Yield: 8 servings?
|1||Whole or half ham|
|2 cups||Pineapple juice|
|1 cup||Brown sugar|
|1 quart||Hot water|
|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