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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.
- Contributed by World Recipes Y-Group
- Source: Di Pahl's personal recipes-1994.
- 1 whole or half ham
- 2 cups pineapple juice
- 1 cup honey
- 1 cup brown sugar
- 1 qt hot water
- 1 cup currants
- thinly peeled rind of 1 orange
- thinly peeled rind of 1 lemon
- ⅓ cup cornstarch dissolved in ½ cup water
- ½ cup firmly packed brown sugar
- juice of 1 orange
- juice of 1 lemon
- ⅓ cup red currant jelly
- ¼ cup 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°F 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 ¾ 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.