Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Honey Baked Ham With Cumberlan




Source of Recipe


The Botsford Inn, Farmington, Michigan.


List of Ingredients




1 Whole or half ham
2 c Pineapple juice
1 c Honey
1 c Brown sugar
1 qt Hot water
1 c Currants
Thinly peeled rind of 1
-orange
Thinly peeled rind of 1
-lemon
1/3 c Cornstarch dissolved in
-1/2 c water
1/2 c Firmly packed brown sugar
Juice of 1 orange
Juice of 1 lemon
1/3 c Red currant jelly
1/4 c Port wine
Black cherries, if desired


Recipe



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.