Total Time
15mins
Prep 5 mins
Cook 10 mins

A very tasty gravy for your ham.

Ingredients Nutrition

Directions

  1. After roasting ham, reserve about 3 tablespoons of drippings or fat.
  2. Discard any remaining fat from roasting pan.
  3. Return the 3 reserved tablespoons of drippings back to the roasting pan.
  4. Discard any crisp outer layers of onion, leaving the soft portions in the roasting pan.
  5. Place the roasting pan on the large element of the range.
  6. Add butter and garlic and cook over moderately low heat, scraping the onions and browned bits from the bottom of the roasting pan.
  7. Continue to cook until the garlic is fragrant and the butter is melted, about 2- 3 minutes.
  8. Add the wine and stir for 1 minute.
  9. Add 1 cup of water and stir to blend.
  10. Add flour and whisk until smooth.
  11. Add rosemary, salt, pepper and whisk again until smooth.
  12. Stir in chicken broth and mustard and bring to boil over moderate heat.
  13. Continue to boil, whisking occasionally until gravy is thickened, about 4 minutes.
  14. Adjust gravy consistency to your liking.
  15. Transfer the contents of the roasting pan to a food processor or blender and puree' until smooth.
  16. Pour gravy into a saucepan and keep warm over very low heat until ready to use.

Reviews

(1)
Most Helpful

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.

tammymguard-recipes January 20, 2008

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