Start with 2-ounce slices of ham per serving, each about ¼-inch thick. You can slice the ham from a cooked roast or find packaged thick-sliced ham in the same area you find bacon at your grocery store. Pat any excess moisture off the ham slices with a paper towel. Heat the olive oil in a wide pan over high heat and place in the ham slices. Cook the slices of ham until they’re charred golden brown on both sides – about 3 minutes per side.
Transfer the slices of ham aside to cool on a clean surface. Return your pan to low heat on the stove. Melt butter into the pan to deglaze any leftover charred bits of ham. Heat the garlic in the butter for about 30 seconds. Then, stir in the flour. Slowly stir the thickened butter mixture over low heat until you have a golden roux.
Pour the chicken broth into the roux as you’re stirring. Stir in the remaining onion powder and black pepper as well. You are welcome to add any additional seasonings at your discretion. Bring the gravy to a simmer. Let the gravy simmer as it reduces for about 3-4 minutes or until it’s thickened to your desired texture. Serve the hot gravy over your slices of ham alone or with additional side dishes.