Ham with Ham Gravy
Hungry Yet?
Alright, my friend, let’s talk about Ham with Ham Gravy. Yep, you heard me right: ham with ham gravy. It’s like a double whammy of deliciousness that’s bound to make your taste buds do a little happy dance. And don’t let that “with gravy” part fool you—this isn’t some overly fancy dish that requires a Michelin star to pull off. Trust me, if you can smear some glaze on a piece of meat, you can handle this without breaking a sweat. Grab your spatula, and let’s make some magic happen!
Picture this: it’s Sunday afternoon, the sun is peeking through the clouds (or maybe it’s just your mom’s made-from-scratch cookies), and the aroma of savory ham is wafting through the air. This Ham with Ham Gravy recipe isn’t just a meal; it’s a blast from the past, a hug on a plate! My grandmother used to make this dish when the family gathered, and everyone fought over who would pour the gravy. Much like how I fight my dog for the last slice of pizza—only with a bit more dignity. Let’s dig into why this recipe is worth your time, shall we?
Why This Dish Slaps
What makes this ham and its glorious gravy so special? First, let’s just say that the flavor is rivaled only by the ease of making it. Seriously, if you screw this up, it might just be time to rethink your life choices. The combination of the sweet brown sugar and zesty mustard in the glaze creates a delightful contrast and elevates that ham from “meh” to “OMG, this is heaven!”
Plus, this isn’t just a recipe for rainy days—I’d eat this during the apocalypse and still feel like I was living my best life. And I promise, no crazy culinary techniques—we leave that for the experts. This is about ease, flavor, and a sprinkling of nostalgia.
Grab These Ingredients
Before you get too carried away with your daydreams of dinner, let’s make sure you’ve got everything you need. Here’s your shopping list:
- 3/4 cup brown sugar: Because sweet sauce makes everything better, obviously.
- 1/2 teaspoon yellow mustard: Not just for hotdogs—this stuff adds zing!
- A splash of water: To bind it all together, you know.
- 1 large ham (don’t skimp—go big or go home).
- 2 cups potato water: That’s right, use the leftover water from your mashed potatoes. Trust me on this.
- 1 tablespoon cornstarch: For that gravy to thicken up like a boss.
Step-by-Step Vibes
Alright, let’s get down to business with the instructions. Follow these steps like you’re reenacting a cooking show (bonus points for dramatic gestures):
- Preheat your oven to 350°F. This means it’s time to shine!
- In a small mixing bowl, combine the brown sugar, yellow mustard, and enough water to form a syrup-like consistency. Mix it like you mean it.
- Place the ham in a plastic roasting bag with the fat side facing up. This is not the time for surprises!
- Pour the glaze over the top of the ham, ensuring it’s well-coated. Think of it as giving your ham a spa day. Secure the bag tightly and place it in the oven to roast until the ham reaches an internal temperature of at least 130°F.
- Once the ham is done roasting, carefully remove it from the bag and pour the drippings into the roasting pan, then discard the bag. No one asked for soggy bags at dinner.
- Place the roasting pan with the drippings on the stovetop over medium heat. Get it nice and hot!
- Add the 2 cups of potato water to the drippings in the pan. Can you feel that flavor magic happening?
- In a separate container, mix the cornstarch with a small amount of water to create a slurry. Whisk it into the roasting pan.
- Allow the mixture to simmer, whisking continuously until the sauce begins to thicken. Want thicker gravy? Just add more cornstarch slurry—easy peasy!
- Season the gravy with salt and pepper to taste, then remove from heat. Pour it into a gravy boat and serve alongside your ham. Enjoy and bask in your cooking glory!
Common Mistakes to Avoid
Listen up! Here are some rookie mistakes to steer clear of:
- Skipping the glaze: Seriously, if you skimp on the glaze, why even bother? The ham will end up feeling lonely without it.
- Not checking the ham temperature: You can’t just eyeball it, folks. Invest in a meat thermometer because no one likes undercooked ham.
- Rushing the gravy: Let it simmer, friends! If you’re just throwing everything together, you’ll end up with watery sadness instead of luscious gravy.
Alternatives & Substitutions
Not feeling the brown sugar? No worries! Here are some flavor-packed alternatives:
- Honey: Swap out the brown sugar for honey if you want that floral note.
- Maple syrup: Want a woodsy, cozy twist? Maple’s your friend here.
- Dijon mustard: If yellow isn’t doing it for you, switch to Dijon for a sophisticated vibe that’ll impress everyone—even your in-laws.
Curious? Here’s Answers
- Can I use oil instead of butter for the gravy? Sure, but then you’re missing that buttery goodness, right?
- Can I prep this early? Totally, you time-saver! Make the glaze ahead and just throw it on the ham when you’re ready.
- What if I don’t have potato water? Get creative! Chicken or vegetable broth works just as beautifully.
- Can I add spices? Of course! A dash of garlic powder or a pinch of nutmeg can make things exciting.
- Is this good for leftovers? Heck yes! This ham is perfect for sandwiches, salads, or just devouring cold out of the fridge—it’s your call!
Final Bites
So there you have it—delicious Ham with Ham Gravy ready to steal the show at your dinner table! This dish is comfort food at its finest, and I guarantee it’ll have everyone asking for seconds. Don’t forget to share (or not, no judgment here). Whether it’s a family gathering or a cozy night in, this ham is sure to bring smiles. Now go forth, sprinkle a little magic, and enjoy your culinary victory! 🍽️
Ham with Ham Gravy
Ingredients
Method
- Preheat your oven to 350°F.
- In a small mixing bowl, combine the brown sugar, yellow mustard, and enough water to form a syrup-like consistency.
- Place the ham in a plastic roasting bag with the fat side facing up.
- Pour the glaze over the top of the ham, ensuring it’s well-coated.
- Secure the bag tightly and roast in the oven until the ham reaches an internal temperature of at least 130°F.
- Once the ham is done roasting, remove it from the bag and pour the drippings into the roasting pan.
- Place the roasting pan on the stovetop over medium heat.
- Add the potato water to the drippings.
- Mix the cornstarch with a small amount of water to create a slurry and whisk it into the roasting pan.
- Allow the mixture to simmer, whisking continuously until the sauce begins to thicken.
- Season the gravy with salt and pepper to taste, then remove from heat.
- Pour into a gravy boat and serve alongside your ham.