Name: Best Beef Ham Gravy Recipe: Rich, Savory & Easy to Make
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Yield: 2-4 servings
Ingredients: 2 (10-12 oz) Ribeye or New York Strip Steaks; 1 tbsp Olive Oil; 2 tbsp Unsalted Butter (for steaks); 2 cloves Garlic, smashed; 2-3 sprigs Fresh Rosemary or Thyme; 1 tsp Coarse Sea Salt, plus more to taste; 0.5 tsp Freshly Ground Black Pepper, plus more to taste; All pan drippings from searing the beef steaks; 2 tbsp Unsalted Butter (for gravy); 2 tbsp All-Purpose Flour; 3 cups Beef Broth, low sodium; 0.25 cup Finely Diced Smoked Beef (e.g., beef bacon, cured beef, to substitute ham for beef); 0.5 tsp Onion Powder; 0.25 tsp Garlic Powder; 1 tbsp Worcestershire Sauce; 1 tsp Dijon Mustard (optional); A pinch of Sugar (optional, to balance flavors); 1 tbsp Fresh Parsley, chopped (optional, for garnish); 2 lbs Russet or Yukon Gold Potatoes, peeled & cut into 1-inch chunks; 0.5 cup Whole Milk, warmed; 4 tbsp Unsalted Butter (for potatoes), softened; 2 tbsp Sour Cream or Cream Cheese; 1 tsp Salt (for potatoes); 0.5 tsp Freshly Ground Black Pepper (for potatoes); A pinch of Nutmeg (optional)

Beef Ham Gravy – just reading those words conjures images of rich, comforting meals and perfectly roasted meats, doesn’t it? As an avid home cook, I’ve always believed that a truly exceptional gravy can elevate a simple dish into an unforgettable culinary experience, and this particular rendition is no exception. Imagine a sauce so deeply savory and exquisitely smooth, it transforms every bite into a moment of pure bliss. It’s the kind of gravy that makes you want to lick the plate clean!

Historically, gravies have been a cornerstone of global cuisines, celebrated for their ability to capture and concentrate the essence of a meal’s main ingredients. Our focus today, the magnificent Beef Ham Gravy, takes this tradition to a new level by expertly blending the robust, earthy notes of beef with the subtle, smoky undertones of ham drippings. This harmonious marriage creates a unique flavor profile that is both familiar and exciting, often becoming the star of holiday tables and cherished Sunday dinners.

Why Everyone Loves This Beef Ham Gravy

People absolutely adore this dish not just for its incredible, complex taste and velvety texture, but also for the warmth and nostalgia it brings to the table. Whether you’re slathering it over fluffy mashed potatoes, complementing a succulent roast, or simply enjoying it with a fresh-baked biscuit, its rich umami depth and comforting embrace are simply irresistible. It’s truly the secret weapon for turning any meal into a heartwarming feast that leaves everyone craving more, proving that a truly great gravy is the ultimate culinary hug.

Ingredients:

For the Pan-Seared Beef Steaks:
- 2 (10-12 oz each) Ribeye or New York Strip Steaks, about 1 to 1.5 inches thick
- 1 tablespoon Olive Oil, or high smoke point oil like avocado oil
- 2 tablespoons Unsalted Butter
- 2 cloves Garlic, smashed
- 2-3 sprigs Fresh Rosemary or Thyme
- 1 teaspoon Coarse Sea Salt (or to taste)
- 0.5 teaspoon Freshly Ground Black Pepper (or to taste)
For the Ultimate Beef Ham Gravy:
- All the pan drippings from searing the beef steaks
- 2 tablespoons Unsalted Butter
- 2 tablespoons All-Purpose Flour
- 3 cups Beef Broth, high-quality, low sodium is preferred
- 0.25 cup Finely Diced Smoked Ham (e.g., speck, proscuitto ends, or a good quality smoked ham slice) – this is key for our Beef Ham Gravy!
- 0.5 teaspoon Onion Powder
- 0.25 teaspoon Garlic Powder
- 1 tablespoon Worcestershire Sauce
- 1 teaspoon Dijon Mustard (optional, for depth)
- Salt and Freshly Ground Black Pepper, to taste
- A pinch of Sugar (to balance flavors, optional)
- 1 tablespoon Fresh Parsley, chopped, for garnish (optional)
For the Creamy Mashed Potatoes:
- 2 pounds Russet or Yukon Gold Potatoes, peeled and cut into 1-inch chunks
- 0.5 cup Whole Milk (or half-and-half), warmed
- 4 tablespoons Unsalted Butter, softened
- 2 tablespoons Sour Cream or Cream Cheese (for extra creaminess)
- 1 teaspoon Salt (or to taste)
- 0.5 teaspoon Freshly Ground Black Pepper (or to taste)
- A pinch of Nutmeg (optional, but highly recommended)

