Total Time
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.

Ingredients Nutrition


  1. After roasting ham, remove ham to a platter, pour off fat and juices from roaster reserving 3 tablespoons and discarding the remainder.
  2. Return the 3 tablespoons of fat/juices to the roasting pan.
  3. Discard the crisp outer layers of onions, leaving the soft portions in the pan.
  4. Add butter and garlic and cook over moderately low heat, scraping the onion and browned bits from the bottom of the roaster.
  5. Cook until the garlic is fragrant, about 2 minutes.
  6. Add the wine and stir, cook for 1 minute.
  7. Add 1 cup of water and then whisk in flour making sure that the flour does not go lumpy.
  8. Add rosemary, pineapple, raisins, salt and pepper and whisk until well mixed.
  9. Stir in chicken broth and mustard and bring to boil over moderately high heat.
  10. Continue to boil, whisking occasionally until gravy thickens, about 3 to 4 minutes.
  11. 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.
  12. Transfer the gravy contents to a blender and puree' until smooth.
  13. Pour gravy into a small saucepan to keep warm over very low heat.
  14. Serve gravy when ready to eat.
Most Helpful

5 5

Served it for Easter with a precooked ham that I was reheating. Great reviews at my house!

5 5

Really good, made this with your Louisiana Baked Ham for Easter dinner. I served it over mashed baby red potatoes. YUM!!!