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Title: BOTSFORD INN'S HONEY BAKED HAM WITH CUMBERLAND SAUCE - DK
Categories: Holidays, Di, Main dish, Ham
Yield: 8 Servings?
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
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