Gravy or No-Gravy with Glazed Ham?
I plan to make a glazed ham for Christmas; glaze will probably be made with something like apple butter or cider reduction, or maybe a maple/ACV glaze recipe I found. Also making mashed potatoes. I'm getting some push-back about not having gravy for the potatoes, but I'm at a loss. I have a hard time imagining a sweet or sweet-n-sour "gravy" (sauce, really) with mashed potatoes. What do you think? Suggestions?
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Just hold out any thickening agents (flour, etc.) until you are preparing to serve. The gravy base will last a couple of days in the fridge, can be frozen very well.