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!
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.