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Botsford Inn’s Honey Baked Ham With Cumberland Sauce

January 27, 2023

CATEGORY	CUISINE	TAG	YIELD
		Di, Ham, Holidays, Main dish	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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 423 Calories From Fat: 21 Total Fat: 2.4g Cholesterol: 7.4mg Sodium: 150.6mg Potassium: 434.9mg Carbohydrates: 104.8g Fiber: 3.4g Sugar: 97g Protein: 3.4g