Verenika Ham Gravy Recipes

VERENIKA

Steps:

• In a blender, combine cottage cheese, 2 eggs and ground black pepper to taste. Cover and blend until smooth, or beat with an electric mixer until smooth; Set aside.
• In a large bowl, stir together flour, milk powder, baking powder and 1/2 teaspoon salt. In a small bowl, beat together 2 eggs, water and oil; combine with flour mixture.
• On a floured surface, knead dough about 10 times or until smooth. Divide dough in half and roll out each portion to a 1/8 inch thickness. Using a 4 inch round cutter, cut out rounds of dough.
• Place 1 tablespoon of filling in the center of each circle. Moisten the edge and fold over to form a half moon shape; pinch to seal.
• Bring a large pot of water to a boil. Add half of the dumplings and cook for 8 to 10 minutes or until tender; remove with a slotted spoon and drain. Repeat with remaining dumplings.
• While the dumplings are cooking, prepare the gravy. In a medium saucepan, melt the butter over medium-low heat. Stir in ham, and cook until ham is light brown. Add 3 tablespoons flour, 1/2 teaspoon salt, and 1/8 teaspoon ground black pepper. Stir. Pour in milk all at once, stirring constantly; cook and stir until thick and bubbly. Serve over the dumplings.

HAM GRAVY

Steps:

• Into the pan that the ham was cooked in (or use bacon grease if you don't have ham juices), add the butter. Once melted, add 1/4 cup of the flour and whisk to combine. Continue adding flour, whisking constantly, until a smooth paste is achieved. Cook the roux over a medium heat until you get a nice deep golden color, about 3 minutes. Add the milk, whisking the whole time to prevent lumps forming. Cook until thick and season to taste. Serve over biscuits!

BAKED HAM WITH SWEET GRAVY

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Place ham in a large roasting pan, cut-side down. Press brown sugar evenly onto ham. Pour apple into roasting pan and cover with a lid or aluminum foil.
• Bake in the preheated oven until ham is heated through, about 80 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Let ham rest for 10 minutes before transferring to a serving plate. Pour remaining pan juices into a saucepan.
• Combine flour and milk in a jar with a lid; shake until mixture is blended.
• Bring pan juices to a boil. Slowly whisk flour mixture into the saucepan until gravy is thick, about 5 minutes.

DUTCH KITCHEN HAM GRAVY FOR VERENIKA, SPAETZLE, EGG NOODLES, ETC

Steps:

• Place the ham in the bottom of a large pot over medium heat for a few minutes to get the flavor and juices out.
• Pour in the buttermilk, evaporated milk, sour cream, and ham base.
• Heat through, but do not bring to a boil.
• Mix the cornstarch (I start with a tablespoon or two) with cold water and stir into the gravy. Keep stirring for a minute or two to keep it from settling at the bottom. Repeat this until it is the consistency you want.

VERENIKA HAM GRAVY

Steps:

• Mix flour with the sour cream.
• Add half and half cream and ham.
• Cook over medium heat until slighty thickened, Stirring contantly.
• Serve over fried verenika.
• May add ham base for flavor.

VERENIKA WITH HAM GRAVY

Steps:

• In a blender, combine cottage cheese, 2 eggs and ground black pepper to taste. Cover and blend until smooth, or beat with an electric mixer until smooth; Set aside.
• In a large bowl, stir together flour, milk powder, baking powder and 1/2 teaspoon salt. In a small bowl, beat together 2 eggs, water and oil; combine with flour mixture.
• On a floured surface, knead dough about 10 times or until smooth. Divide dough in half and roll out each portion to a 1/8 inch thickness. Using a 4 inch round cutter, cut out rounds of dough.
• Place 1 tablespoon of filling in the center of each circle. Moisten the edge and fold over to form a half moon shape; pinch to seal.
• Bring a large pot of water to a boil. Add half of the dumplings and cook for 8 to 10 minutes or until tender; remove with a slotted spoon and drain. Repeat with remaining dumplings.
• While the dumplings are cooking, prepare the gravy. In a medium saucepan, melt the butter over medium-low heat. Stir in ham, and cook until ham is light brown. Add 3 tablespoons flour, 1/2 teaspoon salt, and 1/8 teaspoon ground black pepper. Stir. Pour in milk all at once, stirring constantly; cook and stir until thick and bubbly. Serve over the dumplings.

APRICOT HAM GRAVY

Steps:

• Add pan juices (from baked ham) and 1 cup water to a pan.
• Heat to a boil.
• Simmer about 20 minutes.
• Mix cornstarch & 1/4 cup water.
• Blend into pan juices.
• Serve with Apricot baked ham.

HAM GRAVY

Steps:

• Put ham and ham juices in roaster.
• Add honey, sugar, cherry juice, and pineapple juice.
• Pour vernors into roaster allowing carbonation to mix honey and sugar.
• Add water.
• Roast ham as normal.
• Remove gravy to sauce pan and simmer to boil down if needed.
• thicken with water and corn starch.