Grams Ham Gravy Food

GRAM'S HAM GRAVY

Gram's Ham Gravy image

This recipe I got from my Grammy. My family loved her ham gravy. My family thinks this taste great. As noted below my Grammy said to remove any lumps that might form while making this gravy. My Grammy always called the lumps "Lumps Of Love".

Provided by internetnut

Categories < 15 Mins

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 5

Ingredients

3/4-1 cup ham dripping
3 -4 tablespoons flour
cold water
1/8-1/4 teaspoon salt
1 -2 drop Gravy Master (to color gravy if needed)

Steps:

Bring ham drippings to a boil.
Mix flour and water to make a runny paste.
Pour flour/water mix in boiling ham drippings a little at a time making sure to be whisking the same time. Whisk until thickened.
Add salt and gravy master to taste and color.
Note: To make a good amount of drippings add 1/2 cup water to the pan the ham is being cooked inches Start with 1-2 drops gravy master then add more if needed as this is very dark in color. If the gravy has lumpy strain in a strainer to remove the lumps.

Nutrition Facts : Calories 14.2, Sodium 48.5, Carbohydrate 3, Fiber 0.1, Protein 0.4

HAM GRAVY; SIMPLE AND DELICIOUS

Ham Gravy; Simple and Delicious image

I whipped this gravy up because we had none. I don't recall ever having nor hearing of ham gravy before, but it was so good I have to share. The ham I used was a 9lb bone-in, fully cooked, hickory smoked, glazed and spiral cut, it also came with a brown sugar packet for a second glazing. After I covered the ham with foil and put it in the oven for an hour (as the directions directed), I spooned out some drippings BEFORE adding the second glaze and returning the ham to the oven for the final 30 minutes of warming up.

Provided by tripletsdad

Categories Sauces

Time 10m

Yield 1-2 cups, 4-6 serving(s)

Number Of Ingredients 4

Ingredients

1 -2 cup cooked ham drippings
1 tablespoon all-purpose flour
1 tablespoon cornstarch
1 -2 tablespoon water

Steps:

Spoon ham drippings from pan into a small sauce pan, cook over medium heat.
Add flour and corn starch, bring to a boil (mixture will thicken quickly). Remove from heat. Taste test.
If gravy is too salty add water (a little at a time).

CRISPY CHICKEN WITH CREAMED SPINACH GRAVY

Crispy Chicken with Creamed Spinach Gravy image

This dish is a play on chicken fried steak. Instead of beef, a chicken breast is lightly battered with egg, then fried and smothered with a creamed spinach gravy.

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

4 skinless, boneless chicken breasts (about 6 ounces each)
Kosher salt and freshly ground pepper
1 1/4 cups all-purpose flour
2 large eggs
1/4 cup vegetable oil
4 tablespoons unsalted butter
2 1/2 cups whole milk
1/2 cup low-sodium chicken broth
1 10-ounce package frozen chopped spinach, thawed and squeezed dry
1/4 cup grated Parmesan cheese
Grated zest of 1 lemon
1/4 teaspoon freshly grated nutmeg

Steps:

Place a baking sheet on the middle oven rack; preheat to 200˚ F. Place each chicken breast between 2 sheets of plastic wrap and pound with a meat mallet or heavy skillet until 1/4 inch thick. Season with salt and pepper.
Put 1 cup flour on a plate. Beat the eggs in shallow bowl. Heat a large cast-iron skillet over medium-high heat, then add the vegetable oil. Coat 2 chicken breasts in the flour, then dip in the beaten eggs. Carefully add to the skillet and cook until golden brown and cooked through, about 3 minutes per side (reduce the heat slightly if the chicken is browning too quickly). Remove the chicken to the hot pan in the oven. Repeat with the remaining 2 chicken breasts.
Discard the oil and wipe out the skillet. Add the butter and melt over medium-high heat. Whisk in the remaining 1/4 cup flour; cook, whisking, until the mixture is bubbling but not browning, 1 to 2 minutes. Gradually whisk in the milk, then the chicken broth until smooth. Bring to a boil, then reduce the heat and simmer until thickened, 4 to 5 minutes. Stir in the spinach and Parmesan and cook until heated through and well combined, 3 to 5 minutes. Remove from the heat and stir in the lemon zest and nutmeg; season with salt and pepper. Serve over the chicken.

Nutrition Facts : Calories 650, Fat 30 grams, SaturatedFat 13 grams, Cholesterol 237 milligrams, Sodium 577 milligrams, Carbohydrate 42 grams, Fiber 3 grams, Protein 51 grams, Sugar 8 grams

GRAM'S HAM LOAF

Gram's Ham Loaf image

Famous Western Pennsylvania Ham Loaf. Perfect way to use up left over smoked ham after Christmas or Easter. Be sure to serve it with a generous amount of sauce. We use a hand-held meat grinder that belonged to my husband's great-grandmother - doesn't take long and is somewhat nostalgic.

Provided by Saylor Mom

Categories Main Dish Recipes Pork Ham Brown Sugar

Time 2h30m

Yield 16

Number Of Ingredients 10

Ingredients

2 pounds ground smoked ham
2 pounds ground pork
2 cups crushed graham crackers
1 ½ cups evaporated milk
3 eggs, beaten
1 (10.75 ounce) can condensed tomato soup
1 cup brown sugar
½ cup white vinegar
½ cup water
1 tablespoon ground dry mustard

Steps:

Preheat oven to 325 degrees F (165 degrees C). Line a large baking sheet or jellyroll pan with parchment paper.
In a large bowl, mix the smoked ham and ground pork together until thoroughly mixed, and lightly mix in the graham crackers, evaporated milk, and eggs. Form the mixture into two loaves, and place the loaves onto the prepared baking sheet.
In a saucepan over medium-low heat, whisk together the tomato soup, brown sugar, vinegar, water, and dry mustard until well combined. Bring the mixture to a boil, stirring to dissolve the brown sugar. Pour about 1 cup of sauce over each ham loaf, reserving remaining sauce.
Bake in the preheated oven for 2 hours. Slice and serve with reserved sauce.

Nutrition Facts : Calories 446.8 calories, Carbohydrate 26.7 g, Cholesterol 114.4 mg, Fat 26.8 g, Fiber 0.4 g, Protein 24.1 g, SaturatedFat 9.8 g, Sodium 971.8 mg, Sugar 20.4 g

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