Pineapple/garlic Gravy for Ham
"This gravy has been one of the favorites for the last 30 years. A must for a great tasting ham."
- Ready In:
- 27mins
- Ingredients:
- 14
- Serves:
-
6-8
ingredients
- 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
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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Reviews
-
Served it for Easter with a precooked ham that I was reheating. Great reviews at my house! -
Really good, made this with your Recipe #42023 for Easter dinner. I served it over mashed baby red potatoes. YUM!!!
RECIPE SUBMITTED BY
William Uncle Bill
Burnaby,, B.C.
I live in Burnaby, British Columbia. I am retired and have written a cookbook entitled, From Uncle Bill's Kitchen. I am a recipe developer, author, publisher, distributor and a chef. My cookbook is very unique as I have a Nutrient Analysis for each ingredient used in each recipe that shows you the values for Calories, Fat, Cholesterol and Sodium. A high-lighted bar shows the values on a per serving basis plus the Fat/Cal%.
From Uncle Bill's Kitchen contains tried-and-true, tested, easy to follow reipes for both novice and experienced cooks. You'll find old Russian, Ukrainian, and other ethnic favorites, along with modern West Coast dishes. The Nutrient Analysis will please the health conscious. Uncle Bill's favorite recipes will reward efforts of the most creative cook and provide the family with many tantalizing, healthful meals.
I have appeared on 48 various Television Shows in Vancouver, Burnaby, Kelowna and Kamploops, B.C. Canada, as well as in Palm Springs, CA. In Palm Springs, CA, I have been a Guest on the JACKIE OLDEN RADIO SHOW and THE JOEY ENGLISH RADIO SHOW, twice a year since 1998. I also do demo cooking shows at CHAPTERS BOOK STORES, SAVE-ON-FOOD STORES, GALLOWAY'S FOODS, WESTMINSTER PUBLIC QUAY MARKET, and in the U.S. at BARNES & NOBLE BOOKSTORES in Palm Springs, CA, Phoenix and Yuma, AZ.
I was in Palm Springs, CA from June 10th to July 14th. 2002 and again appeared twice on the Jackie Olden Show, twice on the Joey English Show and pre-taped a TV COOKING SHOW with Jackie Olden that is aired on TV from Palm Springs, CA to Los Angeles, CA.
