Recipe by William (Uncle Bill) Anatooskin
A very tasty gravy for your ham.
Top Review by tammymguard-recipes
It had a good flavor but was dominated by the mustard. My Dh and DS liked it more than I did because they love mustard. I think if I made this again it would definately accompany something else besides ham. They just didn't really work together for me.
- 3 tablespoons ham drippings, from roasting
- 1 large onion, from cooked ham roast
- 2 tablespoons butter
- 6 cloves garlic, finely chopped
- 1⁄3 cup dry red wine
- 2 tablespoons all-purpose flour
- 1 cup water
- 1 teaspoon ground rosemary or 3 teaspoons of finely chopped fresh rosemary
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1 cup chicken broth
- 2 teaspoons Dijon mustard
Directions See How It's Made
- After roasting ham, reserve about 3 tablespoons of drippings or fat.
- Discard any remaining fat from roasting pan.
- Return the 3 reserved tablespoons of drippings back to the roasting pan.
- Discard any crisp outer layers of onion, leaving the soft portions in the roasting pan.
- Place the roasting pan on the large element of the range.
- Add butter and garlic and cook over moderately low heat, scraping the onions and browned bits from the bottom of the roasting pan.
- Continue to cook until the garlic is fragrant and the butter is melted, about 2- 3 minutes.
- Add the wine and stir for 1 minute.
- Add 1 cup of water and stir to blend.
- Add flour and whisk until smooth.
- Add rosemary, salt, pepper and whisk again until smooth.
- Stir in chicken broth and mustard and bring to boil over moderate heat.
- Continue to boil, whisking occasionally until gravy is thickened, about 4 minutes.
- Adjust gravy consistency to your liking.
- Transfer the contents of the roasting pan to a food processor or blender and puree' until smooth.
- Pour gravy into a saucepan and keep warm over very low heat until ready to use.