Oven Roasted Ham with Cranberry – Pecan Red Eye GravyPORK
Oven Roasted Ham with Cranberry – Pecan Red Eye Gravy
This tasty recipe is sure to please your entire family. To save time the day of your party, make the gravy the day beforehand and store in the refrigerator…
By Chef Kent Rathbun of Abacus and Jasper’s restaurant Dallas, Tx.
- In a 4 quart Dutch oven on medium high heat, cook bacon until bacon is crisp. Add canola oil and sauté garlic, shallots, yellow onions, celery, carrots and 1 tablespoon black peppercorns on medium high heat for about 15 minutes, stirring frequently.
- Add 1/4 cup of the pecans, 1/4 cup of the cranberries and the bay leaf after the mixture has caramelized.
- Add the coffee, increase to high heat, bring to a boil and cook for 7-8 minutes or until the liquid has evaporated, stirring frequently. Cover with chicken stock.