Best Fried Ham And Cream Gravy Recipes

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HAM GRAVY



Ham Gravy image

Provided by Ree Drummond : Food Network

Categories     condiment

Time 15m

Yield 12 servings and then some!

Number Of Ingredients 6

Ham cooking juices
1 stick butter
1/2 cup all-purpose flour, more or less to taste
4 to 6 cups whole milk
Salt and ground pepper
Biscuits, for serving

Steps:

  • Into the pan that the ham was cooked in (or use bacon grease if you don't have ham juices), add the butter. Once melted, add 1/4 cup of the flour and whisk to combine. 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 biscuits!

COUNTRY HAM,FRIED GREEN TOMATOES W/ CREAM GRAVY



Country Ham,fried Green Tomatoes W/ Cream Gravy image

A real down home recipe and so simple. i can never find green tomatoes but use less ripe ones..serve with eggs on the side.

Provided by MarraMamba

Categories     Breakfast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

4 -6 tablespoons butter or 4 -6 tablespoons oil, for frying
4 slices country ham, about 1/2 inch thick
2 -3 green tomatoes, cored, sliced 1 1/2 inch thick, and soaked in milk
all-purpose flour, seasoned with
salt & freshly ground black pepper
1 pinch sugar
reserved cooking fat
1/3 cup all-purpose flour
2 cups milk
salt & freshly ground black pepper, to taste

Steps:

  • Melt 4 tablespoons of the butter in a heavy skillet and sauté the ham slices about 3 minutes on each side. Remove the ham to a heated platter and keep warm.
  • Drain the tomatoes and dust them with the seasoned flour. Add more butter to the pan if necessary and fry the tomatoes 3 minutes on each side or until tender, sprinkling each side with a little sugar. Remove and drain on paper towels, then arrange on the platter with the ham.
  • While the tomatoes are cooking, make the gravy:Pour off all but 3 tablespoons of the cooking fat. Stir in the flour and cook, stirring, for 1 to 2 minutes. Slowly whisk in the milk. Stir constantly until thickened, about 4 to 5 minutes. Season with salt and pepper.
  • Pour the gravy over the ham and tomatoes and serve immediately.

OVER EASY HAM STEAK WITH RED-EYE GRAVY



Over Easy Ham Steak with Red-Eye Gravy image

Provided by Aaron May

Categories     main-dish

Time 4h20m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons butter
1 whole chicken, cut into pieces
1 white onion, roughly chopped
1 quart chicken stock
1 1/2 cups strong brewed coffee
1/4 teaspoon brown sugar, optional
4 ham steaks, trimmed
Freshly ground black pepper
4 eggs

Steps:

  • In a medium saucepan over moderate heat, melt the butter. Add chicken and brown skin side down. Turn over and add chopped onion. Cook until soft and starting to color about 6 to 8 minutes. Cover with chicken stock, and add the coffee and brown sugar, if using. Reduce heat to medium and cook the red eye gravy until thick enough to coat the back of the spoon, about 2 to 4 hours. Strain stock into a large bowl and reserve. The chicken can be used for another recipe or discarded.
  • Preheat a large heavy bottomed frying pan over medium-high heat. Season ham steaks with black pepper and add to the hot skillet. Cook until golden brown on each side, 6 to 8 minutes and transfer to serving plates.
  • In the same skillet, once steaks have been removed, reduce heat to medium and fry the eggs to desired doneness.
  • Cover the steaks with red-eye gravy and crown with a fried egg. This dish can be served with potatoes, hash browns or biscuits, if desired.

FRIED HAM AND CREAM GRAVY



Fried Ham And Cream Gravy image

This is good.

Provided by Eve Peterson @mumm6

Categories     Pork

Number Of Ingredients 7

3/4 - thick slice of ham
2 tablespoon(s) flour
1/2 teaspoon(s) dry mustard
1 teaspoon(s) brown sugar
1 1/2 cup(s) milk
1/2 cup(s) cream or evaporated milk
1 teaspoon(s) worcestershire sauce

Steps:

  • Wipe meat with damp cloth. Trim rind, notch fat at edge of slice. Brown meat on both sides in hot frying pan, lower heat and cook 10 min. Remove ham to warm plate. Pour off all but 2 Tablespoons of fat from pan. Blend in flour, mustard and sugar. Add milk, cream or evaporated milk and worcestershire. Return ham to pan and spoon sauce over. Cover and simmer 15 min. Serve with sauce spooned over.

