Yield: 8 Servings?
| Measure | Ingredient |
|---|---|
| 1 \N | Whole or half ham |
| 2 cups | Pineapple juice |
| 1 cup | Honey |
| 1 cup | Brown sugar |
| 1 quart | Hot water |
| 1 cup | Currants |
| \N \N | Thinly peeled rind of 1 orange |
| \N \N | Thinly peeled rind of 1 lemon |
| ⅓ cup | Cornstarch dissolved in 1/2 c water |
| ½ cup | Firmly packed brown sugar |
| \N \N | Juice of 1 orange |
| \N \N | Juice of 1 lemon |
| ⅓ cup | Red currant jelly |
| ¼ cup | Port wine |
| \N \N | 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