The Gravy Your Ham Has Been Waiting For
This Ham Gravy is one of those old-fashioned recipes that turns simple ingredients into real comfort food. It’s the kind of gravy that brings everyone back for seconds. It’s a staple on holiday tables, but it’s just as good spooned over biscuits on a quiet Sunday morning. Once you make it from scratch, you’ll never want the packet mix again.
What Makes Ham Gravy Different?
Ham is cured, often smoked, and sometimes glazed with brown sugar, honey, or maple. That means:
- Your drippings already have intense flavor
- You may need less salt than expected
- Sugar or acidic notes (pineapple juice, vinegar) may already be present
Every cook has a version, but most ham gravies start with:
| Ingredient | Why It Matters |
|---|---|
| Ham drippings | Salty, smoky base |
| Fat (ham fat or butter) | Helps form the roux |
| Flour | Thickens the gravy |
| Liquid (water, broth, milk, or cream) | Adjusts flavor + consistency |
| Black pepper & herbs | Flavor balance |
The most common debate? Water vs. milk.
Water keeps the flavor purely savory and smoky. Milk or cream mellows saltiness and adds a country-gravy richness—especially good with biscuits.
Ingredients
- Ham drippings (fat + juices)
- Flour
- Liquid (water, broth, or milk)
- Fresh black pepper
- Optional: splash of cream, mustard powder, or brown sugar
Serving Ideas
- Pour it over mashed potatoes or dressing
- Spoon onto fluffy biscuits for breakfast
- Drizzle on a ham sandwich (trust me 👀)
- Use it as a dipping sauce for fried potatoes or veggies
It’s also the perfect way to give leftover ham meals a second life.
Whether you learned it from a grandparent who never wasted a drop, or you’re discovering it right now, ham gravy deserves a place in your seasonal cooking canon. It’s thrifty, delicious, and brings a nostalgic comfort that only real home cooking can.
So next time you roast a ham… don’t wash that pan just yet. Grab a whisk and turn those humble drippings into the star of the meal.
Scroll down below for the complete recipe…..
Ingredients
- 1 1/2 cups ham drippings plus broth or water if there is not enough drippings
- 2-4 tbsps flour
- 1-2 cups liquid: milk, water, or broth
- Black pepper to taste
- Optional: a teaspoon of mustard, honey, or brown sugar for flavor balance
Instructions
- Remove your ham from the roasting pan and set it aside to rest.
- Strain drippings into a saucepan to remove any bits (unless you like the bits — no judgment!).
- Whisk in the flour over medium heat to make a smooth paste.
- Slowly pour in milk or broth, whisking constantly until silky.
- Simmer until thickened. Season with pepper — usually no salt needed because ham has that covered.
- That’s it — a few minutes and you have liquid gold.