HAM GRAVY
Provided by Ree Drummond : Food Network
Categories condiment
Time 15m
Yield 12 servings and then some!
Number Of Ingredients 6
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!
BAKED HAM WITH SWEET GRAVY
Soooo many people have told me they have never had ham gravy. Boy, are they missing out. This is my favorite meal; baked ham with mashed potatoes and ham gravy. I hope you will enjoy it as much as I do.
Provided by Todd Berg
Categories Main Dish Recipes Pork Ham Whole
Time 1h45m
Yield 16
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Place ham in a large roasting pan, cut-side down. Press brown sugar evenly onto ham. Pour apple into roasting pan and cover with a lid or aluminum foil.
- Bake in the preheated oven until ham is heated through, about 80 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Let ham rest for 10 minutes before transferring to a serving plate. Pour remaining pan juices into a saucepan.
- Combine flour and milk in a jar with a lid; shake until mixture is blended.
- Bring pan juices to a boil. Slowly whisk flour mixture into the saucepan until gravy is thick, about 5 minutes.
Nutrition Facts : Calories 608 calories, Carbohydrate 11.6 g, Cholesterol 127.7 mg, Fat 42.2 g, Fiber 0.1 g, Protein 42.6 g, SaturatedFat 15.1 g, Sodium 2920.2 mg, Sugar 8.3 g
FRESH HAM WITH CRACKLINGS AND PAN GRAVY
Steps:
- With a small sharp knife prick the ham skin all over, make 4 parallel 1/2-inch-deep incisions through the skin the entire length of the ham, and rub the ham lightly with the oil. In a small bowl rub together the coarse salt, the thyme, the sage, the pepper, and the mustard and rub the mixture over the entire surface of the ham. Put the ham on a roasting rack set in a roasting pan and put the pan in a preheated 500°F. oven. Reduce the temperature immediately to 325°F.> and roast the ham for 1 hour. Pour half the beer over the ham, roast the ham for 30 minutes more, and pour the remaining beer over the ham. Roast the ham for 2 1/2 hours more, or until a meat thermometer registers 170°F., and let it cool on the rack in the pan for 15 minutes. Pull off the brown crisp skin, leaving the layer of fat on the ham, with scissors cut the skin into small pieces, and arrange the cracklings in one layer in a baking pan. Sprinkle the cracklings with salt and bake them in the middle of a preheated 350°F. oven, stirring occasionally, for 15 minutes, or until they are crisp and browned. Transfer the cracklings to paper towels and let them drain. Cut the remaining fat from the ham, slice the meat thinly across the grain, and arrange it on a platter. Keep the ham warm, covered.
- Skim off the fat from the juices in the roasting pan, add 1 cup water, and deglaze the pan over moderate heat, scraping up the brown bits. Transfer the liquid to a saucepan. In a small bowl whisk together the flour and 1/4 cup of the broth until the flour is dissolved and whisk the mixture into the deglazing liquid with the remaining 3/4 cup broth, the mustard, the sage, the thyme, and the vinegar and pepper to taste, and simmer the gravy, whisking, for 5 minutes.
- Garnish the ham with the cracklings and the watercress sprigs and serve it with the gravy.
HAM GRAVY; SIMPLE AND DELICIOUS
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
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).
HAM WITH REDEYE GRAVY
Made by my grandparents. Serve over biscuits.
Provided by Norma
Categories Main Dish Recipes Pork Ham
Time 20m
Yield 4
Number Of Ingredients 4
Steps:
- Heat oil over medium-high heat in a cast iron skillet. Fry ham on both sides until browned. Remove ham and set aside. Stir coffee and salt into the hot oil. Return to a boil over medium heat, stirring to get any bits of ham that may be stuck to the pan. Cook until the mixture has reduced by 1/3. Remove from heat and serve over ham and biscuits.
Nutrition Facts : Calories 440.4 calories, Carbohydrate 0.1 g, Cholesterol 63.6 mg, Fat 39.2 g, Protein 21.1 g, SaturatedFat 10.4 g, Sodium 1749.5 mg
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