Ham Gravy
Source: Darlene Burge

Cook's Ham (bone-in)
Flour

Note: If the ham is frozen, thaw in refrigerator for 2 to 3 days before heating.

Heat oven to 325°. Remove all packaging materials and place ham on its side, fat side up, on rack in shallow roasting pan; cover loosely with aluminum foil.
Heat approximately 15 to 20 minutes per pound until heated through.
Remove ham from oven and let stand, covered, 20 minutes before serving.
Internal temperature should be 140°.

When done, transfer drippings to a sauce pan. Cook on stovetop until almost boiling, then gradually add your water/flour mixture while whisking. (Mix flour and water BEFORE adding it to the pan to prevent lumps.)

Let all of that cook for 15-20 minutes stirring often. If it's not gravy consistency, add more flour mixture. If it ends up being too thick, just add some water till it's right.

If necessary, run it through a strainer to remove any lumps.

Note: This gravy can be frozen for future use.


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