Pineapple/garlic Gravy For Ham

Total Time: 27 mins Preparation Time: 15 mins Cook Time: 12 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.