Pineapple/garlic Gravy for Ham

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READY IN: 27mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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