Ham Gravy - Page 2

sciencegeek_1 · ‎07-19-2013

My mom taught me to always bake the ham. Not just warm it, but put it in a roaster with water and bake it 15 minutes per pound. The lid keeps it moist, and you end up with good drippings for gravy.

brewhaha · ‎07-25-2010

I've never made it before but I'm definitely interested in trying it.

ilovedaisies · ‎07-20-2010

Ham gravy is fantastic! It's the best part of having a ham.

goodstuff · ‎03-09-2010

On 4/15/2014 forrestwolf said:
Instead of Red Eye gravy, made always with coffee, and no flour, you can make the ham gravy just as you would sausage gravy, without the sausage in it, but out of the ham drippings, and adding the flour and milk (or for really good taste, add Pet Milk, or Carnation Milk) to make it a little more rich (add a bit of water), since there is no meat........only drippings........in the gravy..........

This kind of gravy made from ham (or other fried meat) drippings thickened with flour and perhaps with milk added is often called "Sawmill Gravy" in the South.

I've heard that "redeye gravy" gets its name from the way it looks when it's served up in a bowl. A thin oily layer rises to the top, and the darker coffee part stays at the bottom, usually narrower part of the bowl, making for a darker bottom/center layer with a reddish, larger layer on top -- maybe suggesting to the imaginative observer the look of a reddish human eye with a dark pupil.

chickenbutt · ‎03-09-2010

Sounds interesting, but I've really never considered some kind of gravy for ham. I guess I'm in the camp of 'not everything needs gravy'. Don't get me wrong - I like gravy.

Flo08 · ‎03-29-2014

I make my version of Red Eye with sugar cured ham. The Salt cured is just too salty for my taste. I have also had a version that is made with pineapple juice and corn starch. Both are OK but I prefer my baked ham without gravy.

RedTop · ‎09-01-2010

To me, ham gravy was red-eye gravy until I married my husband. His mother made ham gravy from the ham drippings, and if she didn't have enough grease from the ham, she added bacon grease to make the gravy. She also used water, not milk or broth. I was the only person in the family who did not like the gravy; it was too salty and too greasy for me, and ripped through my intestines like a tornado. In fact, I always referred to my MIL's ham gravy as the equivalent of liquid Drano for humans. Both of my girls are so "proud" they know how to make their grandmas ham gravy.

dfyre · ‎03-10-2010

So interesting to read all this. I'm Italian from New Jersey and to me gravy is something made from tomatoes and poured over pasta ${#emotions_dlg.biggrin}$ - making a ham next week and will definitely give it a try!