Botsford Inn Honey Baked Ham with Cumberland Sauce

Yield: 8 servings; about 5 cups sauce

Ingredients

• 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

Instructions

1. Place ham in large roasting pan and pour pineapple juice and honey over top. Sprinkle with brown sugar.
2. Bake at 325 degrees F for two hours.
3. Meanwhile, make sauce: In large saucepan, pour hot water over currants and let stand until plumped, about 20 minutes.
4. Cut orange and lemon rinds into very fine julienne about 3/4 inch long; poach in simmering water 20 minutes.
5. Drain, discarding water, and set aside.
6. Stir cornstarch mixture into currants and water; cook, stirring constantly, over medium heat until sauce has thickened and become transparent.
7. 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.
8. Serve warm over ham slices.

Attribution

Botsford Inn, Farmington, Michigan