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Old 04-11-2013, 03:48 PM   #11
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Originally Posted by fairygirl69 View Post
...And I rarely do coffee except with chocolate.
That works, but you really should sipping coffee while enjoying ice cream. A marriage made in heaven! Or at least in my Mom's kitchen.
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Old 04-11-2013, 03:51 PM   #12
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I've never heard of serving gravy with ham. Since ham doesn't really generate it's own juices or fond and is usually accompanied with some kind of glaze, plus it technically only needs warmed through, no one I know has ever made gravy from it... or to serve with it. If there is a potato served with it it is usually scalloped, au gratin or similar. Nothing that would require gravy.
Unless you mean fresh ham. Up here "ham" always refers to smoked ham.
Or there's always good old mashed potatoes with a lake of butter in the middle. We're actually having ham tonight (plain, just clove studs and red wine poured over, then baked) but I was planning on making paprika potato cubes. Now I have a taste for mashed.
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Old 04-11-2013, 05:33 PM   #13
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Mashed with copious amounts of butter works for me!
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Old 04-11-2013, 06:21 PM   #14
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Originally Posted by pacanis View Post
I've never heard of serving gravy with ham. Since ham doesn't really generate it's own juices or fond and is usually accompanied with some kind of glaze, plus it technically only needs warmed through, no one I know has ever made gravy from it... or to serve with it. If there is a potato served with it it is usually scalloped, au gratin or similar. Nothing that would require gravy.
Unless you mean fresh ham. Up here "ham" always refers to smoked ham.
I think that the ham we get today does not generate much juice, but back in the day, ham came with an inch of fat. Plenty of drippings for gravy.

I never heard of red eye gravy until I got to the south. In Colorado where I grew up, ham gravy was the same as beef, pork, sausage, or others, a flour thickened based on drippings.
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Old 04-11-2013, 06:35 PM   #15
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Now that you mention it, Jim, I recall fresh ham having a nice fat layer back in the day. It would all get hard and crispy... One of my favorite parts when I was growing up.
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Old 04-11-2013, 08:03 PM   #16
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Like Pac .. I'd never heard of gravy with ham either. Sounds kind of gross to me .. but then they say don't knock it until you try it ! ... but I'm still gettin' shivers thinking about it ... maybe I need to hear what it tastes like.
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Old 04-11-2013, 08:09 PM   #17
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Like Pac .. I'd never heard of gravy with ham either. Sounds kind of gross to me .. but then they say don't knock it until you try it ! ... but I'm still gettin' shivers thinking about it ... maybe I need to hear what it tastes like.
Yup, that's how I feel too, well, no shivers, but pretty much the same.
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Old 04-11-2013, 10:11 PM   #18
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at home, growing up, the only kind of ham we ever had was the fresh ham variety. and it had that crisped fat topper--yumm! lots of good, rich gravy, too. smoked ham, i usually have without any gravy at all, but i would happily make room for anybody's 'ham gravy' on my plate. :)
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Old 04-12-2013, 02:47 AM   #19
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The milk gravy that I grew up with was just a white sauce made with ham, bacon, sausage or salt pork fat. Today you can buy it in a pouch.

1/4 cup fat
1/4 cup flour
2 cups milk
Salt and pepper to taste

Make a roux using the flour and pork fat. Add milk and stir until you get the desired consistency season and serve. Use lots of freshly ground black pepper!

Serve over potatoes or biscuits.

This was pretty standard at breakfast or as a quick supper.

I think it was just a way that people used to get every calorie they could from the food available to them.

Our society no longer has that problem, or at least I don't!
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Old 04-12-2013, 05:13 AM   #20
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Originally Posted by Aunt Bea View Post
The milk gravy that I grew up with was just a white sauce made with ham, bacon, sausage or salt pork fat. Today you can buy it in a pouch.

1/4 cup fat
1/4 cup flour
2 cups milk
Salt and pepper to taste

Make a roux using the flour and pork fat. Add milk and stir until you get the desired consistency season and serve. Use lots of freshly ground black pepper!
Béchamel sauce with pepper.
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