Ham Gravy (2 Ingredients)
It's so easy to make ham gravy from drippings! Those flavorful juices left in your pan after slow roasting a spiral ham are pure gold. Turn them into amazing gravy in just five minutes with only two ingredients.
Servings: 8 (approximately ¼ cup gravy each)
Calories: 110kcal
Equipment
- 1 Medium saucepan *or skillet
- 1 Whisk *I use one with plastic or silicone coating so I don't scratch my pan.
- Gravy boat *for fancy occasions
Ingredients
- 2 cups ham drippings *bulk with water/broth if needed
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- fresh cracked black pepper *to taste *see note below
Recipe notes:
Gravy with roux (butter & flour): Make gravy with butter and flour roux instead of cornstarch, if desired. Melt 4 tablespoons (¼ cup) unsalted butter in a saucepan over medium heat, then whisk in 4 tablespoons (¼ cup) flour. Let this mixture bubble for a couple of minutes so the flour can toast. Gradually whisk in 2 cups ham drippings, then add pepper to taste. Pepper/seasonings: You can add pepper AND salt to taste, but ham drippings are pretty salty on their own, so it's usually unnecessary.Instructions
- Transfer drippings from your roasting pan into a medium saucepan. If you don't have a full two cups of drippings, you can bulk them up a little with water or broth.2 cups ham drippings
- Briefly bring drippings to a boil over high heat, then decrease heat to low. Let the drippings settle to a gentle simmer.
- Whisk cornstarch and cold water together to create a slurry.2 tablespoons cornstarch, 2 tablespoons cold water
- Slowly and gradually add the slurry to the simmering gravy, whisking constantly.
- Continue simmering until thickened (about 2 minutes), then add fresh cracked black pepper to taste. Transfer to a gravy boat for serving and enjoy!
Nutrition
Serving: 8(approximately ¼ cup each, all values are approximate). | Calories: 110kcal | Protein: 1g | Fat: 12g