| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Holidays, Di, Main dish, Ham | 8 | Servings? | ||
INGREDIENTS
| 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 |
INSTRUCTIONS
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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
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