Ham is a popular protein that’s perfect for special occasions or Sunday dinners. And one of the best things about making ham is the leftover gravy. A rich and savory ham gravy is the perfect complement to the tender and juicy ham. But How to Make Ham Gravy? In this post, we will be sharing with you the best ham gravy recipe so that you can make a delicious gravy that your family will love.

Prepare the Meat Drippings

It all starts with the ham pan drippings. You can’t make a good ham gravy without them. Once you have finished cooking the ham, remove it from the roasting pan and set it aside to rest. Pour the pan drippings into a bowl, leaving any fat in the pan behind. Use a spoon to scrape up any brown bits left in the pan. The brown bits and drippings are what give the gravy its flavor.

Prepare the Meat Drippings
Prepare the Meat Drippings

Make a Roux

In a separate saucepan or skillet, melt some butter over medium heat. Once it has melted, whisk in some flour until it forms a smooth paste. This mixture is called a roux and will thicken your gravy. Cook the roux for a few minutes, stirring frequently, until it turns a golden brown color. This will ensure that the final gravy won’t have a raw flour taste.

Add Cornstarch

Pour the 1 cup of meat drippings and water mixture into a saucepan and bring it to a simmer over medium heat. Gradually add 2 to 3 tablespoons of cornstarch to the mixture, whisking continuously until it’s smooth. If you prefer thicker gravy, you can add additional cornstarch a little at a time until it reaches your desired consistency.

Add Liquid

Slowly whisk in some chicken or vegetable broth, followed by the ham drippings. The broth will dilute the roux and provide more liquid for the gravy. Stir the mixture constantly to prevent lumps from forming. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for a few minutes, stirring occasionally, until the gravy thickens. If your gravy is too thick, add more broth. If it’s too thin, cook for a few more minutes.

Ham Gravy
Ham Gravy

Seasoning the Gravy

Season the gravy with salt, pepper, and any other desired herbs like thyme or rosemary. Taste the gravy and adjust the seasoning as needed. For a more flavorful ham gravy, you can also add a splash of balsamic vinegar or a pinch of sugar. More post like this in naanonbroughton.com

Serve and Enjoy

Once the gravy is done, you can ladle it over your delicious ham. Serve it hot and enjoy. You can also use leftover gravy to make delicious meals like open-faced sandwiches, served over mashed potatoes or rice.

Serve and Enjoy Ham Gravy
Serve and Enjoy Ham Gravy

Conclusion: How to make ham gravy?

How to Make Ham Gravy? Making the perfect ham gravy takes time and patience, but it’s worth it. A well-made gravy will elevate your ham dinner to a whole new level. The key to a delicious ham gravy is the pan drippings, a perfect roux, and the right seasoning. Once you master these steps, you can make a delicious ham gravy every time. We hope our step-by-step guide helps you make a perfect ham gravy that your family will love.

FAQ ham gravy

What is the secret to good ham gravy?

Crafting the perfect gravy requires attention to detail and a few secret tricks. For starters, make sure you have skimmed off any excess fat before even beginning! Next, keep an eye on your liquid mixture as it heats – sometimes getting too hot can be detrimental for taste. Use a whisk when adding in flour mixtures so that everything is distributed evenly throughout to avoid lumps later down the line if need be. Finally, don’t forget about straining for those smooth-as-silk results; this will help get rid of clumpy bits caused by overmixing or not enough stirring during earlier parts of preparation! Master these steps and you’ll soon possess all you need to create savory sauces worthy of praise from even the toughest critics around your dinner table.

What is meat gravy made of?

Meat gravy starts as a savory blend of meat and flour, known as roux. Milk is then added to create thickness while pepper spices up the flavor before finally being adorned with chunks of chicken liver or sausage for an extra depth in taste.

How to make thick ham gravy at home?

If you’ve ended up with a thin and watery gravy, don’t fear! Create a smooth paste of flour or cornstarch in cold water to thicken it right away. No lumpy messes here – just thick, rich gravy perfect for every dish.

Is ham gravy better with water or milk?

When it comes to gravy, your options are seemingly limitless! Whether you go for water, broth or milk as the base ingredient is entirely up to personal preference. While some may enjoy a richer and sweeter flavor using milk in their homemade gravies, I prefer my sauces made with water- giving me all of that delicious savoriness without any added sweetness. So why not try something new? Experimenting with different ingredients can make even the simplest recipes mature into true masterpieces!

Is ham gravy better with flour or cornstarch?

Are you looking to upgrade your gravy game? Consider the difference between flour and cornstarch! It’s all about the starch: cornstarch has a higher thickening power as compared to wheat flour, meaning you can use less of it for that delicious consistency we know and love.

What ingredient is best to thicken ham gravy?

Want to make your gravy thick and delicious? Look no further than the wide range of starches available – from flour, cornstarch, potato starch and even tapioca flour. Choosing the right one is sure to give your dish an amazing depth of flavor without sacrificing a creamy texture!

Will gravy thicken without flour?

Need to make that perfect gravy without using flour? Cornstarch and arrowroot are gluten-free, delicious thickening options. Give your sauce the clear look you desire by adding 1 tablespoon of either per cup of liquid in the recipe!

Should ham gravy be thick or runny?

Create the perfect gravy with a smooth, creamy consistency! Thickening it too much will give you an overly heavy taste, but fear not—simply thin your sauce with broth or water to experience its full flavor. If you find your gravy is too runny, just boil it down and reduce for the ideal texture.

What is the formula for ham gravy?

Want something savory to add flavor to your meal? Try making classic gravy with a three-two-one ratio: 3 tablespoons flour, 2 tablespoons fat and 1 cup of hot stock. Add extra flair by swapping out the stock for other liquid options, or you can use cornstarch instead of flour if desired. Delicious!

Why do you put sugar in ham gravy?

The gravy is too salty, but no need to fret; all you have to do is mix in a pinch of brown sugar and your dish will be perfect!

Why is my ham gravy not tasty?

Have your gravy become unpleasantly bitter? Don’t worry, there are still ways to make it tasty again! Combat the bitterness with a pinch of sweetness – try adding some sugar, heavy cream or butter. Soon enough you’ll be back in business and ready to serve up that savory goodness once more.

Is ham gravy made from milk and flour?

Transform a simple combination of butter, flour and milk into something special. In just minutes, you can make your own flavorful gravy by combining these ingredients in a medium sauce pan! Whisk until the lumpy mixture melts away to create an irresistibly creamy topping for all your favorite dishes.

Why does ham gravy turn watery?

Avoid thin and runny gravy by beginning with caution. Start your roux off right, whisking only 1/2 to 1 cup of stock depending on the quantity you’re making. It’s simple to add more liquid once needed – just don’t pour in too much at the start.

How do you thicken ham gravy without losing flavor?

Add a flavorful twist to your gravy with just two ingredients – flour and water. Simply mix 2 tablespoons of flour into every 1/4 cup cold water, whisk until smooth, then stir it in over medium heat for an added thickness without sacrificing flavor. Test the texture using a spoon.

What happens if you put too much cornstarch in ham gravy?

Cornstarch is a great ingredient for creating rich and creamy gravies, but it’s important to be mindful of the amount you add. Too much can cause the sauce to become rubbery after being refrigerated – ruining any leftovers that were intended.

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