Prep 15 mins
Cook 12 mins
This gravy has been one of the favorites for the last 30 years. A must for a great tasting ham.
- 3 tablespoons drippings, from ham
- 1 medium sliced onion, that was cooked with the ham
- 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 1 tablespoon of chopped fresh rosemary
- 3⁄4 cup crushed pineapple, drained
- 1⁄3 cup golden seedless raisins
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1 cup chicken broth
- 1 tablespoon Dijon mustard
- After roasting ham, remove ham to a platter, pour off fat and juices from roaster reserving 3 tablespoons and discarding the remainder.
- Return the 3 tablespoons of fat/juices to the roasting pan.
- Discard the crisp outer layers of onions, leaving the soft portions in the pan.
- Add butter and garlic and cook over moderately low heat, scraping the onion and browned bits from the bottom of the roaster.
- Cook until the garlic is fragrant, about 2 minutes.
- Add the wine and stir, cook for 1 minute.
- Add 1 cup of water and then whisk in flour making sure that the flour does not go lumpy.
- Add rosemary, pineapple, raisins, salt and pepper and whisk until well mixed.
- Stir in chicken broth and mustard and bring to boil over moderately high heat.
- Continue to boil, whisking occasionally until gravy thickens, about 3 to 4 minutes.
- If gravy is too thin, mix a bit more flour with cold water and add slowly to the gravy until you achieve the desired consistency.
- Transfer the gravy contents to a blender and puree' until smooth.
- Pour gravy into a small saucepan to keep warm over very low heat.
- Serve gravy when ready to eat.
Served it for Easter with a precooked ham that I was reheating. Great reviews at my house!
Really good, made this with your Louisiana Baked Ham for Easter dinner. I served it over mashed baby red potatoes. YUM!!!