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     Title: HAM GRAVY
Categories: Gravy
  Servings: 1 serving

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If you are talking Ham as in shank in bone ham that is popular this time of
year, what  I have  done is glaze it like you would any other ham with you
desired glaze and cover and bake it in an oven.  Believe me you will have
enough juices from the ham to make a lot of gravy. Most cookbooks will give
you a cooking time chart per pound of ham, so you know how long to cook it.

As for gravy the simpleist way is to first seperate the fat from the juices
then to the broth add Wondra which is a fine flour mixture that doesnt lump
when mixed, but makes a nice gravy.Just ad it and  whisk or stir away over
heat. I don't know if it is in all areas. If not, you can mix flour and water
together and make a smooth paste and whisk it in...but have to be a bit more
aware of how you put it in or it may lump. The more involved away of making
gravy is taking some of the fat from the juice and browning it by adding a
Tbsp or more of flour and then adding the ham broth and milk and seasonings,
to your liking...I'd stay away from salt as there is PLENTY in the ham juice
already :).

Happy Cooking.....
Miss Mimsy

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