Ham Gravy

In a large skillet, melt 1/4 cup of unsalted butter over medium heat. Since ham is naturally salty, unsalted butter helps balance the flavor—you can always add more salt later if needed.

Whisk in 1/4 cup of flour and cook for one to two minutes, stirring constantly, until the mixture forms a smooth roux. For a deeper, richer color and flavor, continue cooking the roux a few minutes longer until it turns golden brown before adding any ham juices, drippings or ham base.

Next, slowly whisk in 4 cups of milk along with 5 teaspoons of ham base to enrich the flavor. If you’re preparing a ham and have collected some of the juices, add those in as well—they bring a natural depth and savory richness. You can even skip the ham base entirely and rely solely on the juices if you prefer. Season with a pinch of pepper if desired.

Heat the gravy over medium‑low until it reaches a gentle boil, whisking constantly to keep it smooth and lump‑free. Continue cooking and stirring until the gravy thickens to your preferred consistency. Remove from heat and serve warm.

Enjoy!