• 8servings

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsC, P

Ingredients Jump to Instructions ↓

  1. 1 Whole or half ham

  2. 2 cups Pineapple juice

  3. 1 cup Honey

  4. 1 cup Brown sugar

  5. 1 quart Hot water

  6. 1 cup Currants

  7. Thinly peeled rind of 1 orange

  8. Thinly peeled rind of 1 lemon

  9. cup Cornstarch dissolved in 1/2 c water

  10. cup Firmly packed brown sugar

  11. Juice of 1 orange

  12. Juice of 1 lemon

  13. cup Red currant jelly

  14. cup Port wine

  15. Black cherries, if desired

Instructions Jump to Ingredients ↑

  1. Place ham in large roasting pan and pour pineapple juice and honey over top. Sprinkle with brown sugar. Bake at 325' two hours.

  2. Meanwhile, to make sauce: In large saucepan, pour hot water over currants and let stand until plumped, about 20 minutes.

  3. Cut orange and lemon rinds into very fine julienne about ¾ inch long; poach in simmering water 20 minutes. Drain, discarding water, and set aside.

  4. 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.

  5. 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.

  6. Di Pahl's personal recipes-1994


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