Botsford Inn's Honey Baked Ham with Cumberland Sauce

Title:
Botsford Inn's Honey Baked Ham with Cumberland Sauce

Yield:
8 Servings?

Categories:
Holidays,
Main
Dishes,
Ham




Ingredients:





     1    Whole or half ham


     2 c  Pineapple juice


     1 c  Honey


     1 c  Brown sugar


     1 qt Hot water


     1 c  Currants


          Thinly peeled rind of 1


          -orange


          Thinly peeled rind of 1


          -lemon


   1/3 c  Cornstarch dissolved in


          -1/2 c water


   1/2 c  Firmly packed brown sugar


          Juice of 1 orange


          Juice of 1 lemon


   1/3 c  Red currant jelly


   1/4 c  Port wine


          Black cherries, if desired






 Place ham in large roasting pan and pour pineapple juice and honey over


 top.  Sprinkle with brown sugar.  Bake at 325' two hours.


 


 Meanwhile, to make sauce:  In large saucepan, pour hot water over currants


 and let stand until plumped, about 20 minutes.


 


 Cut orange and lemon rinds into very fine julienne about 3/4 inch long;


 poach in simmering water 20 minutes.  Drain, discarding water, and set


 aside.


 


 Stir cornstarch mixture into currants and water; cook, stirring constantly,


 over medium heat until sauce has thickened and become transparent. Add


 brown sugar, orange and lemon juice, jelly and wine; stir until jelly is


 melted and add prepared orange and lemon rinds and black cherries. Serve


 warm over ham slices.  Makes about five cups of sauce.


 


 Di Note: The Botsford Inn is a very nice, old fashioned restaurant located


 in Farmington, Michigan.  I had this there and really liked it and managed


 to squeeze the recipe out of the chef.


 


 Di Pahl's personal recipes-1994


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip