Oven Roasted Ham with Cranberry – Pecan Red Eye Gravy Recipe | Yummly
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Oven Roasted Ham with Cranberry – Pecan Red Eye Gravy

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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.

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  • 8 pounds fully-cooked boneless ham
  • 8 ounces smoked bacon (diced)
  • 1 tablespoon canola oil
  • 1 head garlic (chopped, 12-14 garlic cloves)
  • 1 shallots (medium, chopped)
  • 2 cups yellow onion (chopped)
  • 1/2 cup celery (chopped)
  • 1/2 cup carrots (chopped)
  • 2 tablespoons black pepper (cracked, divided; place in baggie and pound with meat mallet or rolling pin)
  • 1/2 cup pecans (chopped, divided)
  • 1/2 cup dried cranberries (divided)
  • 1 bay leaf
  • 2 cups brewed coffee (OR 2 cups water and 2-3 teaspoons instant coffee granules)
  • 2 quarts low sodium chicken stock
  • 2 tablespoons corn starch
  • 1/4 cup water
  • 2 tablespoons fresh basil (chopped)
  • 2 tablespoons fresh thyme (chopped)
  • 2 ounces butter
  • 1 teaspoon kosher salt
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    1. 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.
    2. Add 1/4 cup of the pecans, 1/4 cup of the cranberries and the bay leaf after the mixture has caramelized.
    3. 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.
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