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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 cup 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
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Place ham in large roasting pan and pour pineapple juice and honey over top. Sprinkle with brown sugar. Bake at 325ºF 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.
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