Botsford Inn's Honey Baked Ham With Cumberland Sauce -

The Botsford Inn
Yield: 8 Servings

1 Whole or half ham
2 cup Pineapple juice
1 cup Honey
1 cup Brown sugar
1 qt Hot water
1 cup Currants
Thinly peeled rind of 1 orange
Thinly peeled rind of 1 lemon
1/3 cup Cornstarch dissolved in 1/2 cup water
1/2 cup Firmly packed brown sugar
Juice of 1 orange
Juice of 1 lemon
1/3 cup Red currant jelly
1/4 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 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.

Note: The Botsford Inn is a very nice, old fashioned restaurant located in
Farmington, Michigan. Hubbys best friend really liked it and managed to
squeeze the recipe out of the chef.


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