Ham gravy is one of my favorite gravies to enjoy. It’s easy-to-make and is delicious spooned over mashed potatoes. It’s equally as good ladeled onto an open-faced grilled ham sandwich, spooned over homemade waffles or ladeled over flaky biscuits. If you have leftover gravy it freezes well too (for up to 3 months in the freezer).
When I make homemade ham gravy I make it the old-fashioned way using drippings from the pan. Here’s the recipe that I use.
Ham Gravy Recipe Made with Drippings
2 Tbsp. Unsalted Butter
2 Tbsp. All-Purpose Flour
2 Cups Ham Drippings
1/4 Cup Half & Half
Dash of Salt
Dash of Ground Black Pepper
Melt the butter in a large saucepan. Add-in the All-Purpose Flour and whisk together. Cook over medium to medium-high heat, whisking constantly until it thickens up. It will take 2-3 minutes. Pour in the ham drippings, continuing to whisk the ingredients together and then pour in the Half & Half. Add the dash of salt and ground black pepper. Whisk again. Reduce the heat to low and simmer over low heat for 5 minutes. You’ll need to stir it often to prevent scorching, so make sure you turn the heat down. Once done, serve immediately.
Freezing Tips: Let it cool completely. Pour into freezer-safe containers or jar leaving 1″ headspace at the top (to allow for expanding). Label and freeze. It will keep for up to 3 months. I like to freeze in a 1 cup freezer-safe container. When you’re ready to use it…thaw overnight in the refrigerator.
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