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Easy Ham Gravy



Prep Time

5 min

Cook Time

15 min


This easy ham gravy uses ingredients already in you home! Quick and flavorful!


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 continually for two minutes to smooth out any flour lumps.
Flour and butter mixture should be slightly 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 ½ cup ham broth with 1.5 cups milk, cream or coffee.
Whisk and simmer gravy until reduced to your preferred thickness.

Customizing The Thickness, Diet Alternatives & Leftover Tips For This Recipe

Customizing the Thickness

Adjusting for thickness isn’t akin to flipping a switch; it’s more like nurturing a bonsai, a gradual affair. If you like your gravy on the voluptuous side, let it murmur over a low flame a bit longer—perhaps 10 to 15 minutes should suffice. However, be warned: as it cools, the gravy adopts a denser cloak, slyly thickening as the temperature dips. If it’s a nimbler gravy you seek, halt your simmer earlier. It takes only a bit of forethought to anticipate the change, like planning for guests who always arrive a touch too early or a touch too late.

Now, should you encounter a bit too much zeal in your gravy’s thickness, fret not. A splash of additional broth can reconcile the consistency, restoring diplomacy to the saucepan. Recall, my culinary compadre, the alchemy of the kitchen is in your hands—thick or thin, your ham gravy obeys your command, setting the scene for a feast that lingers in memory, long after plates have been cleared.

Dairy-Free & Gluten-Free Alternatives

Instead of traditional flour, I offer the silky magic of cornstarch to thicken the gravy. A simple blend of cornstarch with a touch of cool water creates a slurry that can be whisked in after the broth to achieve that perfect nappe consistency. It’s a little culinary finesse that ensures no one is left longing at the dinner table.

Remember, whether you’re reaching for oil or dabbling with a cornstarch slurry, the key is to integrate these substitutes in a way that honors the integrity of the gravy. Maintain a gentle heat to encourage a gradual thickening and unveil a gravy so sumptuous, it’ll have your guests questioning if it truly is dairy-free or gluten-free. Isn’t it delightful to indulge in a little deception for the sake of inclusion and pure gustatory satisfaction?

Storage & Reheating Tips!

To keep the essence of that savory, comforting flavor for days to come, storing the gravy correctly is as crucial as the initial preparation. I recommend transferring the cooled gravy into airtight containers. It’s like tucking it in for a short slumber in the fridge, with the promise of a delightful awakening. This ensures that the gravy retains its taste, and you can refrigerate it for up to three or four days.

When the craving for that rich gravy hits yet again, reheating it is a cinch. My go-to method is gently warming it on the stovetop over a low flame. Stirring constantly to rekindle its smooth, velvety texture.

Should the consistency feel off or if it’s thickened up a tittle too much during its cold retreat, a splash of broth or water can work wonders, whisking it through during reheating. Remember, the key to reigniting the character of your sumptuous gravy is a gentle touch and a dash of care. There we have it, your feast’s crowning glory restored, ready to dazzle once more on its next flavorful outing.

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