Botsford Inn`s Honey Baked Ham with Cumberland Sauce - Dkp

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 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