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| Botsford Inn's Honey Baked Ham With Cumberland Sauce Recipe |
Category: Holiday / Entrees
Rating:
N/A
Servings: 8
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Ingredients
1 whole or half ham
2 cup pineapple juice
1 cup honey
1 cup brown sugar
1 quart hot water
1 cup currants
1 thinly peeled rind of 1 orange
1 thinly peeled rind of 1 lemon
1/3 cup cornstarch dissolved in 1/2 c water
1/2 cup firmly packed brown sugar
1 juice of 1 orange
1 juice of 1 lemon
1/3 cup red currant jelly
1/4 cup port wine
1 black cherries, if desired
Cooking Directions:
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
entrees,holiday,ham
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