- 3 Tbsp. butter
- 3 Tbsp. all-purpose flour
- 2 cups ham drippings*
- 1/4 cup heavy cream
- In a medium saucepan, melt the butter over medium heat.
- Whisk in the flour and cook and stir until it’s starting to brown just a little bit, 1-2 minutes.
- Remove from the heat and immediately start to slowly drizzle in the ham drippings, stirring the flour mixture continuously to prevent clumping.
- 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.
- 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.