This scratch-made Ham Gravy is straightforward and always delicious, perfect for a holiday or anytime meal.
Odds are, if you were to ask someone from outside the U.S. what qualifies as “American” (United States) food, they’d likely tilt their head and list some dishes you might find on the average Thanksgiving or Christmas table: roast meats (turkey and ham), mashed autumnal vegetables (various potatoes, squash, gourds galore), creamy casseroles, and—never to be dismissed—gravies.
In the realm of gravies, there are the boxed kinds you’ll find at the grocery store and then there’s the homemade stuff. While the former may satisfy some, I can’t overemphasize how worthwhile it is to spend the tiny bit of extra time stirring up a gravy like this one right in your own kitchen—no box needed. This ham gravy calls for unsalted butter, all-purpose flour, ham drippings, and black pepper. Compared to working with a boxed mix, the extra effort is negligible, and the resulting gravy is silky and deeply flavorful.
Customizing your ham gravy for maximum deliciousness
A quality ham gravy is built on drippings, butter, flour, and black pepper—and honestly, that alone is enough. However, if you’re in the mood to nudge it somewhere a little more complex, there are a few ways to add depth without turning it into a full-on science project. A spoonful of Dijon mustard adds a nice tang and sharpness. A small splash of apple cider vinegar or, even better, fresh lemon juice brightens the richness. Finely minced shallot sautéed in the butter before adding flour gives the gravy a sweetness. And if you keep fresh herbs around, some chopped thyme or sage folded in at the end makes it feel decidedly holiday-appropriate.
If you’re like me and you love a bit of heat, here’s what I do: A pinch of cayenne, a few cracks of extra black pepper, or even a half teaspoon of Calabrian chili paste will add some heat without overwhelming the flavor. Smoked paprika deepens the savoriness, while a dash of hot sauce (especially a vinegar-forward one) cuts through the fat. Ham drippings are already salty and flavorful, so think of these additions as small enhancements. Taste as you go, adjust once, and stop when it feels round and balanced.
How do I store leftovers?
Allow your ham gravy to cool completely, then transfer it to an airtight container and refrigerate for up to 4 days. When reheating, warm it gently on the stovetop, adding a splash of broth or water to loosen if necessary. For longer storage, freeze the gravy in a freezer-safe container (or portion it into smaller containers for easy thawing) for up to 3 months.
Serving suggestions
As for all the foods you can spoon this gravy onto, the options are vast. You just can’t beat this Stuffing Recipe, though. Ladle the ham gravy over it and enjoy. For another fan favorite, give these fabulously quick and Easy Air-Fryer Biscuits a taste. I usually add gravy to Roasted Carrots as well as whatever green beans I happen to decide are best, usually Roasted Green Beans, as it’s hands-off and reliably tasty. For a meat dish, I’d recommend this Honey-Baked Ham or this Grilled Ham–both are total stunners.
Ham Gravy Recipe
Ingredients
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups ham drippings add broth if needed to reach this amount
- Black pepper to taste
Instructions
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In a small saucepan, melt the butter over medium-low heat. Gradually stir in the flour while whisking continuously. Cook for about 2 minutes until the mixture becomes smooth and lightly golden.
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Slowly pour in the ham drippings while whisking steadily to avoid lumps. If you do not have enough drippings, add a bit of broth or water to achieve 2 cups total liquid.
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Bring the mixture to a gentle simmer over low heat and cook for an additional 3 to 4 minutes until it thickens to your liking. Season with black pepper to taste.
Nutrition
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