Ham broth made from roasting a ham was better than using bouillon. But the bouillon was delicious too, maybe a close second. Flour vs Cornstarch

Milk gave the gravy a classic country gravy taste. I was good but my least favorite. If you love country gravy, then you'll want to make this version.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. I've heard it said that flour holds up better for reheating but I didn't think it was a huge issue. 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. To prevent the flour from clumping up, be sure to whisk it thoroughly into butter or oil in a skillet for a good two minutes. Use low to medium-low heat to prevent burning the butter. Just whisk until smooth. Not a significant source of saturated fat, trans fat, cholesterol, dietary fiber, vitamin d, iron, potassium, calcium.

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! 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.Is it worth it? How long should I expect one jar to last, using it 2 or 3 times a week to cook for 3 people? There are other options than bouillon that can be superior. Bouillon contains about 1 gram of carbs per cup, so it’s not totally carb free. And depending on which brand you choose it may contain additives, like MSG, that may not be great. 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.

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.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. During the second week of the challenge you can stop having bouillon every day, and only use it if you don’t feel great. What I found: After making several batches of gravy, the flour is the absolute winner. Because we're simmering butter and flour together, the butter browns, and the flour gets nutty. It is so flavorful it's a no-brainer.