🌎 The World Cookbook

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups ham drippings (reserved after cooking ham)

Place large saucepan on stovetop over medium-low heat. Add 2 tablespoons unsalted butter to saucepan and let butter melt completely. Once butter has melted, add 2 tablespoons all-purpose flour to saucepan. Whisk ingredients together until flour is fully incorporated into butter, creating roux. Cook roux over medium-low heat approximately 5 minutes, stirring constantly, until roux is lightly golden. Slowly add 2 cups ham drippings to saucepan in small increments, whisking constantly. Incorporate ham drippings fully before adding more drippings to pan. When entire 2 cups have been incorporated into roux, increase heat under saucepan to medium. Simmer mixture over medium heat 5 to 10 minutes or until thickened, stirring frequently to prevent sticking or burning. Once gravy has thickened, transfer gravy to serving container or ladle gravy directly onto food. Serve immediately with ham or sides of choice.

Notes:
Ham Drippings: Ham drippings are the juices released by a ham while it bakes. You'll find the drippings at the bottom of the pan you used to cook your ham. If you don't have a full 2 cups, you can make up the difference with chicken broth. Consistency: If the gravy thickens too quickly or too much, whisk in a little more of the drippings or a small amount of milk or chicken broth to thin it out. For thicker gravy, simmer the mixture a little longer, stirring often. Be careful not to burn it!