From my own family dinner table, I’ve learned that ham gravy is a staple side dish that truly steals the show. When I cook a ham in the oven, I save the leftover ham drippings because that main flavoring comes from the ham itself, whether it’s any ham, a Christmas ham, Easter ham, or even double smoked ham. With a light glaze like a brown sugar glaze or a sweet pineapple honey baked ham, the sweet flavoring turns the sauce into a sweet gravy that pairs perfectly with mashed potatoes and other fixings.
Why I Always Make It This Way
This easy recipe uses few ingredients, takes under ten minutes, and needs minimal effort, making it easy to make, super quick, and totally worth it, even at the last minute. I rely on gravy from drippings for extra flavor, creating a rich, savory, delicious result that works as the best gravy for ham or alongside turkey gravy at Thanksgiving, Christmas dinner, or any holiday dinner during the holidays. I finish off sliced ham by letting the homemade gravy smother it, turning a simple recipe into a delicious side dish that feels homemade and special.
Why You’ll Love This Classic Gravy Recipe
I love this ham gravy recipe because it fits American cuisine, feels simple, and works for ham dinner, turkey dinner, and Thanksgiving or Christmas. It starts with ham drippings, leftover ham drippings, ham juices, pan drippings, a handful of ingredients, and water, then uses flour, 1/2 cup flour, heavy cream, heavy whipping cream, or even raw milk, measured in a small mixing bowl or glass measuring cup. The secret is to start with roux, mix, whisk, whisking, and stirring over medium-low heat or medium heat on the stove in a saucepan, large saucepan, skillet, or large skillet, using equipment like a wooden spoon and heat-resistant spatula, to avoid lumpy gravy, prevent lumps, and keep a good gravy with gravy consistency, thick body, and deep flavor.
I’ve made this easy gravy, easy homemade, homemade gravy as a small batch or for many servings, and it’s ready to serve fast, perfect for serving with mashed potatoes, potatoes, fixin’s, fixings, side dish spreads, side dish recipes like Instant Pot southern green beans, Jiffy corn casserole, honey glazed carrots, homemade cranberry sauce, jumbo drop biscuits, or even brown butter gravy nights. It stores and reheats well—store, storage, store well in the fridge for 3-4 days, reheat in the microwave with a microwave-safe dish in 30-second increments, or freeze gravy in a freezer-friendly container to avoid freezer burn for 4 to 6 months. This gravy works with spiral ham, boneless ham, bone-in whole ham, gammon, or ham broth and bouillon, can be gluten-free ham gravy using gluten-free flour or cornstarch, seasoned with seasoning, black pepper, mindful of sodium, saturated fat, cholesterol, carbohydrates, calories, and fits nutrition needs; check instructions, tips, expert tips, recipe FAQs, notes, substitutions, prep time, cook time, total time, 1/3 cup, 1/2 cup, minutes, then serve in a gravy boat, enjoy sauces, dressings, condiments, and share via recipe card, review, comments, star rating, 4.43 rating, 210 votes, video, Pinterest, Facebook, Instagram, YouTube, or an email list—after a quick purchase from the grocery store and some calm patience to avoid scorch while cooking in a roasting pan.
Easy Homemade Gravy for Ham
This easy ham gravy is a rich, savory treat that feels magical, even if you’ve never made before a ham gravy like this, and I say that from years of holiday cooking. Using ham drippings to make gravy from drippings gives extra flavor, turning a simple recipe into a really good gravy that works with ham, smoked ham, or after trying a double smoked ham recipe, and it’s the best gravy for ham I’ve served at Christmas dinner or Easter dinner. A touch of cherry hot honey glaze makes it perfect, pairing beautifully with potatoes, potatoes and gravy, and making the whole process feel easier while delivering a truly perfect finish.
How to Make Gravy from Ham Drippings (Simple Method)
Before we dive in, you can find the full printable recipe with ingredient measurements at the bottom of this post.
- Drain the ham drippings from the roasting pan into a measuring cup. Aim for 1 ½ cups of drippings.
- Pour the drippings into a small saucepan over low to medium heat.
- Melt some butter in the saucepan.
- Stir and whisk constantly for a smooth texture.
I start by adding flour and heavy whipping cream until smooth and slightly golden, which takes about 2 minutes. I always use a roux to prevent lumpy gravy—this secret took me patience to learn. Then, I gradually mix in broth using a small mixing bowl or glass measuring cup. I keep it well mixed and let it simmer until it thickens to my liking. After that, I season to taste.
Serve this simple gravy for ham in a gravy boat for a gourmet touch. To achieve a really good gravy, follow my tips and tricks. Remember these three key points: take your time, avoid rushing, and work slowly. This way, you can turn basic gravy into something special.
What Are Ham Drippings
What Are Ham Drippings means the golden liquid from ham that cooks, render fat and juices, creating a ham base at the bottom of the pan, and from experience I use drippings because they turn into amazing gravy with rich flavor and gentle smokiness, making ham gravy easy, full of goodness, never a waste, and perfect for gravy lovers.
