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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 6 |
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A very tasty gravy for your ham. Ingredients:
3 tablespoons ham drippings, from roasting |
1 large onion, from cooked ham roast |
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 3 teaspoons of finely chopped fresh rosemary |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
1 cup chicken broth |
2 teaspoons dijon mustard |
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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