Ham Gravy Simple And Delicious Recipes

HAM GRAVY

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.

HAM GRAVY

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

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.

HAM WITH MAPLE GRAVY

Steps:

• Preheat oven to 325°. Place ham on a rack in a shallow roasting pan. Score the surface of the ham, making diamond shapes 1/2 in. deep; insert a clove in each diamond. Combine 1/2 cup maple syrup and mustard; pour over ham. Pour apple juice into the roasting pan. Bake, uncovered, until a thermometer reads 140°, basting frequently, 1-1/2 to 2 hours. , Remove ham and keep warm. Transfer the pan juices to a saucepan. Combine cornstarch and water until smooth; add to saucepan. Bring to a boil; cook and stir for 1 minute or until thickened., In a large skillet, melt butter over medium heat. Add apples and remaining maple syrup. Cover and cook for 10-15 minutes, stirring occasionally. Slice ham; serve with apples and gravy.

HAM GRAVY; SIMPLE AND DELICIOUS

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

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.

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 RECIPE

Steps:

• Bring ham drippings to boil. Melt butter in drippings. Add 1/4 c flour & whisk to combine. Continue adding flour whisking constantly until smooth paste is achieved. Cook roux over med heat until deep golden color, 3 min. Add milk whisking entire time to prevent lumps. Cook until thick & season to taste. Add 1-2 drops of gravy master to darken & spice.

GRAM'S HAM GRAVY

Steps:

• Bring ham drippings to a boil.
• Mix flour and water to make a runny paste.
• Pour flour/water mix in boiling ham drippings a little at a time making sure to be whisking the same time. Whisk until thickened.
• Add salt and gravy master to taste and color.
• Note: To make a good amount of drippings add 1/2 cup water to the pan the ham is being cooked inches Start with 1-2 drops gravy master then add more if needed as this is very dark in color. If the gravy has lumpy strain in a strainer to remove the lumps.

HAM 'N' ONION GRAVY

Steps:

• In a large skillet, brown ham in oil; remove and keep warm. In the same skillet, saute onion until tender. Stir in the flour, salt and pepper until blended. Gradually stir in milk and water. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with ham and mashed potatoes.