Ham Gravy
A thickened milk gravy built on baked-ham drippings and pan juices, the gravy of the holiday ham table. Creamier and milder than red-eye gravy, its coffee-sharp cousin.
| Category | Gravies |
|---|---|
| Origin / Region | The Deep South |
| Classic base | Baked ham and mashed potatoes |
| Prep time | About 15 minutes |
| Storage | Refrigerate sealed; a layer of fat may set on top and melts back in. |
| Shelf life | 3 days refrigerated; reheats gently |
| Best uses | Baked ham plates, biscuits, mashed potatoes, ham leftovers |
| Substitutes | Stock for part of the milk; a spoon of mustard stirred in at the end |
| Last checked | October 18, 2026 |
About it
Ham gravy is the holiday ham's second course: the drippings of a baked ham are sweet, smoky, and salty enough to carry a gravy alone. Where red-eye is its thin, coffee-cut cousin, ham gravy is the roux-thickened family version.
Making it
Collect the drippings and juices from a baked or fried ham. Make a light roux in a few spoonfuls of the fat, whisk in milk and pan juices, and simmer to a pourable thickness. Taste before salting; the ham has seasoned it.
Serving it
Poured over sliced baked ham and mashed potatoes at the holiday table, and over biscuits with leftover ham the next morning.
Swaps & pairings
A spoon of brown sugar or pineapple juice from the ham's glaze echoes the bake. For a thinner sopping style, skip the roux and go the red-eye route.
More from this region: The Deep South