DEEP-FRIED CREAMY CHICKEN GRAVY



Deep-Fried Creamy Chicken Gravy image

These came out a lot creamier than what I was after, so these chicken croquettes are more like deep-fried chicken gravy. Still, they're delicious. If you reduce the amount of butter and milk, you'll come closer to what I was after.

Provided by Chef John

Categories     Appetizers and Snacks     Meat and Poultry     Chicken

Time 2h45m

Yield 16

Number Of Ingredients 15

½ cup unsalted butter
½ yellow onion, finely chopped
½ cup all-purpose flour
¼ teaspoon freshly ground black pepper
1 pinch freshly grated nutmeg
1 pinch cayenne pepper
2 ½ cups whole milk
1 teaspoon salt, plus more to taste
2 cups finely chopped, cooked chicken meat
½ cup finely chopped ham
2 tablespoons freshly chopped Italian parsley
1 cup all-purpose flour, or as needed for dredging
2 eggs, beaten
2 cups bread crumbs
2 cups vegetable oil for frying

Steps:

  • Melt butter in pan over medium heat. Add onions; cook and stir until onions begin to turn translucent, about 5 minutes. Stir in 1/2 cup flour and cook until flour loses its raw taste, 3 or 4 minutes. Add black pepper, nutmeg, and cayenne pepper; stir. Remove from heat.
  • Pour milk into butter-onion mixture to make the bechamel sauce. Whisk until incorporated. Return pan to medium-high heat and continue whisking until mixture thickens, 1 or 2 minutes; continue to cook and stir 3 or 4 minutes. Remove from heat and stir in salt.
  • Place chopped chicken, ham, and parsley in bowl. Add bechamel sauce and mix thoroughly. Allow mixture to cool to room temperature; cover with plastic wrap and refrigerate until firm, 2 or 3 hours.
  • Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
  • Place 1 cup flour, beaten eggs, and bread crumbs in 3 separate shallow bowls.
  • Scoop out chilled mixture into evenly-sized portions (about the size of a golf ball) to form croquettes. Roll balls first in flour, then in beaten eggs, and then in bread crumbs.
  • Fry croquettes in batches until crispy, about 4 minutes. Drain on paper towels and transfer to rack.

Nutrition Facts : Calories 247.5 calories, Carbohydrate 20.8 g, Cholesterol 57.8 mg, Fat 13.3 g, Fiber 1 g, Protein 10.7 g, SaturatedFat 5.7 g, Sodium 334.6 mg, Sugar 2.8 g

CREAM GRAVY



Cream Gravy image

This is in our family cookbook. This is a great gravy made from scratch. Serve over mashed potatoes meat or bread it is great.

Provided by rusted_essence

Categories     < 60 Mins

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 4

2 -3 tablespoons oil
1/4 cup flour
salt & pepper
2 cups milk

Steps:

  • Heat skillet.
  • Add oil.
  • Add flour when oil is hot.
  • Salt and pepper.
  • Cook over medium high heat to cook flour almost brown.
  • Add milk and stir till the desired thickness.

HAM 'N' ONION GRAVY



Ham 'N' Onion Gravy image

"I cook for my husband and son, and they love this hearty dish," notes Elsie Epp from her home in Newton, Kansas. A homemade cream gravy is served with hot mashed potatoes and leftover ham for a stick-to-your-ribs meal. "My family always makes short work of this comforting food," she notes.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

4 thick ham slices (about 1 pound)
3 tablespoons vegetable oil
1 large onion, halved and thinly sliced
3 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups milk
1/2 cup water
Hot mashed potatoes

Steps:

  • In a large skillet, brown ham in oil; remove and keep warm. In the same skillet, saute onion until tender. Stir in the flour, salt and pepper until blended. Gradually stir in milk and water. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with ham and mashed potatoes.

Nutrition Facts :

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