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.
It also makes a rich and flavorful substitute for turkey or brown gravy and it's a great accompaniment to your Christmas, Thanksgiving or Easter meal.
Sometimes I drizzle it over these grilled BBQ pierogies or electric skillet biscuits. No matter what you pair it with, this easy ham gravy is going to take your meal to the next level.
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🥩 Ingredients
- butter (not pictured) - This is the fat component of the roux for the gravy.
- diced prosciutto - You can substitute with pancetta if needed.
- shallot - If you can't find a shallot or if it will break the budget (it can be expensive to buy a bag of them), you can substitute with red onion.
- flour (not pictured) - To thicken the gravy.
- ham broth - I usually use prepared ham broth from the grocery store. For an alternative, you can 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. Some other options include ham base or bouillon cubes that you can use to make the broth.
*Check ingredient amounts in recipe card.
📖 Recipe Tweaks
This ham gravy recipe has quite a bit of opportunity for experimentation with different flavors, depending on your preference.
Prosciutto: 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.
Flour: 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.
🔪 How to Make Ham Gravy
- Melt the butter in a medium frying pan over medium heat. Add the prosciutto, garlic and shallots and cook for 5 minutes.
- 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).
- Slowly mix in the ham broth, while whisking constantly to get the lumps out. Bring to a simmer.
- Continue to simmer and whisk often, until the gravy thickens to your liking.
- Serve!
💭 Top Tip
Don’t discard the fried prosciutto, garlic and shallots. They can be added to pasta, rice, salads, charcoal grilled pizza, frittatas or scrambled eggs, charcuterie boards, on top of homemade pierogies or mashed potatoes, etc.
🌡️ Storage
The finished, homemade ham gravy is best served immediately, but you can refrigerate leftovers for up to 4 days or freeze them for up to 6 months. Thaw in the fridge.
♨️ Reheating
You can reheat leftovers on the stove over medium-low heat, whisking often. It should reach a temperature of at least 165°F for food safety purposes. If you would like to thin it out a little, add some broth or water and whisk it in as it's heating.
❓ Recipe FAQs
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.
🍴 More Delicious Gravy Recipes to Try
If you tried this Ham Gravy Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!
📋Recipe
Ham Gravy
Ingredients
- 2 tablespoons butter
- ½ cup diced prosciutto - you can substitute with pancetta
- 3 cloves garlic - peeled and smashed
- 1 shallot - sliced
- 2 tablespoons flour
- 2 cups ham broth - from ham drippings or store-bought
Instructions
- 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.
- Serve!
Equipment
Notes
- If you can’t find diced prosciutto, you can substitute diced pancetta or even bacon for some added smoky flavor.
- 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.
- 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. Thaw in the fridge.
- You can reheat leftovers on the stove over medium-low heat, whisking often. It should reach a temperature of at least 165°F for food safety purposes. If you would like to thin it out a little, add some broth or water and whisk it in as it's heating.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
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