Gravy or No-Gravy with Glazed Ham?

I plan to make a glazed ham for Christmas; glaze will probably be made with something like apple butter or cider reduction, or maybe a maple/ACV glaze recipe I found. Also making mashed potatoes. I'm getting some push-back about not having gravy for the potatoes, but I'm at a loss. I have a hard time imagining a sweet or sweet-n-sour "gravy" (sauce, really) with mashed potatoes. What do you think? Suggestions?

  • Posted by: Terri
  • November 18, 2023


Lori T. November 19, 2023
You could make gravy from the ham drippings produced before you apply the glaze to make a gravy, just as you would with the drippings from a turkey or other roast. Down south it's known as ham gravy, and serves as the topper to mashed potatoes or cornbread dressing. You can also use the drippings and some coffee to make what is known as "red eye gravy", which also suits the purpose.
702551 November 18, 2023
You have the option of making a separate batch of traditional gravy. You can actually do this in advance (many chefs and cookbook authors recommend this); this would be the standard practice in a restaurant.

Just hold out any thickening agents (flour, etc.) until you are preparing to serve. The gravy base will last a couple of days in the fridge, can be frozen very well.
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