Warm memories of my grandmother’s kitchen come flooding back whenever I make this creamed ham. There’s something deeply comforting about this simple, hearty dish that feels like a hug on a plate. It’s the kind of recipe that’s been lovingly passed down, perfect for using up leftover holiday ham or creating a quick, satisfying weeknight supper.
Why This Recipe Works
- The combination of butter and flour creates a rich, velvety roux that forms the base of a perfectly creamy sauce.
- Using both whole milk and heavy cream adds layers of flavor and a luxurious texture that clings beautifully to the ham.
- Simmering the sauce slowly allows the flavors to meld and deepen, transforming simple ingredients into something truly special.
- The addition of a touch of Dijon mustard and Worcestershire sauce provides a subtle, savory complexity that elevates the dish beyond ordinary.
Ingredients
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk, at room temperature
- 1 cup heavy cream, at room temperature
- 1 1/2 pounds cooked ham, diced into 1/2-inch pieces
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt (adjust to taste based on ham saltiness)
- 2 tablespoons fresh parsley, chopped (for garnish)
Equipment Needed
- Large, heavy-bottomed skillet or Dutch oven
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Sharp knife and cutting board
- Whisk
Instructions
Prepare Your Ingredients and Start the Roux
Before you begin, take a moment to gather all your ingredients and have them measured and prepped. This mise en place approach makes the cooking process smooth and enjoyable. In your large skillet or Dutch oven, melt the 4 tablespoons of unsalted butter over medium heat. Once the butter has fully melted and begins to foam slightly, sprinkle in the 1/4 cup of all-purpose flour. Use your whisk to stir constantly, creating a smooth paste. You’ll cook this roux for about 3 to 4 minutes, until it turns a light golden color and gives off a nutty, toasted aroma. This step is crucial—it cooks out the raw flour taste and forms the foundation for your sauce. A little tip from my grandma: keep the heat at a steady medium and stir without stopping to prevent any burning. The roux should bubble gently as it cooks.
Create the Creamy Sauce Base
Now, with your roux ready, it’s time to build the sauce. Slowly begin to pour in the 2 cups of whole milk while whisking vigorously. Adding the milk gradually and whisking constantly prevents lumps from forming, ensuring a silky-smooth texture. Once all the milk is incorporated and the mixture is smooth, pour in the 1 cup of heavy cream. Continue whisking until everything is well combined. Bring the mixture to a gentle simmer over medium heat, which should take about 5 to 7 minutes. You’ll notice the sauce beginning to thicken nicely. At this point, reduce the heat to low. Let the sauce simmer gently for another 5 minutes, stirring occasionally with a wooden spoon. The sauce should coat the back of the spoon thickly. If it seems too thick, you can add a splash more milk. Remember, patience here rewards you with the creamiest consistency.
Sauté the Aromatics and Combine with Ham
While your sauce is simmering, let’s prepare the flavorful additions. In a separate small skillet, melt 1 tablespoon of butter over medium heat. Add the finely chopped small yellow onion and cook, stirring frequently, for about 5 to 7 minutes until the onion becomes soft and translucent. Then, add the 2 minced cloves of garlic and cook for just 1 more minute until fragrant—be careful not to let the garlic burn. Now, stir this onion and garlic mixture into your creamy sauce base. Next, add the 1 1/2 pounds of diced cooked ham. Gently fold the ham into the sauce until it’s evenly distributed. Allow everything to simmer together over low heat for 10 minutes, stirring occasionally. This simmering time allows the ham to warm through and infuse its savory flavor into the sauce. A helpful trick: if your ham is particularly salty, you can rinse the diced pieces under cold water and pat them dry before adding to help balance the flavors.
