Marsha's StoryI have been making sweet gravy for so long and I can't remember how I got started. It is one of those recipes that just has always been there.
Kids absolutely love it, well so do the grown ups. My husband who doesn't really have a sweet tooth thinks it is the best gravy I make. His first question when I say I am going to bake a ham is, are we having mashed potatoes? If we are he knows that I will make sweet gravy.
whole, shank or butt smithfield low sodium ham
water packed pineapple rings
brown sugar, firmly packed
all purpose flour
kosher salt and freshly ground black pepper to taste
kitchen bouquet or gravy master for color
1Preheat oven to 325-degrees. Trim ham and score. Place in an open roasting pan with 1 cup water.
2Bake 12 minutes per pound.
Meanwhile, drain pineapple, reserving juice. Mix pineapple juice and brown sugar to make the glaze for the ham.
3The 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.
4Baste several more times with the glaze, using it all up.
5Remove 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.
6Mix 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.
7Serve with mashed potatoes and wait for the oohs and ahhs.