Roxy15
New member
Ham Gravy:
This ham gravy was really good.
Ham, Mashed Potatoes, Broccoli With Cheese & Rolls Shown In Picture.
Bake the ham on a rack in the roaster and bake it according to pkg. directions.
When the ham is done baking, put it on a serving tray and cover it with aluminum foil while you make the gravy.
Ham Cooking Juices
1 Stick Butter
1/2 Cup All-Purpose Flour, More Or Less To Taste
4-6 Cups Whole Milk
****I Used 4 Cups
Salt & Ground Black Pepper
After the ham is done baking, remove it from the oven and pour the juices in a bowl. It will look like their isn't enough juice, but, there is.
Put the ham on a large platter and cover it with aluminum foil while you make the gravy.
In a skillet, pour the ham juices and add the butter.
Once the butter is melted, add 1/4 cup of the flour and whisk to combine. I used 1/4 cup flour pus 2 tablespoons.
Continue adding flour, whisking constantly, until a smooth paste is achieved. Cook the roux over a medium heat until you get a nice deep golden color, about 3 minutes.
Add the milk, whisking the whole time to prevent lumps forming. Cook until thick and season, to taste.
Serve over mashed potatoes.
This ham gravy was really good.
Ham, Mashed Potatoes, Broccoli With Cheese & Rolls Shown In Picture.
Bake the ham on a rack in the roaster and bake it according to pkg. directions.
When the ham is done baking, put it on a serving tray and cover it with aluminum foil while you make the gravy.
Ham Cooking Juices
1 Stick Butter
1/2 Cup All-Purpose Flour, More Or Less To Taste
4-6 Cups Whole Milk
****I Used 4 Cups
Salt & Ground Black Pepper
After the ham is done baking, remove it from the oven and pour the juices in a bowl. It will look like their isn't enough juice, but, there is.
Put the ham on a large platter and cover it with aluminum foil while you make the gravy.
In a skillet, pour the ham juices and add the butter.
Once the butter is melted, add 1/4 cup of the flour and whisk to combine. I used 1/4 cup flour pus 2 tablespoons.
Continue adding flour, whisking constantly, until a smooth paste is achieved. Cook the roux over a medium heat until you get a nice deep golden color, about 3 minutes.
Add the milk, whisking the whole time to prevent lumps forming. Cook until thick and season, to taste.
Serve over mashed potatoes.
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