Botsford Inns Honey Baked Ham With Cumberland Sauce - Dkp Recipe
Yield: 8 servings?Recipe by luhu.jp
Ingredients:
1: whole or half ham,
2 cup: 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 c water,
1/2 cup: firmly 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
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
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