Ham Gravy Recipe

Recipe #1


1 (8 1 pound) fully cooked bone-in ham with bone

1 cup of brown sugar

1 (6 1 ounce) bottle of apple juice

1/2 cup all-purpose flour

1/2 cup milk


Step 1

Preheat the oven to 325 degrees F (165 degree C).

Step 2

Place ham in a large roasting pan, cut-side down. Apply brown sugar evenly to the ham. Pour the apple in the roasting pan.

Step 3

Bake in the oven until the ham has been cooked in about 80 minutes. A thermometer with instant read placed in the middle of the ham will be reading 160° F (70 degrees Celsius). Allow the ham to rest for 10 minutes prior to transfer to a plate to serve. Pour the pan juices back into a pan.

Step 4

Mix milk and flour in a jar fitted with lid. Shake until Step 5

Bring the pan’s juices to a simmer. Then, slowly whisk the ingredients of flour into the saucepan until the gravy has thickened in about 5 minutes.

Recipe #2


Ham cooking juices

1 stick of butter

1/4 cup all purpose flour more or less according to your preference.

4 – 6 cups full milk.

Salt , ground and pepper

Biscuits, ideal for serving


1. In the pan that the Ham has been cooking in (or you can use bacon grease in the event that you don’t have the juices from the ham) Then, add the butter.

2. After melting the butter, add 1/4 cup of flour, and whisk until combined. Continue adding flour, stirring continuously until a homogeneous paste is created.

3. 3. Cook the roux on at a moderate heat until it turns a lovely deep golden hue, around 3 minutes. Pour in the milk, stirring all the time to avoid the formation of lumps.

4. Cook until thick, then season according to your preference. 

Recipe #3

Fresh ham and herb gravy is an excellent choice for Christmas dinners particularly if you are hosting an abundance of guests. With cooked apples, mashed potatoes or pears, as well as an assortment of green vegetables Ham is a wonderful addition to the perfect festive meal.

Modern-day pork is extremely pure meat. A lot of old recipes recommend cooking at a high temperature inside to protect against the disease trichinosis. After resting, the pork will have been cooked enough and still tender. Children love getting their hands dirty and assist in the preparation of the ham.

Special equipment A large roasting pan, instant read thermometer, or digital probe thermometer

Time for preparation: 15 minutes

Cooking time 5 1/2 hours

Yield 15-20 servings


Ham Baked Fresh Ham With Herbs

Fresh ham weighing 14 pounds with the bone inside (shank as well as leg part of pork)

1 tablespoon minced garlic 1 tablespoon minced

1/4 cup onion finely diced

1 cup of chopped parsley

3/4 cup of finely chopped, chopped and chopped celeria

Two teaspoons of dried thyme

2 teaspoons of sage that has been dry rubbed

1 teaspoon Dijon mustard

1 1/2 cups of fresh breadcrumbs (4 to 6 slices of bread)

1/3 cup (3/4 stick) unsalted butter, melt (3 3 ounces)

10-ounce container of frozen chopped spinach defrosted and drained

Salt and pepper according to your preference


The oven should be preheated to 450°F.

Cut the fat down up to an evenly 1/8″ thickness. Poke the ham all over and then cut 11/2-inch-deep gashes on top of the Ham (on the side that has the fat).

This is it’s the “top” of the ham and is where you “stuff” the stuffing.

Put the onion, garlic parsley, celery sage, thyme, and mustard into the container of the processor equipped with a blade made of metal. Blend until a fine paste, and then mix in a bowl along with the breadcrumbs, the butter melt and spinach to make the stuffing. Add salt and pepper to taste.

The stuffing should be pressed into the gashes. Place the ham with its fat face-down on a rack within the baking pan. The roasting pan should be set for 20 minutes. then reduce the temperature to 325°F.

Begin to check the ham’s condition within 4 hours. Bake until your internal temperature is 140 degrees (approximately 51/2 hours duration of cooking).

Set aside in a room at room temp, and cover loosely with foil for minimum 30 minutes. The temperature of the insides should increase to 155°F.

Make the gravy while your roast is in rest.

For each serving Calories 350 (From the fat 162) (from Fat 162); fat 18g (Saturated 7g) Cholesterol 135mg Sodium 152mg; Carbohydrates 3g (Dietary Fiber 1g) • Protein 40g.

Gravy recipe for your freshly baked Ham

The pan drippings of your ham (about 14 cup)

1/2 cup of cider

1/2 cup Port wine

1/2 teaspoon of sage

1/2 teaspoon of thyme

1 tablespoon of unsalted butter at room temperature

Salt and pepper according to your preference

Take off any fat and pan drippings, and then separate the fat. The drippings you’ve collected (they are likely to be small) in a pan and add the cider. Cook until it has reduced slightly and becomes thicker approximately 3 minutes.

Add sage, port, and thyme. Reduce heat , and simmer for five minutes. Add the salt and black pepper. mix in butter then strain into a gravy bowl and serve.

Recipe #3



3/4 – 1

cup ham dripping

3 -4

tablespoons of flour

cold water

1/8 – 1/4

teaspoon salt

1 -2

Drop Gravy Master (to the color gravy, if required)


Bring the ham drippings to a simmer.

Mix the flour and water together to form a thick paste.

Mix together the flour and water mixture in boiling ham drippings , a tiny amount at a moment, but be sure that you whisk at simultaneously. 

Add salt and gravy master for the taste and add color.

Note for making a sufficient amount of drippings, add 1/2 cup of water in the pan where the in which the ham is cooked. Begin with 1-2 drops gravy master and add more as needed since the gravy is dark in the color. If the gravy appears lumpy strain through a strainer in order to eliminate the lumps.

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