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


  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, to 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. 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.
  7. Serve warm over ham slices.

Ham serves 8; about 5 cups sauce

Source: Botsford Inn, Farmington, Michigan