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. 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. 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 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. 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.

When I made ham gravy with milk, cream, or coffee, I used ½ cup of water and 3 teaspoons of bouillon. I kept the amount of bouillon the same because I added 1.5 cups of milk, cream, or coffee to my measuring cup. Ultimately I use 3 teaspoons of bouillon for 2 total cups of liquid. I hope that makes sense :). Need more recipe ideas? 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. 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?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. 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.

Between using straight broth (either bouillon or drippings), milk, and cream, I discovered my personal preferences. 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

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The tastiest way to get extra fluid and salt is with bouillon. Just dissolve a bouillon cube in hot water. Usually half a cube is enough for a cup. Right above the recipe box, there's a little paragraph that says "need more recipes" and right above that there's a paragraph that says "How much bouillon do I need?". You're very right, it think it's personal taste on the exact amount. I always use more bouillon than the jar says to use. The jar says use 1 ts of bullion per cup of liquid but I don't think that's salty enough. Using coffee base for Red-eyed gravy was very earthy. Not a winner but interesting to try. Ham gravy without roasting a whole ham 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.

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.

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 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.

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I've heard it said that flour holds up better for reheating but I didn't think it was a huge issue. This salt water may not taste great. An easier way may be to use very coarsely ground salt, take a few crystals (about 2 grams), and down them with a glass of water.