Ham Gravy – Homemade ham gravy made with leftover ham drippings. Delicious side dish recipe with ham, mashed potatoes, and all the fixings!
Homemade ham gravy (like its counterpart turkey gravy) is a staple side dish whenever we cook a ham in the oven, which is mostly on holidays like Christmas or Easter. Dinner just wouldn’t be the same without gravy to smother over our sliced ham and mashed potatoes.
Now it's important to remember… The main flavoring for the gravy comes directly from the ham itself.
So if you glaze your ham, like with this pineapple honey glazed ham, the flavoring from that glaze will go into your homemade gravy. For example, if you’re using a sweet glaze, your gravy will be a little sweeter.
It's so easy to make homemade gravy, and it's super quick too. But it’s delicious and definitely worth the minimal effort.
Ham Gravy also makes a very tasty addition to your next baked potato bar or mashed potato bar, as well as a tasty dip for leftover ham crescent rolls. And you can use it in place of brown gravy or chicken gravy in a mashed potato bowl.
I’ve also added this recipe to my collections of favorite Christmas recipes and Easter dinner recipes, where you’ll find all the holiday inspiration you need in one place.
Need a gluten-free ham gravy alternative? Ham gravy with cornstarch is just the thing.
WHERE CAN I FIND THE HAM GRAVY RECIPE?
If you’d rather skip all of my cooking tips, important cooking info for this recipe, and similar recipe ideas – and get straight to the delicious ham gravy recipe – just scroll down to the bottom, where you’ll find a printable recipe card.
TIPS FOR HOW TO MAKE HAM GRAVY
Making this easy gravy for ham is actually really simple, but there are a few tips and tricks that will ensure you make a really good gravy.
HOW TO AVOID LUMPY GRAVY
There are 2 steps to avoiding lumpy gravy…
- It's important to start by mixing together the flour and heavy whipping cream in a small mixing bowl or glass measuring cup. Whisking this together in the beginning will help prevent lumps in your gravy.
- Use a whisk to stir your gravy while it's cooking.
Take your time to avoid any lumps in your gravy. It’s pretty much a given that you may have a few lumps, but you can minimize them by whisking the gravy.
MAKING GRAVY…
Once you've got the flour and whipping cream mixed together, gradually whisk together the flour/cream mixture with the ham drippings in a large saucepan or skillet on medium heat.
Then just add your seasoning, and continue whisking the gravy 'til it starts to thicken up.
That's when it'll be ready to serve.
Serve it with ham, mashed potatoes, and all the fixin's!
LOOKING FOR MORE SIDE DISH RECIPES TO GO WITH YOUR MEAL?
Whenever we make a ham dinner or turkey dinner, we usually serve it with sides like Instant Pot southern green beans, honey glazed carrots, or creamy bacon corn casserole. Of course, homemade cranberry sauce is a must at Thanksgiving and Christmas.
If it's more gravy recipes you're looking for, Moscato Mom has a delicious recipe for slow cooker short ribs with gravy (also a keto recipe). And 918 Plate has a very yummy recipe for jumbo drop biscuits with brown butter gravy.
KITCHEN TOOLS YOU'LL NEED TO MAKE HOMEMADE GRAVY
Mixing Bowl – for mixing together the flour and heavy whipping cream.
Large Saucepan or Skillet – You’ll make the gravy in a saucepan on the stove. This recipe feeds a crowd, so you’ll need a larger pan.
Whisk – Helps to minimize lumps in your gravy.
Wooden Spoon – There’s nothing quite like a wooden spoon for stirring.
Heat Resistant Spatula – Works well for stirring and scraping the sides of the pan.
Gravy Boat – for serving.
HAM GRAVY RECIPE
If you love this ham gravy as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest! If you make the recipe, be sure to share that you tried it on Pinterest. I love when readers share feedback!
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Homemade Ham Gravy
Homemade Ham Gravy, made with leftover ham drippings. Delicious side dish with ham, mashed potatoes, and all the fixings!
Ingredients
- 1/2 cup unbleached all-purpose flour
- 1 cup heavy whipping cream
- 2 cups ham drippings
- 1 cup water
Instructions
- Mix together the flour and heavy whipping cream in a small mixing bowl or glass measuring cup.
- Gradually whisk together the flour/cream mixture with the ham drippings in a large saucepan or skillet on medium heat.*
- Add in the water.
- Continue whisking and stirring the gravy until it begins to thicken and is ready to serve.
- Serve with ham, mashed potatoes, and all the fixin's!
Notes
*Take your time to avoid any lumps in your gravy. It’s pretty much a given that you may have a few lumps, but you can minimize them by whisking the gravy.
