Better Than Bouillon, Chicken Base, 8 oz

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I assumed the drippings wouldn't be that good. Wouldn't several cups of water in the roasting pan dilute the overall flavor? Ham doesn't release that much juice, so it's mostly water. I was so wrong. Even though I started with 2 cups of water in my roasting pan, the drippings, salt, and smokey aroma completely transformed it into a rich broth. It looks like an easy alternative to making my own, but part of me is still leaning towards homemade, and the economic factor might sway it either way. We recommend starting every day on the two-week challenge with a cup of bouillon to feel great. This is especially important in the first few days. I made several batches with bouillon and was blown away by how delicious and easy it was. Ham bouillon is a worthy way to make ham gravy without the hassle.

When using flour, you mix it with equal parts oil or butter in a skillet. Continually whisk it for several minutes. To avoid clumping, to cook out the raw flour taste, and to prevent it from burning keep whisking. Yes, this is more work, but browning the flour adds a layer of flavor. However, if you need dairy-free, gluten-free gravy, use oil and cornstarch instead of butter and flour. The smoky qualities of the gravy will still go above and beyond a traditional brown or country gravy. Cream vs Milk vs Broth During the second week of the challenge you can stop having bouillon every day, and only use it if you don’t feel great.

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The broth-based gravy was my favorite. It was rich and flavorful but not heavy like the cream base was. I would make both again, but the broth gravy was just perfect. I've heard it said that flour holds up better for reheating but I didn't think it was a huge issue. If you forget to have the bouillon in advance, taking it when experiencing side effects may reduce or eliminate them in 15-30 minutes. There are two ways to get a ham base for the gravy: oven roast a whole ham and use the smokey broth in the roasting pan or buy ham bouillon to make a broth within minutes.

If you need gluten-free gravy, then absolutely use cornstarch. If you brown the butter in the skillet before adding the broth, then you'll at least have that dimension of flavor in the final product. For example try adding half a teaspoon of regular salt to a large glass of water. Drink it. This may reduce or eliminate side effects in 15-30 minutes. If so, this may be repeated once daily if needed during the first week. Let's say you want ham gravy, but there are a thousand reasons you're not cooking a whole ham. Maybe it's not Easter, Mother's Day, or Thanksgiving. Maybe the stores don't have a giant ham, or you don't need to feed a crowd.

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Even when roasting a large ham, there might not make enough drippings to make gravy. My goal is to have 2 total cups of liquid in the measuring cup. It can be a mix of 2 cups of drippings and/or store-bought ham bouillon dissolved in water. You can use ½ cup of ham broth with 1.5 cups of cream or milk. Red-eye gravy is ham gravy with coffee as the liquid! For this recipe I'm recommending having two cups of broth so if you're using the water and bouillon combo it would be: TWO CUPS WATER + 2-3 teaspoons of bouillon. It's standard to heat the water up (I would do 2 minutes in the microwave) and then just dissolve the bouillon in the heated water. Ham broth, just like that. One thing I noticed when using cornstarch, even when the gravy cooks clump-free, once it starts to cool, the film on the top adds clumps after you stir it. For two cups of total liquid, I used 3 teaspoons of Better than Bouillons Ham flavor. They recommend using 1 teaspoon per cup, but I used 1.5 teaspoons per cup instead. I love a salty, rich flavor. If you want your gravy less salty, then use less bouillon.