PINEAPPLE/GARLIC GRAVY FOR HAM

Pineapple/garlic Gravy for Ham image

Provided by William Uncle Bill

Categories Sauces

Time 27m

Yield 6-8 serving(s)

Number Of Ingredients 14

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

Steps:

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.