Madeira Ham Gravy
from Culinary Arts Institute Encyclopedic Cookbook, edited by Ruth Berolzheimer, 1950

3/4 cup pineapple juice
1/2 cup orange juice
3 Tbsp. lemon juice
3/4 cup Madeira wine
1 1/2 Tbsp. flour
1/4 cup water
salt and pepper (I don't think salt is necessary, ham is very salty)

Combine fruit juices with Madeira wine and baste ham with mixture while baking. Remove ham when done, make a paste of flour and water, add to pan stock and cook until thickened, stirring constantly. Add seasoning and a little more wine to gravy just before serving if desired.

Makes 2 1/4 cup

Use also for baked smoked tongue or for smoked goose and turkey.