Baked Ham and Sweet Gravy

Marsha Gardner Recipe

By Marsha Gardner mrdick1950

I 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.


Recipe Rating:
 1 Rating
Cooking Method:
Bake

Ingredients

1
whole, shank or butt smithfield low sodium ham
1 can(s)
water packed pineapple rings
1 c
brown sugar, firmly packed
1 jar(s)
maraschino cherries
GRAVY
1/4 c
all purpose flour
1/4-1/2 c
water
kosher salt and freshly ground black pepper to taste
few dash(es)
kitchen bouquet or gravy master for color

Directions

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.