15-Minute Gravy Ham Recipe: Easy Pan Drippings Gravy Like Sunday Dinner

There’s one mistake buried in every bad gravy ham recipe, and it happens before you add a single ingredient. The mistake: adding warm broth to a pale, undercooked roux.

You pull the ham from the oven, drippings ready, but the gravy turns out pale and floury. This method skips the roux guesswork for deep, meaty flavor fast.

Inside: why cold broth makes all the difference, the 15-minute timeline from pan to pour, and the simple test for perfect thickness.

Table of Contents

Table of Contents

Why This Ham Gravy Recipe Is the Best

Rich flavor from real ham drippings

This gravy ham recipe uses every last drop of what makes your holiday ham special. Pan drippings carry concentrated pork flavor, browning bits, and subtle glaze sweetness (none of which a bouillon cube can mimic). Pour 1½ cups cold broth into the hot roasting pan right after pulling the ham. The temperature shock lifts all the stuck-on fond, giving your gravy a deep amber color. I learned this from my mother, who would leave the ham pan out on the counter, threatening anyone who dared scrape it “clean.” She knew those bits were liquid gold.

What sets this apart from packet gravies:

• Deep meaty taste from real drippings, not flavor powders
• Natural sweetness if your ham had a brown sugar glaze
• Lumps are impossible when you whisk cold liquid slowly
• Silky richness instead of pale, pasty consistency

If your ham leaves a thin stream of juice, don’t panic. Even a tablespoon of drippings can transform plain broth into a sauce that tastes like Sunday dinner.

Ready in under 15 minutes

While your ham rests for slicing, you have exactly enough time to make this gravy. Total hands-on work is 5 minutes; the gravy finishes cooking in 10 minutes. That’s faster than reheating store-bought gravy, and the result tastes fresh and bright.

I use the same roasting pan to save dishes. After whisking in broth, I let it simmer gently while I finish setting the table. The gravy thickens as it bubbles, and you’ll know it’s ready when it coats the back of a spoon without sliding off.

This gravy ham recipe fits right into a busy holiday timeline. Once you pour it into a warm boat, you’re done. Any leftover ham is perfect for a quick ham and cheese frittata recipe the next morning, using up those last delicious drippings and a few eggs.

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Ingredients for Ham Gravy

Active Time: 5 minutes Total Time: 15 minutes Yield: 8 servings

• 3 tablespoons ham pan drippings (fat and dark fond bits)
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1½ cups cold low-sodium chicken broth
• ½ teaspoon kosher salt, plus more to taste
• ¼ teaspoon black pepper

If drippings are scarce, add an extra tablespoon of butter. No ham in the oven? Check the substitution table below, you can still make a rich gravy.

Key ingredients

Ham pan drippings are the backbone of any good gravy ham recipe. They carry concentrated pork flavor and any caramelized glaze bits from the ham. Even 2 tablespoons transform plain broth into something that tastes like it simmered for hours.

Butter adds richness and keeps the flour from burning in the pan. Flour creates the thickening structure. Whisk it with the melted butter and cook for 1 minute to lose the raw taste.

Cold broth is non-negotiable: pouring it slowly into the hot roux while whisking prevents lumps and releases starch evenly. My mother taught me to crack ice cubes into the broth if it wasn’t cold enough. If you’re using a honey baked ham recipe, the drippings will have a gentle sweetness that makes this gravy taste like the holidays. Salt and pepper go in at the very end, because ham drippings vary in saltiness.

Ingredient notes and substitutions

No pan drippings? Dissolve 2 teaspoons ham base (like Better Than Bouillon) in 1½ cups hot water, then add 2 extra tablespoons butter for fat. This trick saves the day when you need ham flavor without the roast. For a gluten-free version, skip the flour and use 1 tablespoon cornstarch mixed with 2 tablespoons cold water. Whisk it in after the broth comes to a simmer, cooking for 1 minute until thick. You can swap butter for bacon fat or vegetable oil in equal amounts. Want to avoid lumps entirely? Whisk the flour into ¼ cup half-and-half instead of butter. This slurry method from old recipes works every time. If your gravy tastes thin, simmer another 2-3 minutes; it thickens fast.

Original	Substitute	Notes
butter	bacon fat or vegetable oil	equal amount; bacon fat adds smoky depth
all-purpose flour	cornstarch (1 tbsp + 2 tbsp cold water)	gluten-free; add as slurry at the end
chicken broth	ham base + water (2 tsp base/1½ cups)	use if you lack drippings for ham flavor
pan drippings	2 Tbsp extra butter + 2 tsp ham base	dissolve base in water, then whisk in

How to Make Ham Gravy

Step-by-step instructions

• Set the roasting pan with the ham drippings over two burners on medium heat. Scrape up any stuck-on bits with a wooden spoon. They hold deep flavor.

• Add the butter and swirl until melted. Sprinkle in the flour and whisk nonstop for 2 minutes. The roux will turn smooth, bubbling, and golden brown.

• Pour in the cold broth slowly while whisking hard. This cold-liquid trick releases starch evenly and prevents lumps. Keep whisking until the mixture looks glossy and thin.

• Bring the gravy to a gentle simmer, scraping the edges often. Cook for 5 minutes, watching as it thickens. It’s done when it coats the back of a spoon without sliding off.

• Remove from heat and stir in the salt and pepper. Taste. If drippings were salty, you might need only a pinch.

Watch Out: Don’t walk away when the roux hits the pan. A burnt roux smells like scorched flour and ruins the whole batch. Stir constantly and pull the pan off heat briefly if it darkens too fast.

Pro tips for silky smooth gravy

Cold broth matters more than you think. Warm liquid hits the roux and gelatinizes starch too fast, forming tiny lumps you can’t fix. Keep it straight from the fridge.

The jar-shake method eliminates whisking entirely. Put the flour and half the cold broth into a lidded jar. Shake for 15 seconds until no dry powder remains, then pour it into the hot butter-drippings mixture while stirring. Add the rest of the broth and simmer until thick. This old diner trick works every time and makes this gravy ham recipe even faster.

If the gravy ever turns too thick, whisk in a splash of warm broth to loosen it. Too thin? Simmer an extra 2 minutes. The cornstarch swap from the substitution table also makes a foolproof slurry.

Don’t rush the roux color. A pale, uncooked roux leaves behind a floury taste. Let it hit golden before adding liquid. Once you nail this, you’ll use the same pan for everything, including the broth left after making an instant pot ham cheese broccoli soup later in the week.

Pro Tip: Keep a warm gravy boat ready. Pouring cold gravy onto a chilled vessel cools it fast, making it congeal. Swirl hot water in the boat first, dump it out, then fill.

Storage, troubleshooting and serving ideas

How to store and reheat leftovers

This gravy ham recipe makes enough for 8 servings, and leftovers hold beautifully. I store extra in an airtight container in the fridge, pressing a piece of plastic wrap directly onto the surface. That stops a rubbery skin from forming. The gravy keeps for up to 3 days.

For longer storage, freeze small portions in a zip-top bag laid flat. Once frozen solid, you can break off chunks as needed. The gravy stays good for up to 3 months. Thaw overnight in the fridge.

Though cold gravy is technically safe to eat, I always reheat it. Chilled gravy thickens into a firm gel. A spoonful scoops like jelly, not a silky sauce.

To bring it back on the stovetop, pour the gravy into a small saucepan and add a splash of cold chicken broth, about 2 tablespoons per cup. Whisk over medium-low heat until it’s steaming and coats the spoon again, about 3 to 4 minutes. The broth loosens the starch without watering down flavor. Don’t let it boil hard; a rapid simmer can break the emulsion and leave an oily puddle.

If you’re in a hurry, microwave in 30-second bursts, whisking between each and adding broth as needed.

Storage Method	Container	Duration	Reheat
Refrigerator	Airtight container with plastic wrap on surface	Up to 3 days	Recommended, reheat on stovetop or microwave with a splash of broth
Freezer	Freezer-safe bag (flat) or container	Up to 3 months	Thaw overnight in fridge, then reheat on stovetop with a splash of broth

Troubleshooting

Problem	Solution
Lumpy gravy	Pour cold drippings or broth slowly while whisking constantly. Shake flour and half-and-half in a jar before adding for a foolproof slurry.
Not enough ham drippings	Supplement with chicken broth or water to reach 1½ cups. Add 1 extra tablespoon of butter to restore richness.
Gravy separates from high heat	Keep heat on low and avoid boiling. If it breaks, remove from heat and whisk in a splash of cold broth.
Gluten-free need	Use 1 tablespoon cornstarch mixed with 2 tablespoons cold water. Whisk in after the broth simmers and cook 1 minute.
Gravy too thin	Simmer an extra 2–3 minutes, or stir in a cornstarch slurry (1 teaspoon cornstarch + 1 tablespoon water) and cook until thick.

Serving ideas

• Ladle over sliced ham, creamy mashed potatoes, or warm buttermilk biscuits.
• Drizzle onto an open-faced hot ham sandwich with roasted carrots on the side.
• Stir a leftover cold spoonful into scrambled eggs or a quick pan sauce for pork chops.
• Pair with a tiny spoonful of applesauce. The sweet tang cuts the saltiness beautifully.

Gravy Ham Recipe FAQ

Whip up this gravy ham recipe for Sunday dinner

This recipe delivers deep, meaty flavor fast. Cold broth prevents lumps, and the 15-minute timeline fits right into holiday prep. Use that jar-shake trick and you’ll never worry about a floury gravy again.

I keep a jar of cold broth in the fridge just for this gravy. Give it a try this weekend. Your mashed potatoes will thank you.

Do you save every last speck of fond from the roasting pan, or does it disappear before you can make gravy?

For more recipes like this one, follow us on Facebook and Pinterest for holiday dinner shortcuts and easy pan sauce ideas.

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• Ham and Cheese Frittata
• Honey Baked Ham
• Instant Pot Ham Cheese Broccoli Soup