Botsford Inn Honey Baked Ham
with Cumberland Sauce
1 whole or half ham
2 cups pineapple juice
1 cup honey
1 cup brown sugar
1 quart 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 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 degrees F for 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.