Ham gravy being poured over slices of baked ham.

Ham Gravy Recipe

  • Author: Christine Pittman
  • Prep Time: 0 minutes
  • Cook Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 6 servings 1x
  • Category: Sauce
  • Method: Stovetop
  • Cuisine: American


Units Scale
  • 3 Tbsp. butter
  • 3 Tbsp. all-purpose flour
  • 2 cups ham drippings*
  • 1/4 cup heavy cream


  1. In a medium saucepan, melt the butter over medium heat.
  2. Whisk in the flour and cook and stir until it’s starting to brown just a little bit, 1-2 minutes.
  3. Remove from the heat and immediately start to slowly drizzle in the ham drippings, stirring the flour mixture continuously to prevent clumping.
  4. Return to medium heat and cook while stirring continuously until it comes up to a boil. Reduce the heat to a low simmer and cook until thick, 2-3 more minutes. Stir in the cream. Cook for another 30 seconds.
  5. Set a fine mesh sieve over a medium-sized bowl. Pour the gravy through the sieve to remove any lumps. Serve hot.

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*If you’re not baking a ham but want to make this gravy, there are instructions up above in the article for how to create the drippings. If you are baking a ham do this instead: Bake your ham as you normally would. Halfway through the baking time, add 2 cups of unsalted chicken stock (homemade or store-bought) to the pan and swish it around. Continue roasting your ham. Once it’s out of the oven, use a spatula to scrape the sides and bottom of the roasting pan, adding more stock to it if it will help to loosen things. Pour all of the liquid into a measuring cup. If there’s less than 2 cups, make up the difference with more stock.