Botsford Inn's Honey Baked Ham with Cumberland Sauce

Title: Botsford Inn's Honey Baked Ham with Cumberland Sauce
Yield: 8 Servings?
Categories: Holidays, Main Dishes, Ham 

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


  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 Pahl's personal recipes-1994
  
  File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip