1 whole or half ham
2 cup pineapple juice
1 cup honey
1 cup brown sugar
1 qt hot water
1 cup currants
1 thinly peeled rind of 1 orange
1 thinly peeled rind of 1 lemon
1/3 cup cornstarch dissolved in 1/2 c water
1/2 cup firmly packed brown sugar
1 juice of 1 orange
1 juice of 1 lemon
1/3 cup red currant jelly
1/4 cup port wine
1 black cherries, if desired
Directions
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
Servings: 8 servings?
Botsford Inn's Honey Baked Ham With Cumberlan Recipe brought to you by Recipe Ideas
Categories: Ham; Meat; Pork
The History of Recipes
Written recipes as an idea can be observed back into antiquity, in truth as far as the early Egyptians, and quite possibly further than that. Interesting though that is, in the main part, these ancient recipes were just basic pictorial recipes for preparing meals.
In an interesting twist, the most ancient recipe discovered, according to experts in ancient history are some tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `blissful`. Much later, in Roman times a man called Apicius compiled a collection of documents which described recipes prepared by wealthy roman citizens. In his scrolls, he recounts how the meals were divided into hors d`oeuvres, main course and afters, a very modern way of dining. Additionally, he tells us how the Roman chefs were skilled in the use of a good variety of aromatic flavours, including a few that will be familiar to modern cooks like bay, mint and asafoetida. Continuing our culinary historical journey, there are two interesting cookery books dating from the fourteenth century - a book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are somewhat misleading tho`, these books are not about the curry that we all know today, but instead accounts of the types of meals prepared by the cooks of the upper classes of that time. Later on, in the 15th century, the Crusaders brought back many new foods, spices and herbs from the holy land, including coriander, parsley, and rosemary. These new foods and tastes caused a torrent in manuscripts on cooking, most of which are kept safe in private cookery archives. During the following few centuries, the families of Europe strove to serve up the most exotic banquets, and as a consequence, the best chefs and their recipe collections increased in prestige. Notwithstanding that, it was during the nineteenth century that fine cookery and cookery books really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated years of their lives to assembling, verifying, and publishing recipes to help cooks of their time. By the advent of the 1900s, cookbooks were greatly in demand mostly due to more people being able to read, people having increased spare time and a general increase in wealth. Like it or not, the introduction of TV gave us TV chefs and the accompanying recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, permitting everyone to search through thousands of recipes just like those on our web site. |
We hope you enjoy this Botsford Inn's Honey Baked Ham With Cumberlan recipe.
