|The Country Ham Book|
|by Elaine J. Harvell|
Good country ham is a delicacy that deserves to be in gourmet company. Dry cured with salt and other natural ingredients and aged to a rich intens...
Tip: Try gravy without drippings for more results.
1 - 10 of 14 for ham gravy without drippings
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Mix all ingredients ... sides in bacon drippings in large skillet. ... minutes. Turn cutlets, bake 25 minutes longer until cooked through and richly browned.
Leave drippings in frying pan ... brown. Add milk slowly to desired thickness. Cook over very low heat for 10 minutes. Serve hot with biscuits. Very good.
Bring ham drippings, coffee or water and sugar to a boil. Serve gravy alongside fried country ham, or over hot grits.
Remove the ham steaks If you're ... water, bring to a boil, simmer 3 minutes, then drain. Fry a little chunk, and if it's still too salty, blanch it again.
After frying country ham slices, remove ham ... into the ham drippings. Let simmer ... is "red eye" gravy. A great ... serving, dip from the bottom of the bowl.
Fry ham slowly and be ... from pan. Make gravy in pan in ... the pot, add a little water and bring to a boil. Serve with hot biscuits and a couple of eggs.
After frying ham in skillet, remove ... coffee. Boil for 1 minute. Cured ham makes better gravy than fully cooked ham. Serve with eggs and hot biscuits.
Combine ham and green beans ... flour in bacon drippings. It will ... cooking slowly until gravy comes to desired ... according to the amount of beans used.
After frying ham, remove from skillet, leaving drippings. With heat ... boil a little longer. Serve hot. Fro more gravy, add more water and cook longer.
Preheat oven to ... If a sliced ham, you don't ... all the juice drip into the bowl. ... drain the ham drippings and juice into ... not really a gravy but a thick ... sweet like a sauce.
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