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Name: Botsford Inns Honey Baked Ham with Cumberland Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 1/2 c Brown Sugar firmly packed; 1 c Brown sugar; Black cherries if desired; Juice of 1 orange; 2 c Pineapple juice; rind of 1 orange Thinly peeled; Lemon (juice of); 1 qt Hot water; rind of 1 lemon Thinly peeled; 1/3 c Red currant jelly; 1/4 c Port wine; 1 c Honey; 1 ham Whole or half; 1 c Currants; 1/3 c Cornstarch dissolved in water

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INGREDIENTS

1/2 c Brown Sugar ; firmly packed
1 c Brown sugar
Black cherries ; if desired
Juice of 1 orange
2 c Pineapple juice
rind of 1 orange ; Thinly peeled
Lemon ; (juice of)
1 qt Hot water
rind of 1 lemon ; Thinly peeled
1/3 c Red currant jelly
1/4 c Port wine
1 c Honey
1 ham ; Whole or half
1 c Currants
1/3 c Cornstarch ; dissolved in water

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INSTRUCTIONS

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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip

NOTES

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Botsford Inns Honey Baked Ham with Cumberland Sauce

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

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    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip

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Nutrition

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Serving Size: 1 Servings? (408g)
Recipe Makes: 8

Calories: 481
Calories from Fat: 10 (2%)

Amt Per Serving		% DV

	Total Fat 1.1g	1 %
	Saturated Fat 0.3g	2 %
	Monounsaturated Fat 0.4g
	Polyunsanturated Fat 0.2g
Cholesterol 1.1mg		0 %
Sodium 45.7mg		2 %
Potassium 309.8mg		8 %
Total Carbohydrate 120.4g		35 %
	Dietary Fiber 1.7g	7 %
	Sugars, other 118.7g
Protein 1g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 481

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