Ham Gravy

When I make ham gravy, it’s all about capturing the deep, rich flavor of the ham itself. By whisking together the drippings with a little flour and apple juice, you get a quick gravy that’s smooth, rich, and perfectly balanced.

You can pour this delicious gravy recipe right over your whole Christmas, Thanksgiving, or Easter dinner plate! Just save the pan drippings from your honey glazed ham, baked holiday ham, honey baked ham, or whatever types of ham your family enjoys.

🥘 Ingredients

• Ham broth –Broth and pan drippings are the ham base that makes this gravy rich and authentic. You can create a flavorful broth by simmering the ham bone or leftover ham pieces in water, or get yourself a container of Better Than Bouillon ham bouillon base. See notes below for more alternatives.
• Apple juice – Or apple cider, adds a subtle sweetness that balances the saltiness of the ham without making the gravy taste like apples.
• Flour – All-purpose flour is used to thicken this gravy to the perfect consistency for pouring. You don't even have to make a roux, just mix everything right in the sauce pan.
• Seasoning – The classic combo of salt and ground black pepper is all the seasoning you need. As always, you should add salt & pepper to taste - and note to adjust the salt carefully depending on how salty your ham drippings are.

🔪 How To Make Homemade Ham Gravy

To get started, you’ll need a medium saucepan, a whisk, and your measuring utensils.

This recipe makes about 6 servings of gravy, perfect for a family meal or holiday ham dinner. Plus, it's really easy to double and scale up or down as needed for your ham menu.

Prepare the drippings and broth. Combine the drippings from your roasted ham with ham broth in a measuring cup to equal 1 cup. If you don’t have drippings from a fresh ham, you can use ¼ cup of butter to replace the fat, which will still give the gravy a rich texture.

Mix the ingredients. Whisk together the dry ingredients ( ½ cup all-purpose flour and ¼ teaspoon salt & pepper to taste - photo 1). In a medium saucepan, add the ham broth and drippings (or butter), apple juice, and the seasoned flour mixture (photo 2). Whisk or stir everything together thoroughly to create a smooth mixture with no lumps (photo 3).

Cook and thicken. Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring frequently. Continue whisking until the gravy thickens to your desired consistency, about 5–7 minutes.

Serve warm. Remove the gravy from the heat and pour it over mashed potatoes, roasted vegetables, or slices of ham. Enjoy immediately.

💭 Angela's Pro Tips & Recipe Notes

• Measure carefully. Start by filling your measuring cup with ham drippings, then add enough broth to reach 1 total cup of liquid. You can use chicken or beef broth, or a combination, if you don’t have enough pork broth. This ensures the gravy has a rich, balanced flavor.
• Strain for smoothness. Pour your drippings through a fine-mesh strainer before adding them to the measuring cup. This removes small bits of meat or solids, resulting in a silky, lump-free gravy.
• Substitute butter if needed. If you don’t have drippings, ¼ cup of butter works perfectly to replace the fat. It gives the gravy a rich, velvety texture and helps the flour thicken the sauce properly.
• Adjust apple juice for sweetness. If you prefer not to use apple juice, increase the broth to 1½ cups. This will keep the consistency correct.
• Sweeten if desired. I usually skip the added sugar because most roasted hams are already sweet. If you want a touch of extra sweetness or are not using apple juice, add a small amount of granulated sugar, brown sugar, honey, or maple syrup. This enhances the flavor and complements the salty ham perfectly.

🥡 Storing & Reheating

Keep your leftovers in an airtight container in the refrigerator for up to 2-3 days.

Freezing

Portion the gravy into freezer bags, ice cube trays, or airtight containers for easy storage and freeze for up to 4 months. Freezing in smaller portions makes it easy to thaw just what you need.

Reheating

Thaw frozen gravy overnight in the fridge for best results. For the best results, reheat on the stovetop over medium-low heat, whisking constantly until the gravy is warmed through and smooth. If using the microwave, be sure to reheat your gravy in short increments until warm.

If it’s too thick after reheating, whisk in a splash of broth or water to reach your desired consistency.

📖 Recipe Card