Time: 15 min.
Complexity: easily
Servings: 12

After roasting a ham in the oven, rendered juices and fat remain in the bottom of the roasting pan. This often-underrated part of your roast is a true concentrate of flavor that makes a wonderful gravy for a main course or side dish. Don't drain the juices; instead, thicken them on the stovetop with flour and butter, adding milk. If you like the idea of ​​this gravy but don't have a holiday ham in sight, make a gravy using the rendered bacon fat. Pour it over buns and enjoy!

Ingredients:

• Juices rendered during roasting of ham
• 110 g butter
• 0.5 cups premium flour, or to taste
• 4-6 cups whole milk
• Buns, for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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milk, flour

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Preparation:

Step 1
• Into the roasting pan in which it was baked ham, add butter (or use rendered bacon fat).
Step 2
• Once the butter has melted, add 1/4 cup flour and whisk. Continue adding flour, whisking constantly, until a smooth paste forms. Cook the roux over medium heat until it's deep golden brown, about 3 minutes.
Step 3
• Add milk, whisking constantly to avoid lumps. Cook until thickened, season with salt and pepper to taste. Serve with buns!

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