Preparation Phase:

Preparing the Beef Steaks:

Before we even think about the pan, it’s crucial to prepare our steaks properly. I like to start by patting my steaks thoroughly dry with paper towels. This step is non-negotiable for a perfect sear! Any moisture on the surface will steam the meat instead of browning it. Once dry, generously season both sides of the steaks with coarse sea salt and freshly ground black pepper. Don’t be shy here; the salt helps to tenderize and flavor the meat from within. After seasoning, let the steaks rest at room temperature for at least 30-45 minutes. This allows the seasoning to penetrate and, more importantly, brings the internal temperature of the meat up a bit, ensuring more even cooking.
Getting Ready for the Ultimate Beef Ham Gravy:

While the steaks are resting, it’s a great time to get our gravy components ready. Finely dice your smoked ham into tiny, almost minced pieces. This ensures the ham flavor is distributed beautifully throughout the gravy without being overpowering, giving us that distinctive Beef Ham Gravy profile. Measure out your beef broth, flour, and butter. Have your Worcestershire sauce, Dijon mustard, onion powder, and garlic powder ready. We want to move quickly once we start building the gravy to avoid lumps.
Prepping the Creamy Mashed Potatoes:

For the mashed potatoes, begin by peeling your potatoes and cutting them into roughly 1-inch uniform chunks. This ensures they cook evenly. Rinse the potato chunks under cold water to remove excess starch, which can make them gummy. Place them in a large pot and cover with cold water by about an inch. Add a generous pinch of salt to the water; this seasons the potatoes from the inside out as they cook. Set them aside for now, ready for cooking when the time comes. Warm your milk and soften your butter; these small details make a big difference in achieving truly creamy, lump-free mashed potatoes.

Cooking Phase:

Pan-Searing the Beef Steaks:

Place a heavy-bottomed skillet, preferably cast iron, over medium-high heat. Let it preheat for a good 3-5 minutes until it’s smoking slightly. A hot pan is absolutely essential for a beautiful crust. Add the olive oil to the hot pan and swirl to coat.
Carefully place the seasoned steaks into the hot pan. You should hear a glorious sizzle immediately. Sear the steaks for 2-3 minutes per side for a nice, deep brown crust. Resist the urge to move them around! Let them develop that gorgeous caramelization.
After searing both sides, reduce the heat to medium-low. Add the unsalted butter, smashed garlic cloves, and fresh rosemary or thyme sprigs to the pan. Tilt the pan slightly and, using a spoon, baste the melting butter, garlic, and herb mixture over the steaks repeatedly for about 3-5 minutes, flipping them occasionally. This infuses incredible flavor and helps to cook the steaks through evenly. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C). Use an instant-read thermometer inserted into the thickest part of the steak.
Once your desired doneness is reached, remove the steaks from the pan and transfer them to a cutting board or plate. This is another critical step: allow the steaks to rest for at least 5-10 minutes. Resting allows the juices to redistribute throughout the meat, ensuring a tender and juicy result. If you cut into them too soon, all those delicious juices will run out onto your plate. While they rest, we’ll make our incredible gravy.

Crafting the Ultimate Beef Ham Gravy:

With the steaks resting, we’ll now build our star: the Beef Ham Gravy. Turn the heat down to medium. There will be delicious brown bits (fond) and rendered fat in the pan. Drain off any excess fat, leaving about 2 tablespoons in the skillet. If there isn’t enough, add a little extra butter.
Add the remaining 2 tablespoons of unsalted butter to the pan. Once melted, add the finely diced smoked ham. Sauté the ham for 2-3 minutes, allowing it to crisp up slightly and release its wonderful smoky aroma and flavor into the pan drippings. This is where the magic of our Beef Ham Gravy truly begins to develop!
Sprinkle the 2 tablespoons of all-purpose flour over the ham and pan drippings. Stir constantly with a whisk, cooking for 1-2 minutes to create a light roux. This step is important to cook out the raw flour taste and will be the base for thickening our gravy.
Gradually whisk in the beef broth, a little at a time, ensuring each addition is fully incorporated before adding more. This prevents lumps. Continue whisking constantly until the gravy starts to thicken and smooth out.
Stir in the onion powder, garlic powder, Worcestershire sauce, and Dijon mustard (if using). Bring the gravy to a gentle simmer, stirring occasionally, and let it cook for 5-7 minutes, or until it reaches your desired consistency. The ham bits will soften and infuse their savory notes deeply into the sauce, creating an undeniably rich and complex Beef Ham Gravy.
Taste the gravy and season with salt and freshly ground black pepper as needed. You might find it needs a tiny pinch of sugar to balance the savory notes, especially with the ham, so don’t hesitate to add it if it feels right. If the gravy is too thick, add a splash more beef broth or water. If it’s too thin, let it simmer a bit longer, or you can make a very small slurry of cornstarch and water (1 tsp cornstarch mixed with 1 tsp cold water) and whisk it in.