Season and Finish the Dish
After the ham and sauce have simmered together, it’s time for the final flavor touches. Stir in the 1 teaspoon of Dijon mustard and 1 teaspoon of Worcestershire sauce. These ingredients add a wonderful depth and a hint of tang that cuts through the richness. Then, sprinkle in the 1/4 teaspoon of freshly grated nutmeg, 1/4 teaspoon of black pepper, and 1/4 teaspoon of salt. Remember to taste the sauce before adding the full amount of salt, as the ham will have contributed saltiness. Let the creamed ham continue to cook over the lowest heat setting for a final 5 minutes, allowing all the seasonings to meld beautifully. The sauce should be thick enough to coat the ham pieces luxuriously but still pourable. If you prefer a thinner consistency, you can stir in an additional 1/4 cup of milk. Just before serving, stir in half of the chopped fresh parsley, reserving the rest for garnish.
Serve and Enjoy Your Homemade Comfort Food
Your creamed ham is now ready to bring warmth to your table. For serving, I love to spoon it generously over freshly baked buttermilk biscuits, split in half and still warm from the oven. The creamy sauce soaks into the flaky layers perfectly. Alternatively, it’s wonderful served atop a mound of creamy mashed potatoes, buttered egg noodles, or even toasted thick slices of rustic bread. Garnish each serving with a sprinkle of the remaining fresh parsley for a pop of color and freshness. This dish is best enjoyed immediately while it’s hot and creamy. If you have any leftovers, they can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of milk to loosen the sauce if needed. There’s nothing quite like gathering around the table with a dish that tastes like home.
Tips and Tricks
For the absolute best flavor, consider using a ham steak or leftovers from a bone-in ham you’ve baked yourself. The meat tends to be more flavorful than pre-diced ham. If you’re starting with a particularly lean ham, you can add a tablespoon of the rendered ham fat to the butter when making your roux for an extra layer of savory goodness. When reheating leftovers, do so slowly over low heat on the stovetop. Microwaving can cause the sauce to separate. If your sauce does happen to break or look curdled, don’t panic! Remove it from the heat and vigorously whisk in a tablespoon of cold butter until it becomes smooth and emulsified again. For a make-ahead option, you can prepare the creamy sauce base (through the simmering stage) a day in advance. Store it covered in the fridge, then gently reheat it and proceed with adding the ham and seasonings when ready to serve.
Recipe Variations
- Cheesy Creamed Ham: Stir in 1 cup of shredded sharp cheddar or Gruyère cheese during the final 2 minutes of cooking until melted and gooey.
- Spring Vegetable Addition: Add 1 cup of frozen peas and diced carrots during the last 5 minutes of simmering for a pop of color and sweetness.
- Mushroom Lover’s Version: Sauté 8 ounces of sliced cremini mushrooms with the onions for an earthy, umami-rich twist.
- Spicy Kick: Add a pinch of cayenne pepper or a few dashes of hot sauce along with the other seasonings for a bit of heat.
- Herb-Infused: Add a teaspoon of dried thyme or a couple of sprigs of fresh rosemary to the sauce while it simmers, removing the sprigs before serving.
Frequently Asked Questions
Can I use a different type of milk?
Yes, but for the creamiest results, I recommend sticking with whole milk. Using lower-fat milk will result in a thinner, less rich sauce. For a dairy-free version, full-fat canned coconut milk can work in a pinch, though it will impart a slight coconut flavor.
How long will leftovers keep?
Store leftover creamed ham in an airtight container in the refrigerator for up to 3 days. The sauce may thicken as it cools. Reheat it gently on the stovetop over low heat, adding a splash of milk or cream to bring it back to the desired consistency.
Can I freeze creamed ham?
I don’t recommend freezing this dish. Cream-based sauces often separate and become grainy when thawed and reheated. It’s best enjoyed fresh or stored in the fridge for a few days.
What’s the best way to serve this?
It’s incredibly versatile! Our family loves it over biscuits or mashed potatoes. It’s also fantastic on toast, egg noodles, or even as a filling for a savory crepe or puff pastry shell. Get creative with your favorite carbs!
My sauce is too thin/thick. How can I fix it?
If too thin, let it simmer a bit longer to reduce. If too thick, whisk in additional milk, a tablespoon at a time, until it reaches your preferred consistency. Remember, it will thicken slightly as it cools.
Summary
This creamed ham recipe is a testament to simple, hearty cooking. With a rich, velvety sauce and savory ham, it’s a nostalgic dish that turns basic ingredients into a comforting meal perfect for any table.
