How do I prepare ham gravy and how long do I cook the ham and what should I make to go along with it?

Question

How do I make ham gravy?

Answer 1

It depends on what type and weight of ham you are cooking. If it is fully-cooked, it will heat in about 2/3 the time of a cook-before-eating ham. Assuming you have a 5 to 7 pound half ham, fully cooked, heat for about 2 hours.

Make gravy, if possible, as you would any gravy. Mix some flour and water and add to the drippings in the roasting pan and heat until it thickens. If there is very little fat from the ham, it will be difficult to make gravy. You could try making the gravy by adding fat (butter) to the pan before you add the flour/water.

To go with the ham: my favorite is scalloped potatoes. If you don't want to spend that much time, sweet potatoes or yams go well with ham. A nice green salad would be good.

Answer 2

The only ham gravy I know is Red-eye gravy. After you finish frying the ham slices remove them and set aside, you add 1/3 cup of strong black coffee to the drippings in the skillet and stir (well enough to bring up anything stuck to the skillet) while it's still over the fire. The coffee will turn red(ish). Let it reduce a bit, and pour over your ham slices. Yum, I'm not a ham person, but this is pretty good. My grandpa would make it when we were camping.

Answer 3

Tiffany,

Nowadays we have so many sources for recipes and at this time of year you can find them all over the internet. To make a gravy is simple: Let it cool, remove most of the fat and warm the drippings in the pan and add chicken bouillon, water to liquidize any solids. Use a fork since it seems to work best with loosening up bits.

Add to another pan, 2 tab. butter, 2 tab. flour. Let the butter melt and cook the flour in it to remove any of the pasty flavor. Add slowly to this mixture your liquids from the ham. Simmer until thickened and serve immediately.

Below is a tip from the NY times.

Answer 4

dont add salt.. It helps with a ham to have potatoes that dont need gravy because pork is very salty naturally. I prefer twice baked potatoes, you can get that recipe from the net, a salad is especially important, maybe with a potato salad instead. I like cresoints with mine because they are fancy and nummy,