Botsford Inn's Honey Baked Ham with Cumberland Sauce
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Serves/Makes: 8
Ready in: 2-5 hrs
- 1 whole or half ham
- 2 cups pineapple juice
- 1 cup honey
- 1 cup brown sugar
- 1 quart hot water
- 1 cup currants
- 1 orange, thinly peeled rind and juice of
- 1 lemon, thinly peeled rind and juice of
- 1/3 cup cornstarch, DISSOLVED IN
- 1/2 cup water
- 1/2 cup firmly packed brown sugar
- 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 degrees F for two hours. For 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 for 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. Recipe Source: The Botsford Inn, Farmington, MI
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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