Categories: Holidays, Di, Main dish, Ham
      Yield: 8 Servings?
      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
           Thinly peeled rind of 1
    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

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