Dutch Kitchen Ham Gravy For Verenika, Spaetzle, Egg Noodles, Etc

1. 1

   Place the ham in the bottom of a large pot over medium heat for a few minutes to get the flavor and juices out.

2. 2

   Pour in the buttermilk, evaporated milk, sour cream, and ham base.

3. 3

   Heat through, but do not bring to a boil.

4. 4

   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.

* Per serving · 4 servings · Values may vary.

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