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close up of biscuits with eggs and gravy

Best Southern Ham Gravy With Cheesy Biscuits And Eggs

Southern breakfast just wouldn’t be the same without a smoky ham gravy to layer atop cheesy biscuits and soft scrambled eggs.
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Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Breakfast
Cuisine: American
Keyword: best breakfast foods, biscuits, biscuits and gravy, breakfast, breakfast ideas, easy recipe, eggs, gravy, ham, ham gravy, leftover ham
Servings: 2 servings
Calories: 1222kcal
Cost: $1.01 per serving

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  • medium non-stick skillet


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    Ingredients for Best Southern Ham Gravy With Cheesy Biscuits And Eggs

    • 2 cups leftover ham rough chopped, fat on
    • 3 tablespoons unsalted butter
    • 3 tablespoons all purpose flour
    • pinch cayenne
    • 1/4 teaspoon black pepper
    • 1 1/2 to 2 cups cream may substitute milk, whole or 2%
    • 1 teaspoon Worcestershire sauce
    • 4 large eggs scrambled or any way you like
    • 4 biscuits hot and sliced in half; see my recipe for The Best Cheesy Garlic Biscuits For Every Meal


    The Method

    • To a medium-sized non-stick skillet, add the chopped ham. Warm the pan over medium heat until the ham begins to sizzle. Reduce the heat slightly to medium-low and allow the fatty parts of the ham to render, about 20 minutes. Stir around the pan to prevent browning too soon. If necessary, add 1 teaspoon of unsalted butter to the hot pan to keep the ham moist and further reduce heat.
    • Once the fat is fully rendered from the ham, use a slotted spoon to remove the ham onto a paper towel to drain. Set aside.
    • Wipe out the skillet with a clean paper towel. Add the butter to the skillet over medium heat. Allow the butter to foam before adding the flour. Whisk together quickly, incorporating very well. Allow the rue to go from the pale yellow it will begin as, to a warm golden brown, whisking constantly, about 5 minutes. The rue should smell nutty and toasted.
    • SLOWLY begin adding the cream (or milk), whisking constantly. Mixture will thicken quickly. increase heat and whisk in additional cream (or milk) as needed until you reach the desired consistency you prefer. Remove from the heat. Whisk in cayenne, Worcestershire, and black pepper.
    • Replace the gravy to the heat over the lowest setting and stir in the ham burnt ends. Keep warm, whisking occasionally, while you prepare the eggs the way you like them. I am soft-scrambling here in the photos I show with 1 teaspoon of unsalted butter.


    • Prepare two plates with 2 biscuits each, sliced in half, and heated. Top the bottom halves of the biscuits with the eggs. Next, ladle the gravy distributing evenly between all of the biscuits. Replace the biscuit tops and serve hot.


    • In addition to the construction of the biscuits the way I have shown here, consider adding: a fried green tomato slice, a fresh red tomato slice, a tablespoonful of lump crabmeat, roasted asparagus, grilled and sliced filet mignon, or a fresh hot crab cake.


    In lieu of cream, whole milk or 2% may be substituted. 
    If you have no ham leftover, look for a package of dry-aged Serrano ham or a dry-cured Iberico ham and chop the slices into small pieces. There is no need to render these types of ham. Omit the Worcestershire sauce.
    Cubed ham may also be used, however it has a lot of water added to it, so the sweet, smoky flavor profile will not be there the same as it would in a previously cooked, leftover, or dry ham.


    Serving: 1serving | Calories: 1222kcal | Carbohydrates: 28g | Protein: 47g | Fat: 104g | Saturated Fat: 58g | Trans Fat: 1g | Cholesterol: 747mg | Sodium: 2410mg | Potassium: 792mg | Fiber: 1g | Sugar: 4g | Vitamin A: 3710IU | Vitamin C: 1mg | Calcium: 207mg | Iron: 5mg

    Please note that the nutrition information provided above is approximate and meant as a guideline only.