Honey Baked Ham with Cumberland Sauce
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. 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� 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 5 cups of sauce.
Razzle Dazzle Recipes
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