Recipe

Easy Ham Gravy

A fast, silky ham gravy made with drippings (or butter) that hits the sweet spot: salty-savory, peppery, and perfect for biscuits, potatoes, and leftover ham.

By Matt Campbell

•

4.8

A cast iron skillet on a stovetop with glossy ham gravy being whisked, steam rising, with a wooden spoon and a small bowl of ham drippings nearby

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Ham gravy is one of those quietly powerful kitchen moves. It is not trying to be fancy. It is trying to make your plate better in about 10 minutes, and it succeeds.

This version is built the way I like it: real ham drippings when you have them, a quick flour roux for body, and enough black pepper to make it feel alive. No weird packets. No mystery glue texture. Just a smooth, cozy gravy that tastes like you meant to do it on purpose.

If you have a baked ham in the oven for a holiday, this is your jackpot. If you do not, you can still make a very convincing ham gravy with butter and broth, and nobody has to know.

All ingredients for ham gravy arranged on a bright kitchen counter including butter, flour, ham drippings in a small cup, chicken broth, milk, black pepper, and salt

Why It Works

Smooth and glossy: The roux thickens without turning pasty, and a steady whisk keeps things silky.
Big ham flavor: Drippings do the heavy lifting, and a little broth stretches it without washing it out.
Flexible texture: Make it spoon-coating for potatoes or slightly looser for biscuits and country breakfast plates.
Easy rescue options: Too salty, lumpy, or thin? You will fix it in minutes with the troubleshooting tips below.

Pairs Well With

Storage Tips

Refrigerate: Cool gravy, then store in an airtight container for up to 3 to 4 days.

Reheat: Warm in a small saucepan over low heat, whisking often. Add a splash of broth or milk to loosen as needed since gravy thickens as it chills.

Freeze: You can freeze it for up to 2 months, but flour-thickened gravies can separate a bit. Thaw overnight in the fridge, then reheat slowly while whisking. If it looks broken, a tablespoon or two of warm broth plus aggressive whisking can help it come back together, but it may not return to its original silky texture.

Common Questions

Can I make ham gravy without drippings?

Yes. Use the butter option in the recipe (plus broth). For extra ham vibe, simmer the broth with a small piece of ham or a ham bone for 10 to 15 minutes, then use that broth in the gravy.

Why is my ham gravy lumpy?

Usually the liquid went in too fast or the pan was too hot. Another common culprit is pouring ice-cold liquid into a very hot roux. Fix it by whisking hard for 30 to 60 seconds. If it still has lumps, pour it through a fine mesh strainer, or blitz with an immersion blender for a few seconds.

My gravy is too salty. How do I fix it?

Ham drippings can be intense. Add more unsalted broth or a splash of milk, then simmer for 1 to 2 minutes. If it is still salty, a small knob of unsalted butter can help soften the salty edge (it will not remove sodium, but it can balance the flavor). Avoid adding more salt until the very end, if at all.

How do I make it thicker or thinner?

Thicker: Simmer a bit longer, whisking. If it still needs help, make a quick slurry with 1 teaspoon flour plus 1 tablespoon cold broth, whisk in, and simmer 2 to 3 minutes to cook out the raw flour taste. If you want faster thickening, use a cornstarch slurry (1 teaspoon cornstarch + 1 tablespoon cold broth) and simmer 1 minute.

Thinner: Whisk in a splash of broth or milk until it pours the way you want.

Does ham gravy need milk or cream?

No, but a little milk makes it extra cozy and mellows the salt. You can use all broth for a cleaner, more savory gravy.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Medium skillet or saucepan
Whisk
Measuring cups and spoons
Fine mesh strainer (optional, for super smooth gravy)

Ham gravy is my favorite kind of kitchen magic because it comes from the pan, not a plan. I started making it when I realized the best part of baking a ham was not the ham. It was the browned bits and drippings that smelled like every holiday dinner I ever wanted to show up to. Now I make it even on regular weeks, usually for biscuits and eggs, and I always tell myself I will be chill with the black pepper. I never am.

Easy Ham Gravy

(4.8 Reviews)

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 6 (about 2 cups gravy)

Ingredients

3 tablespoons ham fat (from drippings) (or 3 tablespoons unsalted butter)
3 tablespoons all-purpose flour
1 1/2 cups low-sodium chicken broth (or unsalted ham stock, if you have it)
1/2 cup milk (optional but recommended for a creamier gravy)
1/2 teaspoon freshly ground black pepper, plus more to taste
Pinch of kosher salt only if needed (often not needed)
1/4 teaspoon onion powder (optional)
1/8 teaspoon garlic powder (optional)

Optional add-ins: 1 teaspoon Dijon mustard for a tiny tang, a pinch of smoked paprika for warmth, and up to 1 tablespoon of the browned pan juices from the drippings (only if they are not overly salty).

Instructions

Collect the drippings (and choose your fat). If you baked a ham, pour the pan drippings into a heatproof measuring cup and let it sit 1 to 2 minutes so the fat rises. Spoon off 3 tablespoons of the fat for the gravy. If your drippings are very salty (common with spiral hams), use some or all unsalted butter for the fat and rely on unsalted broth for the liquid.
Optional flavor boost: If there are browned bits stuck to the ham pan, add a splash of broth, scrape them up, and pour that liquid into the measuring cup with the drippings. Use a spoonful of the browned pan juices in the gravy if it tastes good and not too salty. Strain if you want it extra smooth.
Make the roux. Heat a skillet over medium heat. Add the 3 tablespoons ham fat (or butter). Sprinkle in the flour and whisk constantly for 1 to 2 minutes, until the mixture looks like wet sand and smells a little nutty.
Whisk in broth slowly. Pour in the broth a little at a time while whisking. This is how you get smooth gravy without lumps. Once it is fully incorporated, add the milk (if using). If you can, use room-temp or slightly warmed broth and milk.
Simmer to thicken, then adjust. Bring to a gentle simmer and cook for 3 to 5 minutes, whisking often, until it coats the back of a spoon. If you want a full about 2 cups of gravy, add a splash more broth or milk as needed to reach your perfect pour.
Season like you mean it. Stir in black pepper and optional onion powder or garlic powder. Taste first, then add salt only if it truly needs it. If it is too thick, splash in a little more broth. If it is too thin, simmer 1 to 2 minutes longer.
Serve hot. Spoon over biscuits, mashed potatoes, rice, or sliced ham. Try it on breakfast plates with eggs and crispy potatoes and thank yourself later.