Baked Ham and Sweet Gravy
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
- 1 can(s)
- water packed pineapple rings
- 1 c
- brown sugar, firmly packed
- 1 jar(s)
- maraschino cherries
- 1/4 c
- all purpose flour
- 1/4-1/2 c
- kosher salt and freshly ground black pepper to taste
- few dash(es)
- kitchen bouquet or gravy master for color
How to Make Baked Ham and Sweet Gravy
- 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.