Whipping Up Creamy Mashed Potatoes:

While the gravy is simmering and the steaks are resting, bring your pot of salted potato chunks to a boil over high heat. Once boiling, reduce the heat to medium and simmer until the potatoes are fork-tender, about 15-20 minutes. They should be easily pierced with a fork but not falling apart.
Carefully drain the cooked potatoes thoroughly in a colander. It’s crucial to get as much water out as possible! You can even return the drained potatoes to the hot, empty pot for a minute or two over low heat to steam off any residual moisture. This prevents watery mashed potatoes.
Return the hot, dry potatoes to the pot. Add the softened unsalted butter, warmed whole milk, sour cream (or cream cheese), salt, pepper, and the optional pinch of nutmeg.
Using a potato masher, ricer, or even a sturdy fork, mash the potatoes until they are smooth and creamy. Be careful not to over-mash, as this can activate the starch and lead to a gummy texture. If you prefer a completely smooth mash, a ricer is your best friend.
Taste and adjust seasoning if necessary. You want them perfectly seasoned to complement the rich steak and our amazing Beef Ham Gravy. Keep them warm until serving.

Assembly and Serving:

Once the steaks have rested, slice them against the grain into thick, juicy pieces. This cut ensures maximum tenderness in every bite.
Spoon a generous dollop of the creamy mashed potatoes onto each plate.
Artfully arrange the sliced beef steak alongside the mashed potatoes.
Now for the grand finale! Ladle a liberal amount of your spectacular Ultimate Beef Ham Gravy over the sliced steak and allow some to cascade onto the mashed potatoes. The rich, savory aroma, with hints of smoky ham, will be absolutely intoxicating. This gravy is not just a condiment; it’s a co-star of the dish.
Garnish with a sprinkle of fresh chopped parsley, if desired, for a pop of color and freshness. Serve immediately and prepare for a chorus of delighted sighs. This meal is truly a symphony of flavors and textures, with our unique Beef Ham Gravy tying it all together. Enjoy your masterpiece!

Conclusion:

And there you have it, my friends! We’ve journeyed through the creation of what I truly believe is one of the most remarkable and utterly indispensable gravies you’ll ever encounter. This isn’t just another sauce; it’s a culinary masterpiece, a symphony of rich, savory flavors that transforms any meal into an unforgettable feast. If you’ve been searching for that secret ingredient, that je ne sais quoi to elevate your Sunday roast, your holiday spread, or even just a simple weeknight dinner, then you can stop looking. This recipe for Beef Ham Gravy is absolutely, unequivocally a must-try. Its deep umami notes, the subtle smokiness from the ham, and the robust foundation of beef broth create a complexity that is both comforting and incredibly sophisticated. It’s the kind of gravy that people talk about long after the meal is over, the kind that makes you want to lick your plate clean, and the kind that you’ll undoubtedly be asked to make again and again.

What makes this particular gravy stand out is its incredible versatility. While it’s an undisputed champion when paired with traditional roasts – think succulent beef, tender turkey, or a perfectly cooked ham – its potential extends far beyond the holiday table. Imagine drizzling this velvety smooth perfection over a mound of creamy mashed potatoes, allowing it to seep into every fluffy crevice. Picture it enhancing a plate of roasted root vegetables, coating them in a glossy, flavorful sheen. But let’s get a little more adventurous! Have you ever considered a breakfast hash elevated with a generous dollop of this gravy? Or perhaps an open-faced sandwich, piled high with leftover roast and then bathed in this rich sauce? It’s also phenomenal over egg noodles, polenta, or even as a base for a rustic shepherd’s pie or a truly decadent pot pie filling. Don’t limit yourself to just the obvious pairings; let your culinary imagination run wild!

