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Melt the butter in a skillet over medium heat. Add the flour and whisk until smooth and well combined. Let this cook for 1 to 2 minutes until lightly golden.
Slowly whisk in the ham drippings, continuing to whisk so the gravy stays smooth.
Bring to a gentle simmer and cook on low until the gravy thickens.
Add black pepper, chili powder, paprika, brown sugar, and dried parsley. Stir to combine and let simmer until it reaches your desired consistency.
Taste and adjust seasoning as needed. For a richer gravy, stir in heavy cream. For a slightly tangy flavor, add grainy mustard.
Reserve about 3 cups of drippings from your ham, whether you made it in the oven or a slow cooker.
If you only have 2 cups of drippings, reduce the butter to 2 tablespoons and the flour to about 1 ½ tablespoons so the gravy isn’t too thick.
If warming your ham in the oven, use a roasting pan that fits the ham as snugly as possible. A larger pan allows the liquid to spread out and evaporate, which means you will lose a lot of those flavorful drippings needed for the gravy.