Botsford Inns Honey Baked Ham With Cumberland Sauce - Dk Recipe
Yield: 8 servings?Recipe by luhu.jp
Ingredients:
1: Whole or half ham,
-lemon,
2 cup: Pineapple juice,
1/3 cup: Cornstarch dissolved in,
1 cup: Honey,
-1/2 cup: water,
1 cup: Brown sugar,
1/2 cup: Firmly packed brown sugar,
1 quart: Hot water,
Juice of 1 orange,
1 cup: Currants,
Juice of 1 lemon,
Thinly peeled rind of 1,
1/3 cup: Red currant jelly,
-orange,
1/4 cup: Port wine,
Thinly peeled rind of 1,
Black cherries, if desired
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 Pahls personal recipes-1994
Source from luhu.jp
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 Pahls personal recipes-1994
Source from luhu.jp