Pineapplegarlic Gravy For Ham Recipes

HAM GRAVY

Steps:

• Roast ham on a roasting rack in the oven. My 9 lb ham took about 3 hours at 325 degrees.
• Drain drippings and broth from the roasting rack.
• Pour broth in a measuring up. If you don't have 2 cups of broth add water, store bought broth, milk or cream to have two total cups of liquid.
• Melt two tablespoons of butter in a skillet on low to medium-low heat. Be careful to not burn the butter.
• Add two tablespoons of flour to the butter. Whisk continuely for two minutes to smooth out any flour lumps.
• Flour and butter mixture should be slighly golden and smooth.
• Slowly pour in a little broth at a time. Whisk well then add more broth.
• *instead of using 2 cups of ham broth, use 1/2 cup ham broth with 1.5 cups milk, cream or coffee.
• Whisk and simmer gravy until reduced to your perfered thickness.

MOM'S BAKED HAM AND PINEAPPLE GRAVY

Steps:

• 1. Place ham in roasting pan on a rack. Take the round pineapple and drain reserving the juice and with toothpicks place them on the ham. In the middle of the pineapple rounds place a marachino cherry.
• 2. Place butter, reserved pineapple juice, the canned pineapple juice, wine, brown sugar and 2 cups water in roaster. Roast at 350 degrees until the internal temp of ham is 140 degrees.
• 3. Place the pan drippings in a saucepan. bring to a boil. Mix the flour and water together and whisk into the gravy until thickened

BAKED HAM AND SWEET GRAVY

Steps:

• 1. Preheat oven to 325-degrees. Trim ham and score. Place in an open roasting pan with 1 cup water.
• 2. Bake 12 minutes per pound. Meanwhile, drain pineapple, reserving juice. Mix pineapple juice and brown sugar to make the glaze for the ham.
• 3. The last hour of baking remove ham from oven and arrange pineapple rings and cherries. Secure with toothpicks. Pour half the glaze over ham and return to oven.
• 4. Baste several more times with the glaze, using it all up.
• 5. Remove ham from oven and transfer to either a cutting board or serving platter. While ham is resting skim as much grease as possible from ham drippings in pan.
• 6. Mix water and flour together along with salt and pepper in a jar or Tupperware shaker. Slowly add to the remaining drippings in the pan. Stirring to make sure all flour is dissolved. Bring to a boil to thicken. If gravy is too thick, add water to thin to desired consistency. If too runny make up a bit more flout and water. Add a couple dashes Kitchen Bouquet or Gravy Master to get desired color.
• 7. Serve with mashed potatoes and wait for the oohs and ahhs.

BAKED HAM WITH SWEET GRAVY

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Place ham in a large roasting pan, cut-side down. Press brown sugar evenly onto ham. Pour apple into roasting pan and cover with a lid or aluminum foil.
• Bake in the preheated oven until ham is heated through, about 80 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Let ham rest for 10 minutes before transferring to a serving plate. Pour remaining pan juices into a saucepan.
• Combine flour and milk in a jar with a lid; shake until mixture is blended.
• Bring pan juices to a boil. Slowly whisk flour mixture into the saucepan until gravy is thick, about 5 minutes.

HAM GRAVY

Steps:

• Into the pan that the ham was cooked in (or use bacon grease if you don't have ham juices), add the butter. Once melted, add 1/4 cup of the flour and whisk to combine. Continue adding flour, whisking constantly, until a smooth paste is achieved. Cook the roux over a medium heat until you get a nice deep golden color, about 3 minutes. Add the milk, whisking the whole time to prevent lumps forming. Cook until thick and season to taste. Serve over biscuits!

PINEAPPLE/GARLIC GRAVY FOR HAM

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.

PINEAPPLE HAM GRAVY RECIPE - (3.4/5)

Steps:

• Mix all ingredients in a pot on your stove. Bring to a boil, then thicken with corn starch.

HAM GRAVY; SIMPLE AND DELICIOUS

Steps:

• Spoon ham drippings from pan into a small sauce pan, cook over medium heat.
• Add flour and corn starch, bring to a boil (mixture will thicken quickly). Remove from heat. Taste test.
• If gravy is too salty add water (a little at a time).

RAISIN GRAVY FOR HAM

Steps:

• In a saucepan combine brown sugar, cornstarch and mustard.
• Stir in water, raisins, vinegar, lemon juice and lemon peel until blended.
• Bring to a boil and cook and stir for 2 minutes or until thickened.
• Stir in butter until melted.
• Serve warm over baked sliced ham.