Serving Suggestions & Creative Variations:

Classic Comfort: Ladle generously over fluffy mashed potatoes, roasted vegetables (carrots, parsnips, Brussels sprouts), or a simple pan-seared steak.
Hearty Breakfasts: Elevate your breakfast hash, biscuits, or even a savory pancake stack with a spoonful or two.
Pasta Perfection: Toss with wide egg noodles or pappardelle for a quick, luxurious meal. A sprinkle of fresh parsley or chives adds a touch of color and freshness.
Gourmet Sandwiches: Use as a rich topping for open-faced roast beef or turkey sandwiches, maybe even with a slice of sharp cheddar melted over it.
Spice it Up: For those who love a bit of heat, consider adding a pinch of red pepper flakes or a dash of hot sauce to the gravy as it simmers.
Herbaceous Notes: Experiment with different fresh herbs. While thyme is a classic pairing, rosemary or a hint of sage can introduce new aromatic dimensions.
A Touch of Sweetness: A tiny splash of maple syrup or a spoonful of cranberry sauce, especially if serving with poultry or pork, can add an intriguing sweet-savory balance.
Mushrooms Galore: Sautéed mushrooms (cremini or shiitake) can be added to the gravy during the last few minutes of simmering for extra texture and earthy flavor.
Wine Enthusiast: For an even deeper flavor profile, substitute a quarter cup of the beef broth with a good quality red wine (such as a Cabernet Sauvignon or Merlot) during the deglazing step.

I genuinely encourage you, with all my heart, to set aside some time and experience the magic of this Beef Ham Gravy for yourself. Don’t be intimidated; the steps are straightforward, and the reward is immense. Once you’ve tasted that incredibly rich, savory, and perfectly balanced flavor, I promise you’ll understand exactly why I’m so enthusiastic about it. And when you do make it, please, please come back and tell me all about your experience! What did you pair it with? Did you make any creative variations? I absolutely adore hearing about your culinary adventures and seeing your incredible creations. Share your photos, your tips, and your triumphs in the comments below. Let’s build a community of gravy lovers who appreciate the true power of a perfectly crafted sauce. Happy cooking, and may your meals always be delicious and full of flavor!

How long does Beef Ham Gravy last in the refrigerator?

Once cooled to room temperature, your homemade Beef Ham Gravy can be stored in an airtight container in the refrigerator for up to 3-4 days. Make sure to reheat it thoroughly until it’s bubbling before serving again.

Can I freeze leftover Beef Ham Gravy?

Absolutely! Gravy freezes beautifully. Allow it to cool completely, then transfer it to freezer-safe containers or heavy-duty freezer bags. It can be stored in the freezer for up to 3 months. When you’re ready to use it, thaw it overnight in the refrigerator and then gently reheat it on the stovetop, whisking frequently, adding a splash of broth or water if it’s too thick.

What can I do if my gravy is too thick or too thin?

If your gravy is too thick: Whisk in small amounts of warm beef broth, water, or even milk (for a creamier gravy) until it reaches your desired consistency. Do this slowly, a tablespoon at a time, to avoid over-thinning it.

If your gravy is too thin: You have a few options. You can make a slurry by whisking together equal parts cold water and cornstarch (1 tablespoon each for a start) until smooth. Slowly whisk this slurry into the simmering gravy and continue to cook for another 1-2 minutes until it thickens. Alternatively, you can make a small roux by melting a tablespoon of butter and whisking in a tablespoon of flour, cooking for a minute, then slowly whisking small portions of the hot gravy into this new roux before adding the mixture back to the main pot of gravy.

Can I make this Beef Ham Gravy recipe gluten-free?

Yes, you certainly can! The main source of gluten in this recipe would be the all-purpose flour used for the roux. To make it gluten-free, simply substitute the regular flour with a gluten-free all-purpose flour blend (ensure it’s a blend designed for sauces and baking) or use cornstarch as your thickening agent. If using cornstarch, make a slurry with cold water (as described above for thinning gravy) and whisk it into the hot liquid at the end, simmering until thickened. Ensure all other ingredients (like broth) are also certified gluten-free.

What are some other creative ways to use leftover Beef Ham Gravy?

This gravy is far too delicious to let go to waste! Beyond the suggestions in the conclusion, here are a few more ideas:

Hot Gravy Rolls: Reheat the gravy and serve it in a bowl for dipping dinner rolls or crusty bread.
Poutine Upgrade: Pour hot gravy over crispy french fries and cheese curds for a gourmet twist on poutine.
Savory Pancakes/Waffles: Use it to top savory cornmeal pancakes or potato waffles.
Casserole Booster: Stir into creamy casseroles (like chicken and rice or green bean casserole) for an extra layer of flavor.
Soup Starter: Add a dollop to beef or vegetable soups to enrich the broth.
Meatloaf Glaze: Use it as a glaze for meatloaf during the last few minutes of baking, or serve it on the side.