Heat Resistant Spatula — Works well for stirring and scraping the sides of the pan. Gravy Boat — for serving. If you love this ham gravy as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest!
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Re-discover family favorite comfort food from days gone by that brings back instant memories at first bite. Read my privacy policy here. I had been searching for a gravy recipe that had exact measurements of the ingredients. I was searching on Pinterest and came across this recipe. At first I thought — Heavy Whipping Cream?
But, then I thought what can it hurt to try it. If you can add more butter or heavy whipping cream to almost anything it makes it better! It was amazing! I received lots of compliments. No seasonings whatsoever. We bring the water to a boil then turn down to low and simmer the ham on the stove for hours. To avoid clumping, to cook out the raw flour taste, and to prevent it from burning keep whisking. Yes, this is more work, but browning the flour adds a layer of flavor.
Cornstarch is pure starch, so it thickens very quickly and doesn't require extra boiling to reduce the gravy. Flour is mostly starch, but it also has protein. Because it's not pure starch, you might need a little more flour than cornstarch. You might also need to simmer and reduce the gravy to get your ideal thickness. I've heard it said that flour holds up better for reheating but I didn't think it was a huge issue.
What I found: After making several batches of gravy, the flour is the absolute winner. Because we're simmering butter and flour together, the butter browns, and the flour gets nutty. It is so flavorful it's a no-brainer. If you need gluten-free gravy, then absolutely use cornstarch. If you brown the butter in the skillet before adding the broth, then you'll at least have that dimension of flavor in the final product.
However, if you need dairy-free, gluten-free gravy, use oil and cornstarch instead of butter and flour. The smoky qualities of the gravy will still go above and beyond a traditional brown or country gravy. Even when roasting a large ham, there might not make enough drippings to make gravy. My goal is to have 2 total cups of liquid in the measuring cup. Red-eye gravy is ham gravy with coffee as the liquid! What I found: I had more than enough ham broth from my roasting pan because I added 2 cups of water to it before putting it in the oven.
My ham broth was super flavorful but also very salty. Because I can't ever get enough salt, I didn't dilute it with water. If you don't have enough ham broth you can use chicken broth to make up the difference. Between using straight broth either bouillon or drippings , milk, and cream, I discovered my personal preferences. Milk gave the gravy a classic country gravy taste.
I was good but my least favorite. If you love country gravy, then you'll want to make this version. Cream absolutely knocked my socks off! It was a rich, smoky cream sauce reminiscent of alfredo sauce. My husband took the leftover creamy gravy and mixed it with a pound of cooked pasta and chopped ham. That was his meal prep for the week. The broth-based gravy was my favorite. It was rich and flavorful but not heavy like the cream base was.
I would make both again, but the broth gravy was just perfect. It was smokey, with a hint of sweet from the brown sugar glaze the was on the ham. This will definitely be a new tradition in our home every Christmas.
Baked brown sugar ham with ham gravy! I wish I could give it 6 stars : Read More. Ham gravy is the best.. I use corn starch when I don't have many drippings because I have found with using flour with small amounts of drippings it makes it taste starchy sometimes. But like he said you are missing out if you don't try this!!! Read More. I used pineapple juice as the video suggested to make sure I had enough gravy I grew up with another version that had 6 oz.
I use French's yellow mustard Read More. So true that people don't make ham gravy? My mom and sisters always make it and its so easy. Ham drippings corn starch and maybe some extra beer to make enough so we don't fight over there not being enough Read More.
Brad Tjapkes. I make this most delicious and wonderful dish a little different. I always use a pound smoked picnic substitute apple juice for pineapple juice pin sliced pineapples to the ham with toothpicks and add 2 tsp dry yellow mustard. My mom would make this dish for me the first Sunday I was home on leave overtime!
There is nothing better and the leftovers are just as good!! If you haven't tried this dish you simply must. Once the meat is thawed, it is safe to stay in the fridge for another days. Overall, we recommend placing your frozen ham in the refrigerator days prior to your planned ham dinner feast.
We recommend thawing frozen ham prior to cooking, however, we know that mistakes happen, time flies, and everyone gets busy. If you need to cook a ham that is still frozen, you are able to cook it in the oven.
While the ham from Omaha Steak is pre-glazed and coated with a sweet exterior, we still prepared an additional ham glaze. The ham glaze is essential as part of the ham gravy recipe as it helps to flavor the pan drippings. We recently purchased a wireless thermometer that has been a major secret to our success when smoking meat.
Simply put the oven-safe probe into the meat and the wireless thermometer will alert you when your food has reached the targeted internal temperature. Easy Peasy! This simple ham gravy only uses a few critical ingredients: the pan drippings from the ham glaze, starchy potato water, and a cornstarch slurry. You need to make ham gravy with cornstarch in order to thicken up the juices and pan drippings.
The potato water helps to add more volume to the ham gravy.
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