Looks like the recipe forum has a glitch that needs fixing so here is a simple recipe for those fond of Sausage & Gravy & Biscuits. Recipe is very similar, this is something from my childhood I used to beg my mother to make for me. She would make the sauce and make me trim the ham bone. When the ham bone is almost picked clean you can usually trim another couple of cups of tiny slivers and bites and that is all it takes. It goes great over biscuits but my favorite has always been toast points and about five slices of toast is enough to sedate me. This also works for dry chipped beef and ground beef but here is my ham version.
3 tbsp bacon, sausage or ham drippings - use butter as last resort
3 tbsp flour
Stir this together to make a roux.
Add 2 1/2 cups milk and 1/2 cup cream - use 3 cups whole milk if you must or a can of carnation or pet evaporated milk instead of cream.
Stir, stir, stir till it begins to thicken.
Add ham, salt and pepper to taste and stir while making toast.
Tear toast onto plate and pour creamed ham on top. Add more pepper if you like and eat it while its hot. Good eats.
3 tbsp bacon, sausage or ham drippings - use butter as last resort
3 tbsp flour
Stir this together to make a roux.
Add 2 1/2 cups milk and 1/2 cup cream - use 3 cups whole milk if you must or a can of carnation or pet evaporated milk instead of cream.
Stir, stir, stir till it begins to thicken.
Add ham, salt and pepper to taste and stir while making toast.
Tear toast onto plate and pour creamed ham on top. Add more pepper if you like and eat it while its hot. Good eats.
