“A very tasty gravy for your ham.”
READY IN:
15mins
YIELD:
2 1/2 cups of gravy
UNITS:
US

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.

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