Botsford inn's honey baked ham with cumberlan

Yield: 8 Servings?

Measure Ingredient
1 Whole or half ham
2 cups Pineapple juice
1 cup Honey
1 cup Brown sugar
1 quart Hot water
1 cup Currants
Thinly peeled rind of 1 orange
Thinly peeled rind of 1 lemon
⅓ cup Cornstarch dissolved in 1/2 c water
½ cup Firmly packed brown sugar
Juice of 1 orange
Juice of 1 lemon
⅓ cup Red currant jelly
¼ cup 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 ¾ 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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