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This recipe was one that my friend (who works at one of highest rated restaurants in Memphis) got me for Thanksgiving dinner. Now my mother wasn't too excited about having a ham gravy with the turkey, so she still made her turkey gravy as well. We ended up with two gravies and A LOT of leftovers...
Saute ham to cook and render any fat.
Add onions, garlic, peppers and celery to ham. Sweat for 6-8 minutes.
Deglaze the mixture with 5 quarts chicken stock, the veal stock and cream. Simmer for 20 or so minutes.
Add ruex little at a time for thickening. I couldn't find any ruex, so I mixed flour with a little water and poured into the gravy through a very, very time holed strainer. (I don't usually like doing this in large amounts because the straight flour messes with the consistency of the flavors. But it's a great quick fix!)
Side note: Apologies for the lack of pictures in the last two steps. I guess that's what happens when I try to cook 6 recipes simultaneously!
Seeing as we had too much food on the Thanksgiving table this year (as if that is ever possible), the Passo Gravy made an EXCELLENT topping for our biscuits the next morning for breakfast. Actually, it made so much that we had it several mornings in a row just trying to use it up. Not that that was a burden, the gravy was very rich and flavorful. It seemed to get better each day to. It's never bad to have a great ceipe like this in you back pocket. I will be making this one again!
Rating: 10
Time: 1 hour (ish)
Serves: 10
Ingredients:
1 pound Passo ham (or what ever you can find that's not deli sliced ham), finely diced
1 1/2 large yellow onions, finely diced
1 1/2 green peppers, finely diced
3 celery sticks, finely diced
1 tablespoon chopped garlic
1/2 gallon chicken broth
1 cup veal stock (or beef stock if you can't find veal, bc I never can!)
1/2 quart 40% heavy whipping cream
Ruex medium brown (can use flour and water if you can't find it)
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