Best Ham to Use for Rich Drippings
When making gravy, I always rely on spiral ham and country ham as tried-and-true picks among holiday hams because they give great drippings and deep savory goodness, while honey baked ham is a great option on the sweeter side for balance, and from my kitchen tests, other types of hams have also worked beautifully for rich results.
How to Avoid Lumpy Gravy Made Simple
Before we start, here are three tips to prevent lumpy gravy:
- Always begin with a roux. Mix flour and heavy whipping cream in a small bowl or measuring cup. Whisk at the start to avoid lumps in your gravy.
- If you see lumps, take your time. Patience is key for good gravy. Keep the heat medium-low and whisk continuously as you add flour and drippings.
- Avoid adding dry flour or cornstarch directly to the ham drippings. Instead, use a slurry made with water or broth to thicken the gravy smoothly.
Ingredients and Substitutions Notes
When making homemade gravy, I recommend starting with ham drippings from a small ham, spiral ham, boneless ham, or bone-in whole ham cooked in a roasting pan, because the ham juices give deep flavor and depth of flavor; if you have fewer drippings, you can use ham broth, broth, water, or bouillon instead, which work well and still stay thick, especially for a small batch of gravy made at home after baking for a few minutes, just like I’ve done many times.
- Main flavor and depth of flavor for homemade gravy
- Use ham broth, broth, water, or bouillon if you have fewer drippings
- All-purpose flour, unbleached flour, gluten-free flour
- Acts as a thickener and forms the roux
- Use cornstarch as an alternative, but use half as much
- Butter, full-fat butter, bacon grease, oil
- Creates the base and adds most flavor
- Butter is best, but bacon grease also works well
- Heavy cream, heavy whipping cream, whole milk, half and half
- Makes the gravy creamier and smooth
- You can add more or skim raw milk for a lighter option
- Salt, black pepper, seasoning
- Balances and boosts overall flavor
- Always adjust to taste, usually 1/4 teaspoon
| Ingredient | Purpose in Ham Gravy | Substitutions / Notes |
| Ham drippings, pan drippings, ham juices | Main flavor and depth of flavor for homemade gravy | Use ham broth, broth, water, or bouillon if you have fewer drippings |
| All-purpose flour, unbleached flour, gluten-free flour | Acts as a thickener and forms the roux | Use cornstarch as an alternative, but use half as much |
| Butter, full-fat butter, bacon grease, oil | Creates the base and adds most flavor | Butter is best, but bacon grease also works well |
| Heavy cream, heavy whipping cream, whole milk, half and half | Makes the gravy creamier and smooth | You can add more or skim raw milk for a lighter option |
| Salt, black pepper, seasoning | Balances and boosts overall flavor | Always adjust to taste, usually 1/4 teaspoon |
Making Gravy Without Drippings
When I’m making ham gravy without ham drippings, I recommend using ham broth made from Better Than Bouillon Ham Base, since ham broth is tricky to find in grocery stores and this is the easiest way to get deep taste. I usually make two cups of broth with bouillon, add a little extra ham base for concentrated flavor, then proceed with the recipe instructions to make gravy that’s simple, rich, and works even without ham.
Ham Gravy In The Pan
Making ham gravy right in the pan you cooked the ham in helps you save a dirty dish and keeps all the flavor together; I usually shake half and half and flour in a jar until well combined, then mix it into the drippings, bring it to a simmer, and cook until thickened.
Recipe Variations and Simple Swaps
I like to tweak ham gravy by adding dry red wine or broth as liquid to the drippings for a richer, more complex sauce, and it works great when serving ham at the holiday table. For a gluten-free version, I recommend you thicken the gravy with cornstarch instead of flour, using 1½ tablespoons per recipe, then stir in a splash of cream for a thicker, richer gravy, even if cream on hand is limited and you need extra flour or a cornstarch slurry to thicken it up. To boost sweetness, mix butter with a tablespoon of brown sugar, my go-to for honey-glazed ham, and sometimes I finely dice a slice of ham and add it for extra texture and meatiness.
Tips and Tricks for The Best Ham Gravy
From my experience, making ham gravy that tastes rich and natural always depend on consistency, low heat, and timing. When making gravy from drippings of a small ham, I usually set the pan on low to medium heat, add broth or water if needed, and whisk continuously to avoid lumps, prevent boiling, and cause no separation, which helps bring out deep flavors and keeps it super smooth and thick.
- Use drippings, broth, or water in the right amount; plan about 1/3 to 1/2 cup per person, depending on how thick the gravy is.
- Keep the whisk moving, stirring, even constantly stirring, to avoid lumps, improve consistency, and stop scorch on the stove or saucepan.
- Season to taste, bring out natural flavors, and add depth so the recipe feels nice and usually turns out super smooth.
