Wednesday, April 16, 2014

Ham Gravy Recipe* THE BEST GRAVY EVER!

Just in time for Easter.

Growing up anytime my family had a cooked ham…We’d have ham gravy. I thought this was a normal American Tradition. You know, like you have turkey at Thanksgiving.  As an adult I bounced around the states following my military husband, where I had several wonderful opportunities to share Holiday meals with strangers-who would become our dearest of friends, and learned…Most people had No Clue what ham gravy was.

And that is a minor life crisis! Because Ham gravy is the best gravy ever!

Today I’m going to show you what ham gravy is incase you have never had it, and provide a recipe* so you can make it too. ( I use the word recipe loosely, as I never measure, and it always comes out differently each time.)  J

       1.       You may choose to cook your ham in a crock pot or an oven. Pour some water in the bottom of the pan so the ham doesn’t dry out and to make sure you have enough drippings to make your yummy gravy. BUT…Do not place anything else on your ham: no pineapple, no cherries, no brown sugar mixture that may or may not have come with your ham. NOTHING! If you place anything to sweeten your ham, your gravy will be…well gross! Cover the ham with a lid or foil and cook according to the package’s timed directions.

 2.        After your ham is cooked, carefully pour the juices
 from the ham into a separate frying pan.

3.       Pour about a ½ cup of cold water into a glass. Then add a heaping tablespoon of corn starch mixing it into the cold water with a fork until the corn starch is dissolved and no longer sticks to the bottom of the glass. Then set aside.

   4.       Heat ham drippings in your frying pan on medium heat. Never. I repeat, Never-Ever add salt to your ham drippings or gravy. Trust me it will be salty enough as is! When the drippings are boiling, whisk in the water/corn starch mixture. Stir occasionally to keep from sticking to the bottom. Once thickened reduce heat to low. This step shouldn’t take too long, if it is, and the gravy is  still too thin: repeat step 3 with a smaller amount of water and corn starch.

5.       Once the gravy is the consistency you desire (remember gravy usually-almost-always thickens more as it cools.) I then add a browning/seasoning sauce to the ham gravy. Just a few drops will go a long way! I mainly use this to make it a rich brown color, not for the flavoring. I want to taste the ham. J


     6.       Pour the gravy in a gravy bowl or place directly onto the desired food. And enjoy the wonder that is HAM GRAVY.

 Left over gravy can be heated in the microwave. (Warning it will be lumpy.)
Or you can add a little water and  re-heat in a pan on top of the stove.

Let me know what you think of the best gravy in the world!
Or perhaps you already knew about the joy that is ham gravy...
Do you prepare it differently?

If you loved this recipe try my Grilled Marinated Pineapple

I hope everyone has a Happy Easter...Or perhaps more properly put:
  Happy Resurrection Sunday!

with love and prayers,
Megan Besing


  1. I grew up the same way and then realized the same thing! Ham Gravy is by far my favorite gravy!

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  3. Haha, I just searched on pinterest "Ham Gravy" because I didn't know if you could make gravy with ham drippings! For some reason I had this idea that pork didn't make good gravy. I'm glad to hear I'm wrong. :)