I love the Easter holiday. The sounds of family coming together to celebrate rebirth and renewal, the sight of my nieces and nephews hunting for plastic eggs in the soggy backyard, and most of all the smell of my mother cooking a delicious ham dinner with all the trimmings. For me, the pinnacle of the meal is the ham gravy: so rich and sweet with just the right amount of tangy.
Smell and Memory
They say that nothing can invoke a memory like the sense of smell, and for me this has always been the case, in particular as it relates to this recipe. I see myself at ten years old asking if I could mash the potatoes just so I could be nearer to that wonderful smell. I taught myself to be the best potato-masher in the free world just so I would always be picked for the job. As I grew older, I picked up the recipe and the little tricks that my Mother used in her masterpiece.
What You Will Need
An oven-baked ham, fresh from the oven (Sprinkle the the ham with brown sugar and cover the top of it with a 12 oz. can of pineapple. Pour the extra juice from the can of pineapple into the pan. Baste the ham with the juice and drippings mixture regularly throughout the baking process.)
½ Cup All Purpose Flour
1 Cup Water or as needed
Salt and pepper to taste
Remove ham from oven. Using a baster, extract as much of the dripping and juice mixture from the roasting pan as possible. Be sure to measure how much you are able to extract. Add water to the mixture until the total measurement of the juice and dripping mixture with the water reaches 1 ½ cups. Pour into a sauce pan. Whisk the flour into the liquid. Put the pan on the stove over medium heat and continue to whisk constantly until the gravy thickens and begins to bubble around the edges. Remove from heat and whisk away any remaining lumps. Add salt and pepper to taste. Pour gravy liberally over mashed potatoes and enjoy!
Your Own Tradition
I hope that this majestically sublime creation becomes as much a part of your Easter tradition as it has for my family. I may be a bit of a fanatic about it, but I am sure that you will enjoy it’s aroma and taste. Happy Easter!