Botsford inn's honey baked ham with cumberland sauce - dk
8 servings?
Ingredients
| Quantity | 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 | ||
Directions
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