Nutrition Information:
Yield:
12Serving Size:
12 servingsAmount Per Serving: Calories: 441Saturated Fat: 19gCholesterol: 64mgSodium: 67mgCarbohydrates: 4g
I had been searching for a gravy recipe that had exact measurements of the ingredients. My mother makes amazing gravy but she doesn’t measure anything so I was having a hard time replicating it. I was searching on Pinterest and came across this recipe. At first I thought – Heavy Whipping Cream? But, then I thought what can it hurt to try it. If you can add more butter or heavy whipping cream to almost anything it makes it better! So, I made it and the only thing I did differently was that I used 3 cups of the ham drippings and I didn’t add the water (since I had it and wouldn’t want to waste that precious juice). It was amazing! I received lots of compliments. My gravy did turn out lighter in color than the pictures and video but it didn’t lack in the flavor department. I think part of that may have been due to the whipping cream and part due to the fact that my juices were lighter in color (possibly because we don’t bake our hams). I don’t know if anyone else does this, but we cook our hams on the stove top in a large covered pot. We add about 1/2 inch to 1 inch of water in the bottom. No seasonings whatsoever. A good ham doesn’t need anything else. We bring the water to a boil then turn down to low and simmer the ham on the stove for 3-4 hours. We buy a Frick’s brand butt portion ham – https://fricksqualitymeats.com/our-meats/bone-portion-ham/ If you can’t find this brand then I’m sure any pre-cooked, bone in, butt portion ham would work. Cooking the ham this way makes the most tender, juicy, fall off the bone ham you can imagine. Our family doesn’t like the spiral cut hams but I’m sure they could be cooked the same way. Thank you for posting this recipe – it takes a little stress off knowing that I have a recipe I can count on!
That’s great, Kathy! We all love this ham gravy. I’m so glad that you and your family were able to enjoy the recipe as much as we do.
Hey! Quick question I’m planning on making this for Easter and was wondering do you include the rendered fat in the drippings when measuring the 2 cups? Or do you skim the fat off? Thanks!
If really fatty I’d skim, but if you aren’t concerned about the fat then you could leave it. I think it’s a personal preference!
This is true. I never do skim it personally.
I use pineapples and juice to cook my ham in. This makes one of most delicious gravies ever. Keeps the ham moist and adds a tang/sweet to the gravy. Also, add some of the broth from cooking in the gravy instead of all the water. Might give it a try, it really is delicious.
That’s a great idea, Gayle! Pineapple and ham do go very well together.
We did not like this at all. I’ve never used heavy whipping cream in a gravy. I cooked the ham in a cooking bag and had lots of good drippings. The gravy had a weird consistency and was bland. I glazed the ham after pouring the juices off, so it wasn’t that. It was smooth though. Thanks for sharing.
I’m sorry you didn’t like it, Dee. We’ve always loved this recipe, but it does have a different texture that some people may not prefer.
I love ham gravy!! I don’t typically use cream. I use water from my potatoes (I do this with all gravy) and then just flour and cold water for the thickener. I am going to try yours with the cream! Thanks for sharing!!!
Thank you! That’s a great tip, using water from the potatoes.
Love ham gravy. This is the first time I’ve made it in years.So glad I DID it turned out so good and just heavenly on mashed potatoes! Thanks for sharing this recipe which will be a new old tradition at my table when a ham is cooked,!
Thank you so much, Patricia! I’m so glad you enjoyed the gravy.
I am living in New Mexico, transplanted from Minnesota. I grew up with my mom making ham gravy during the holidays. I was craving it this year, so made it for the first time on my own. My boyfriend, also a Minnesotan, had never even heard of ham gravy (oh, the horror!). I thought it was a Midwest thing, but after asking several people, it seems the general consensus is that not a lot of people have heard of it. I’m glad your sharing this recipe with the Pinterest world ☺️
Heidi, I had no idea it wasn’t a thing… Although, now that I think about it, I guess I don’t really remember making ham gravy all that much until I met my husband. He was used to having it every Christmas and Easter. Very interesting! Thank you, and I’m glad my recipe was able to help you bring back that holiday tradition.
This is so funny, I was just telling somebody at work about ham gravy. My mother always made it, and I love it . Only to avoid all lamps I always use cornstarch and water for my gravy never never never flour give it a try. This goes for any gravy. Not only do you have always a lump free and silky gravy, but you always maintain the color of the meat beef is brown poultry is blonde and so on. Using flour seems to always make it lighter in color. And I consider myself a gravy queen LOL.
Paty, all great tips! Thank you! We actually tried making it with cornstarch this year so it could be gluten-free, and it was delicious that way too.
Do you use the same amount of cornstarch as flour?
A general rule of thumb is to use 1 tablespoon of cornstarch for every 2 tablespoons of flour listed in the recipe.
Could I use half and half instead of heavy whipping cream and have it come out good?
Marie, you can. You may need a bit more thickener, but it should work just fine.
I came across a bit of a hint many years ago,in which you cook the ham(or rather bring it up to temp.) And instead of the normal glaze you can use apple juice. The amount of juice depends on how much gravy you want,if not sweet enough add just a touch of maple syrup. Hoping you enjoy this.
Andrew, that is a very interesting idea. I love the idea of apple juice. I bet that lends to a really delicious ham. Thank you for sharing!