Homemade ham gravy is a delicious side for dinner and is very easy to make. This recipe is ready within 20 minutes and is the perfect addition to many dishes, whether you are looking to serve it with sliced ham, pour over mashed potatoes, smother biscuits, or encourage picky eaters to finish their vegetables. This ham gravy also makes a rich and flavorful substitute for brown or turkey gravy.
Check out how to make ham gravy below.
Ham Gravy Ingredients
- diced prosciutto (you can substitute pancetta)
- ham broth
This ham gravy recipe has quite a bit of opportunity for experimentation with different flavors, depending on your preference.
It is important to begin with good quality prosciutto from the deli department of the grocery store, as this will enhance the ham flavor in your gravy by infusing it into the butter, along with the garlic and shallot.
Different types/ages of prosciutto have a complex range in flavor and richness from delicately sweet and salty to slightly smoky (Italian speck). Prosciutto di Parma gets its rich flavor from pigs that are fed leftover whey from the production of Parmigiano Reggiano. You can experiment with the different types, pick your favorite and use it to infuse your ham gravy.
If you can’t find diced prosciutto, you can substitute diced pancetta or even bacon for some added smoky flavor.
Instead of using a prepared broth from the grocery store, you should try a homemade bone broth from ham bones. You can also use leftover ham drippings if you’ve just cooked a ham and would like to utilize all of that delicious flavor.
For gluten-sensitive individuals, a gluten-free flour substitute (like arrowroot starch) can be used in place of flour. Be extra diligent about whisking the gravy as you add it in, since gluten-free varieties have a greater tendency to clump.
The finished ham gravy is best served immediately, but you can refrigerate leftovers for up to 4 days or freeze them for up to 6 months.
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- 2 tablespoons butter
- ½ cup diced prosciutto - (you can substitute pancetta)
- 3 cloves garlic - peeled and smashed
- 1 shallot - sliced
- 2 tablespoons flour
- 2 cups ham broth - from ham drippings or store-bought
- Melt the butter in a medium frying pan over medium heat. Add the prosciutto, garlic and shallots and cook for 5 minutes.2 tablespoons butter, ½ cup diced prosciutto, 3 cloves garlic, 1 shallot
- Remove the prosciutto, garlic and shallots with a slotted spoon (they are used only to aromatize the butter and reinforce the flavor of the broth).
- Gradually stir in the flour. Cook, stirring constantly, for 1 to 2 minutes (until golden and smells nutty).2 tablespoons flour
- Slowly mix in the ham broth, while whisking constantly to get the lumps out. Bring to a simmer.2 cups ham broth
- Continue to simmer and whisk often, until the gravy thickens to your liking.
- You can use homemade or store-bought ham broth. There is also ham base or bouillon cubes that you can use to make the broth.
- Don’t discard the fried prosciutto, garlic and shallots. They can be added to pasta, rice, salads, pizza, frittatas or scrambled eggs, charcuterie boards, on top of pierogies or mashed potatoes, etc.
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
Frequently Asked Questions
You can simply whisk some water or milk into your ham gravy if it is too salty. Keep in mind that this will also thin it out. You could also try adding a small amount of sugar or vinegar to balance out the saltiness.
You can make a paste by mixing 1 to 2 tablespoons of flour or cornstarch with a small amount of cold water. Then, slowly whisk it into the simmering gravy until it thickens.
Hungry for more? Try our Chocolate Gravy