Recipe: ham gravy

I've had that dilemma, too. If you're going to warm the honey-baked ham, you may get enough juices to add a bit of flour, water, and have some ham taste. But what I did was to roast a thick ham slice while everything else was cooking. I left it in over an hour at 375, as I remember. It roasted directly on the floor of a pan, not on a rack, and left plenty of juices and bits of ham, so I could make a red-eye gravy. After removing the ham slice, place pan on a burner on med-high heat, adding 2-4 tbsp flour and mixing rapidly into juices and scraping up ham bits. Cook a few minutes to thicken the paste but not burn, stirring constantly. Add 1-2 cups warm water, depending on the amount of juices and flour added. Whisk constantly till mixture bubbles, adding water to thin as needed. Remove from heat, serve immediately. (I used the ham slice in a pot of baked beans later.) Happy Easter!