When you bake a ham, what do you make for a sauce/gravy?

[Phoebe Loosinhouse]

I'm stuck on 2 alternatives. I usually make Rachel Ray's Jezebel sauce - crushed pineapple, horseradish and apricot preserves OR I make a mustard caper sauce with dijon mustard, heavy cream and chopped capers.

Both are winners, but I'm in a rut and I'd like to try something different.

[Lucinda]

1. Sometimes I do a pineapple juice reduction with coconut creme.

If we're doing a country breakfast dinner I might do a redeye gravy with the pan drippings.
Blackberry BBQ sauce is good too. I also like Cherry with ham.

Most often I just leave it plain. :)

[Tangerine LaBamba]

2. I don't think of gravy when I fix ham

Never have. I wonder if this is a regional thing?

I also never heard of Jezebel sauce, but looking it up and seeing all the variations, I'm certainly gonna try that next time.

Thanks for the hint.......................

[Phoebe Loosinhouse]

7. Jezebel sauce is really good!

I forgot to mention mustard as being a key component, so it's pretty classic in terms of ham accompaniments. Also really simple. It's more like a condiment than a sauce, so I usually have tons leftover and then you use it to put on ham sandwiches - yum!

[grasswire]

3. nothing

In some instances I might want a grainy mustard, but that would usually be if the ham is served cold.

A raisin sauce is fairly traditional with ham, though, just not in my experience.

[hippywife]

4. The only thing I ever use to top ham

once it's on the plate is a whole cranberry sauce because I'm terribly addicted to that combination.

When baking it though I smear it with mustard, pack it with brown sugar, then sprinkle on cloves and cover with pineapple. This makes a nicely sweet and spicy juice in the bottom of the pan which I'm sure you can ladle into a sauce pan and add other ingredients to to achieve whatever flavor you are going for except one that is only savory, not sweet.

[GardeningGal]

5. One year for Easter I made a ham with a black cherry glaze.

It was very good and the family enjoyed it. Unfortunately, I don't remember where I found the recipe.

[Tesha]

6. Use a glaze on your ham

and when you're finished baking the ham and it's resting... take the drippings and pour off some of the fat, pour the rest into a pan and add milk or cream - add a thickener and taste for seasoning. I usually need more pepper.

Ham gravy... mmmm

craving ham here......

[Arkansas Granny]

8. I never glaze a baked ham because I want to use the drippings for gravy.

I put the ham on a rack in the roasting pan and make sure to keep some water in the pan while it's baking so the drippings won't scorch. When the ham is done I remove some of the fat from the drippings, add water or chicken broth until it "tastes right", bring it to a boil and thicken with a roux made of equal parts softened butter and flour whisked in a little at a time until desired thickness is achieved.