How to Make Ham Gravy | How To Make Gravy | Easy Gravy Recipe | Breakfast For Dinner

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour adds fiber while cornstarch thickens without gluten.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon

Vegetable broth is lower in calories, and bouillon is a cost-effective alternative.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories, while water can be used for a lighter gravy.

Cut down the leftover ham to a usable size for rendering.

Place the ham in a skillet over medium heat to render the fat.

Watch the temperature to avoid burning the fat while rendering.

Once enough fat has rendered, drain the crispy bits on paper towels.

Clean the pan to remove dark bits before making the gravy.

Add about 1 tablespoon of butter and 3 tablespoons of the rendered drippings to the cleaned pan over medium to medium-high heat.

Add 2 to 3 tablespoons of all-purpose flour to the pan, stirring until it reaches a sandy texture.

Continue to cook the roux until it reaches a deep caramel color.

Gradually add milk, stirring to eliminate lumps and achieve a pasty consistency.

Scrape down the sides of the pan with a whisk while adding more milk as needed to maintain a smooth sauce.

Season the gravy with about ½ teaspoon of salt and fresh cracked black pepper to taste.

Stir in cubed ham and let it warm through in the gravy.

Plate the dish and top with the crispy bits from the rendered ham.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens