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Is there such a thing as ham gravy?

jujuthomas Dec 28, 2009 06:58 PM

Christmas dinner at my mothers, we had the usual feast of ham, mashed white potatoes, sweet potatoes, etc. etc. my BIL wanted to know if she'd made gravy. he tells my sister "next year we bring a jar of gravy, hahaha."

We have never had gravy with ham...

Do they sell ham gravy?

Have you made ham gravy?


  1. c
    Clarkafella Dec 28, 2009 07:08 PM

    Sure, just do a search for "red eye gravy". Most of the time it is made with ham drippings and coffee, but some use ham drippings and water or ham drippings and wine. Really easy to make and there is nothing better with biscuits...

    4 Replies
    1. re: Clarkafella
      jujuthomas Dec 29, 2009 03:55 AM

      I didn't even think of red-eye gravy. Thanks for all the replies! :)

      1. re: Clarkafella
        Uncle Bob Dec 29, 2009 05:36 AM

        I associate Red-Eye with Country (dry cured) Ham...not regular ham...Although a flavorful gravy can be made with regular ham drippings....


        1. re: Uncle Bob
          Clarkafella Dec 29, 2009 07:18 AM

          And I associate ham with the country,dry cured, salty stuff- not the other!

          1. re: Clarkafella
            Uncle Bob Dec 29, 2009 08:01 AM

            Oops, Sorry...I didn't realize the OP had ham...not the other!

      2. k
        KristieB Dec 28, 2009 07:17 PM

        We make ham gravy with the drippings from a roast ham. Not the ham with pineapple and sweet glaze, that is gross. But a plain baked ham makes terrific (if a tad salty) gravy. You make it just like gravy for roast beef, chicken, or turkey. Nothing different at all.

        1. coll Dec 29, 2009 01:50 AM

          Heinz has pork gravy in jars, and they sell ham base that you could make into a gravy, although I just keep it around for soups. I usually serve ham with mustard and/or a spicy cranberry sauce, and never had anyone ask for gravy. I do always wonder about gravy when serving though, just habit from every other roast that does leave drippings. Not much to work with when cooking ham.

          1. Cherylptw Dec 29, 2009 05:00 AM

            I send the making of the gravy with ham base..I start out with making a roux, stirring until the color just begins to turn golden then add the base with liquid (you can add broth, wine and or the ham drippings that have been refrigerated & de-fatted) and let it simmer until thickened. I was going to mention red eye gravy but because it's not thickened, it technically is a sauce and not a gravy.

            1. Boccone Dolce Dec 29, 2009 05:12 AM

              I once made a Tasso Ham/Red Eye Gravy for shrimp & grits... It was a big hit.
              I've never eaten a honey baked/spiral cut type ham with any type of gravy. I really have to be talked into ham-it's not a favorite...

              1. c
                cookie44 Dec 29, 2009 06:16 AM

                My mom always makes ham gravy and it is really good. She doesn't do red eye, but makes gravy with the drippings just as you would any other gravy. Note this doesn't work well for hams basted or glazed in sweet, sticky things; she usually bastes her ham in a small amount of beer, actually. I guess that flavors her gravy some. It is really good. I think she also "augments" her drippings and roux with broth or canned gravy, depending on what she has on hand.

                1. Caroline1 Dec 29, 2009 10:16 AM

                  There are all sorts of gravies and sauces that are served with ham. "Red eye" is possibly the best known, but not terribly festive, to my way of thinking. For holidays, especially Christmas, a sauce (as opposed to gravy) is often made using pan drippings from the ham, a little chicken stock, some Madeira or other fortified (or non-fortified) wine and some nice plumped raisins. Sultanas are often used. Bits of crushed pineapple or cherries are also traditional additions. Corn starch as the thickener, so it comes out more like a glaze than an opaque gravy. Lots of room to experiment, and it's hard to make a mistake. Add some nutmeg or cinnamon or allspice or all three, or any other herb or spice that strikes your fancy, but it always somehow works better when you use flavorings that are also used in baking the ham.

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