredients on the recipe card and reading the notes to keep in mind the salt balance. The base comes from:
2 cups of Pan Drippings or 1 ¼ cups of ham drippings — use as much as you have
Flavorful liquid left at the bottom of the slow cooker after making Crockpot Ham with Brown Sugar and Ham Glaze
Or ham juices collected from the roasting pan
If you’re short, add milk to make up the difference
Since Ham is brined, the dripping can be salty, so it’s critical not to add salted butter.
For structure and seasoning, I rely on:
3 Tablespoons or 4 tablespoons of Unsalted Butter
All Purpose Flour, adjusting with ¼ cup or 2 Tbsp of flour to thicken the gravy
I prefer using flour instead of cornstarch
A 1:1 GF AP flour substitute to make gluten free gravy
1/4 Teaspoon or ½ teaspoon of Black Pepper, including coarse ground black pepper
1 tsp of fine Kosher salt or Salt to taste
A touch of coarse black pepper for deeper flavor, added benefits, and better White gravy texture with a simple addition
To finish, I stir in Half-and-Half for a rich, creamy texture that makes perfect ham gravy. If available, I blend in ham glaze from a Smoked Glazed Ham recipe.
Instructions
The Base Idea
Making ham gravy is basically the same as making turkey or chicken gravy. A lot of people add milk, but I prefer to skip it; you can certainly choose your own thing.
Another difference is that at many times, when glazing with a sort of sweet glaze, it finds its way into the drippings, which is a good boost of flavor. The result is a slightly salty gravy that goes great with ham.
Like most gravies, I start with a roux made from flour and butter, and in a few minutes, it’s time to eat.
Build the Roux
Melt 3 tablespoons of butter over medium heat in a frying or sauce pan. Add a little flour, whisking constantly, this is known as the base; Continue cooking for 2-3 minutes.
If it seems like it’s in danger of burning, reduce to low heat or remove it entirely, but still stir. I often Make the Roux on medium-low, sprinkle flour on top, and whisk until it turn golden brown to avoid that unpleasant raw taste if added sooner.
Add Flavor and Finish
Add 2 cups of Drippings, mixing vigorously so the liquid is fully incorporated. Bring to a boil, then cook and stir occasionally, adding salt and pepper to taste; 1/4 teaspoon each feels perfect to me.
Slowly pour, never dump, so it will incorporate smoothly. Let it Simmer as it simmers, continue simmering until it thickens a bit.
For a Creamy Factor, Stir in half-and-half and season, then ENJOY. In a saucepan, Sprinkle and Cook continuously for 1 full minute until lightly colored; stir the entire mix so no lumps form, and adjust to your liking with more half.
Carefully adjust the seasoning as desired and Enjoy it hot with biscuits or anything you love. I sometimes use Tbsp in a large pan, stir until thoroughly mixed and formed, especially with rich juices from a Smoked or Glazed Ham recipe. Let it cook 5 minutes until the consistency thickens, then Serve over warm slices and enjoy.
Notes & Nutrition
Cooking Notes
I prepare gravy from a half bone-in ham once it is cooked to an internal 140 °F, letting the natural drippings build deep flavor.
If I need a bit more, I mix Better Than Bouillon Ham Base or chicken stock, often stirring 2 teaspoons into two cups of water when pan drippings are light.
For a large crowd, I plan on doubling the recipe and adding additional 2 cups for balance.
I always taste before adding salt and pepper—steady cooking makes all the difference.
Depending on what’s in my kitchen, I may use extra Bouillon, Ham Base, or simple stock, measured carefully with teaspoons and cups, whether serving a full ham or just a half bone-in cut.
Nutrition Facts
Keep the Serving Size at 1/3 cup.
Each serving has Calories 61, Sugar 1g, Sodium 116mg, and Fat 35g.
The fat includes Saturated Fat 22g, Unsaturated Fat 13g, and Trans Fat 0g.
It also contains Carbohydrates 1.3g, Fiber 0g, Protein 0.3g, and Cholesterol 15.3mg.
Watching every cup, g, and mg helps me enjoy gravy without going overboard.
Storage & Reheating
To STORE, I Refrigerate leftover ham gravy in an airtight storage container for up to 3 days.
To REHEAT, I Warm leftovers in a saucepan on the stovetop over medium-low heat, stirring so it doesn’t boil, or use the microwave.
To keep it longer, I FREEZE it in a freezer bag or sealed container for 3 months, Thaw overnight in the refrigerator, then reheat following the same instructions.
