Botsford Inn Honey Baked Ham with Sauce

1 whole ham
2 cups pineapple juice
1 cup honey
1 cup brown sugar
1 quart hot water
1 cup currants
thinly peeled rind of 1 orange
thinly peeled rind of 1 lemon
1/3 cup cornstarch (dissolved in 1/2 c. water)
1/2 cup firmly packed brown sugar
juice of 1 orange
juice of 1 lemon
1/3 cup red currant jelly
1/4 cup port wine

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 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.