Ham Gravy Simple And Delicious Recipes

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HAM GRAVY



Ham Gravy image

Provided by Ree Drummond : Food Network

Categories     condiment

Time 15m

Yield 12 servings and then some!

Number Of Ingredients 6

Ham cooking juices
1 stick butter
1/2 cup all-purpose flour, more or less to taste
4 to 6 cups whole milk
Salt and ground pepper
Biscuits, for serving

Steps:

  • Into the pan that the ham was cooked in (or use bacon grease if you don't have ham juices), add the butter. Once melted, add 1/4 cup of the flour and whisk to combine. Continue adding flour, whisking constantly, until a smooth paste is achieved. Cook the roux over a medium heat until you get a nice deep golden color, about 3 minutes. Add the milk, whisking the whole time to prevent lumps forming. Cook until thick and season to taste. Serve over biscuits!

HAM GRAVY



Ham Gravy image

Tasty ham gravy with ingredients you have on hand!

Provided by Melanie

Categories     Side Dish

Time 20m

Number Of Ingredients 3

2 Tablespoons Butter
2 Tablespoons Flour
2 Cups Ham Broth (store-bought broth or ham drippings)

Steps:

  • Roast ham on a roasting rack in the oven. My 9 lb ham took about 3 hours at 325 degrees.
  • Drain drippings and broth from the roasting rack.
  • Pour broth in a measuring up. If you don't have 2 cups of broth add water, store bought broth, milk or cream to have two total cups of liquid.
  • Melt two tablespoons of butter in a skillet on low to medium-low heat. Be careful to not burn the butter.
  • Add two tablespoons of flour to the butter. Whisk continuely for two minutes to smooth out any flour lumps.
  • Flour and butter mixture should be slighly golden and smooth.
  • Slowly pour in a little broth at a time. Whisk well then add more broth.
  • *instead of using 2 cups of ham broth, use 1/2 cup ham broth with 1.5 cups milk, cream or coffee.
  • Whisk and simmer gravy until reduced to your perfered thickness.

Nutrition Facts : ServingSize 8 g, Calories 42 kcal, Fat 3.2 g, SaturatedFat 1.9 g, Cholesterol 8 mg, Sodium 211 mg, Carbohydrate 1.7 g, Fiber 0.1 g, Sugar 0.2 g, Protein 1.4 g

HAM GRAVY; SIMPLE AND DELICIOUS



Ham Gravy; Simple and Delicious image

I whipped this gravy up because we had none. I don't recall ever having nor hearing of ham gravy before, but it was so good I have to share. The ham I used was a 9lb bone-in, fully cooked, hickory smoked, glazed and spiral cut, it also came with a brown sugar packet for a second glazing. After I covered the ham with foil and put it in the oven for an hour (as the directions directed), I spooned out some drippings BEFORE adding the second glaze and returning the ham to the oven for the final 30 minutes of warming up.

Provided by tripletsdad

Categories     Sauces

Time 10m

Yield 1-2 cups, 4-6 serving(s)

Number Of Ingredients 4

1 -2 cup cooked ham drippings
1 tablespoon all-purpose flour
1 tablespoon cornstarch
1 -2 tablespoon water

Steps:

  • Spoon ham drippings from pan into a small sauce pan, cook over medium heat.
  • Add flour and corn starch, bring to a boil (mixture will thicken quickly). Remove from heat. Taste test.
  • If gravy is too salty add water (a little at a time).

VERENIKA WITH HAM GRAVY



Verenika With Ham Gravy image

Here's another recipe that no one on this web site seems to have heard of, but I'm sure probably know another name for it. I think it's delicious! Hope you like it!!:)

Provided by myslys

Categories     Pennsylvania Dutch

Time 2h30m

Yield 30 serving(s)

Number Of Ingredients 16

2 1/2 cups dry curd cottage cheese
2 eggs
1/4 teaspoon ground black pepper, to taste
3 3/4 cups all-purpose flour
1/3 cup nonfat dry milk powder
3/4 teaspoon baking powder
1/2 teaspoon salt
2 eggs
3/4 cup water
4 teaspoons vegetable oil
3 tablespoons butter
1 cup cubed ham
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon black pepper
2 1/2 cups warm milk

Steps:

  • In a blender, combine cottage cheese, 2 eggs and ground black pepper to taste. Cover and blend until smooth, or beat with an electric mixer until smooth; Set aside.
  • In a large bowl, stir together flour, milk powder, baking powder and 1/2 teaspoon salt. In a small bowl, beat together 2 eggs, water and oil; combine with flour mixture.
  • On a floured surface, knead dough about 10 times or until smooth. Divide dough in half and roll out each portion to a 1/8 inch thickness. Using a 4 inch round cutter, cut out rounds of dough.
  • Place 1 tablespoon of filling in the center of each circle. Moisten the edge and fold over to form a half moon shape; pinch to seal.
  • Bring a large pot of water to a boil. Add half of the dumplings and cook for 8 to 10 minutes or until tender; remove with a slotted spoon and drain. Repeat with remaining dumplings.
  • While the dumplings are cooking, prepare the gravy. In a medium saucepan, melt the butter over medium-low heat. Stir in ham, and cook until ham is light brown. Add 3 tablespoons flour, 1/2 teaspoon salt, and 1/8 teaspoon ground black pepper. Stir. Pour in milk all at once, stirring constantly; cook and stir until thick and bubbly. Serve over the dumplings.

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