After removing the ham from the roasting pan, pour the drippings into a measuring cup.

If using a gravy separator, let the drippings sit for a few minutes to separate the fat.

In a skillet, heat the drippings over medium heat.

Sprinkle the flour into the drippings and whisk continuously to form a roux.

Slowly add the broth while whisking to prevent lumps.

Bring the mixture to a gentle simmer and cook for about 5 minutes.

Add salt and black pepper according to your preference.

Once the gravy is thickened to your liking, remove it from heat and serve.