Ham Gravy

Ham gravy is loaded with the same smoky salty flavor of a ham roast.

In just minutes, you can transform those pan juices into a rich and velvety sauce to serve with slices of ham and potatoes.

Ham gravy is full of robust, smoky, salty flavor.
This recipe captures every drop of delicious juice after baking a ham. Nothing goes to waste!
Drizzle ham gravy over mashed potatoes, rice, or noodles instead of butter or sour cream.
Leftover ham gravy will enhance other sauces and recipes with smoky, salty flavor. Use it to add extra savor to pork sausage gravy, homemade biscuits.

milk , ham drippings , butter , flour , salt and pepper with labels to make Ham Gravy

Ingredients for Ham Gravy

Ham Drippings – Scrape up all of the juices and browned bits from the bottom of the pan after roasting ham. Some of the drippings may caramelize at the edges, use the drippings to moisten and scrape all those bits.
Milk – Milk has enough sweetness to blend well with the salty ham juices. For extra richness, use half & half if you prefer. Add just enough so that the gravy flows, but is still thick.
Flour & Butter – Flour and butter are cooked together to make a roux, which will bind with the fat and thicken the gravy with a layer of rich flavor.
Variations – If it seems there isn’t enough juice to make enough gravy for your crowd, add a little chicken broth or stock to stretch it. Try a chunky gravy with crumbled bits of bacon, ham, or caramelized onions.

adding flour to melted butter to make Ham Gravy

How to Make Ham Gravy

This easy gravy is ready in minutes!

After removing ham from a roasting pan, scrape the browned bits into the juices and set aside.
In a skillet, cook butter and flour to make a roux, as directed in the recipe below.
Gradually add the drippings and milk while whisking. Boil for a couple of minutes and serve.

Serve hot, with ham and sides.

plated Ham Gravy on ham with mashed potatoes

Best Tips for a Savory Sauce

Get the most flavor from the drippings by deglazing the roasting pan with a little water or broth on the stovetop.
Add all the browned bits from the pan to the gravy to capture all the flavor while it’s cooking. You can later strain it before serving to remove any lumps.
If there aren’t enough juices add chicken broth or gravy maker to the pan.
Be sure to taste before seasoning. Ham gravy can be very salty on its own.

What to Serve with Ham Gravy

Enjoy this gravy drizzled over slices of ham. Its smoky, robust flavor makes it perfect for pairing with starches, such as garlic or sour cream mashed potatoes, homemade dumplings, or rice.

Use it as a seasoning to give smoky savor to vegetable dishes, such as bacon green beans, or vegetable soup. Use it as the gravy in a hearty poutine recipe, or pair it with basic oven fries. Gravy makes everything taste better!

More Great Gravy Recipes

Did you enjoy this Ham Gravy recipe? If so, leave a comment and a rating below!

image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

No ratings yet↑ Click stars to rate now!
Or to leave a comment, click here!

Ham gravy is a smooth and salty addition to ham.

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 10 minutes

Cook ModePrevent your screen from going dark

Using a spatula, scrape up any brown bits from the baking dish of the ham into the reserved drippings. Set aside.
In a medium skillet, combine butter and flour over medium heat. Cook for 2 minutes while stirring.
Gradually add the milk and ham drippings, whisking until smooth after each addition. Once added, bring the mixture to a boil over medium-high heat. Reduce to a simmer and let simmer for 2 to 3 minutes or until thickened.
Remove from the heat and stir in extra salt and black pepper to taste.

Leftovers will keep in the refrigerator for up to 4 days.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dinner, Ham

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.