- Store any leftover gravy in an airtight container in the fridge for 3-4 days, or re-heat in the microwave using a microwave-safe dish for few minutes, heated through, with 30-second increments of time.
- For longer keeping, yes, sure, use an airtight freezer-friendly container to avoid freezer burn, where it can keep for 4 to 6 months, even if you had a lot left over.
What to Serve with This Gravy
My family truly enjoys ham gravy with traditional holiday dishes, and I usually serve it with spiral ham, holiday spiral ham, or ham shank on the same plate for an amazing and delicious meal. We add mashed potatoes, sweet potatoes, carrots, and green bean casserole, which are a must at breakfast or dinner, and it’s often served with country ham steak, biscuits, or toast.
I normally pair this gravy with popular holiday side dishes like creamy casseroles, Canned Sweet Potato Casserole, Baked Mac and Cheese with Velveeta, and Paula Deen’s Green Bean Casserole, plus lighter vegetable side dishes such as Honey Glazed Carrots and Colcannon. For comfort, I love cornbread, cornbread stuffing, and other quick breads like Sweet Potato Cornbread or Jiffy Cornbread with Creamed Corn, especially when cooking an Instant Pot Ham recipe, making these the best side dishes overall.
Step-by-Step Recipe Instructions
I make this Ham Gravy starting with a fully cooked ham, using ham drippings from the roasting pan, poured into a measuring cup to equal 1 1/2 cups of liquid. In a medium frying pan, sauce pan, or medium sized saucepan over medium heat to medium-low heat, I melt butter until fully melted, watching the danger of burning and ready to reduce heat or remove from heat if needed, because patience keeps the flavor clean and smooth.
- In a small saucepan or large saucepan, sprinkle 3 tablespoons of flour into the butter to create a roux, then whisk, whisking constantly, continue whisking and cooking for about 2 minutes to 2-3 minutes until golden, smoothed out, and free of clumps.
- Slowly add 2 cups of pan drippings or ham drippings, little at a time, vigorously stirring and whisking constantly so everything is incorporated into the mixture, then bring to a low boil and simmer for 2 more minutes.
- If needed, mix together a flour/cream mixture using heavy cream or half and half in a small mixing bowl or glass measuring cup, then gradually add water while stirring until thickened, about about 4 minutes, and turn heat down to low.
- Taste and season with salt and pepper, to taste, adding 1/4 teaspoon at a time if needed (note 2), then transfer to a serving dish, serve hot over ham, mashed potatoes, and all the fixins, ready to serve, and enjoy.
Nutrition
| Nutrition | Value |
| Serving Size | 1/3 cup |
| Calories | ≈ 62–68 kcal |
| Total Fat | ≈ 4–5.2g |
| Saturated Fat | ≈ 19–22g |
| Cholesterol | ≈ 15–64mg |
| Carbohydrates | ≈ 2–2.8g |
| Sugar | ≈ 0.8–1g |
| Protein | ≈ 1.2–6g |
| Sodium | ≈ 67–116mg |
Faqs
What is the Best Ham to Use to Make Gravy Out of Ham Drippings?
The best ham for gravy is spiral ham, bone-in ham, or country ham because they release rich, flavorful drippings while roasting. These drippings give ham gravy a deep, savory taste.
What Are Ham Drippings?
Ham drippings are the juices, fat, and browned bits left in the roasting pan after cooking ham. They are full of natural flavor and are the key base for making great ham gravy.
How to Make Ham Gravy Without Lumps?
To avoid lumps, always whisk constantly, start with a smooth roux, and keep the heat medium-low. Adding liquid slowly and staying patient makes the gravy smooth.
Can I Make Gravy Without Ham Drippings?
Yes, you can make ham gravy without drippings by using ham broth or bouillon. It still gives good flavor and works well when you don’t have roasted ham.
How Do I Thicken the Gravy?
Gravy can be thickened with a flour roux or a cornstarch slurry. Flour gives a richer taste, while cornstarch is best for gluten-free gravy.
My Gravy Is Too Salty! How Can I Fix It?
If gravy is too salty, add unsalted broth, water, cream, or milk. You can also mix in a little more roux to balance the salt.
How Long Does Ham Gravy Last in the Refrigerator?
Ham gravy lasts 3 to 4 days in the fridge when stored in an airtight container. Reheat gently while stirring to keep it smooth.
Can I Freeze Ham Gravy?
Yes, ham gravy can be frozen for up to 4–6 months. Use a freezer-safe container and thaw slowly before reheating for best texture.
Final Thought
Ham gravy is a simple but powerful recipe that turns ham drippings into something truly special. With the right ham, steady whisking, proper heat, and a few smart substitutions, you can make a smooth, rich, and flavorful gravy every time—whether you have drippings or not. From choosing the best ham to fixing lumps, adjusting thickness, storing leftovers, or even freezing, this guide covers everything needed to cook with confidence. Once you understand the basics, ham gravy becomes less about rules and more about balance, patience, and using what you have to bring comfort and flavor to every plate.