Honey Baked Ham with Cumberland Sauce
Honey Baked Ham with Cumberland Sauce recipe
Yield
12 servingsPrep
20 minCook
20 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | whole |
ham
or half |
*
|
| 2 | cups |
pineapple juice
|
|
| 1 | cup |
honey
|
|
| 1 | cup |
brown sugar
|
*
|
| 1 | quart |
water
hot |
*
|
| 1 | cup |
currants
|
|
|
orange zest
thinly peeled, from 1 orange |
*
|
||
|
lemon zest
thinly peeled, from 1 lemon |
*
|
||
| ⅓ | cup |
cornstarch
dissolved in |
|
| ½ | cup |
water
|
|
| ½ | cup |
brown sugar
firmly packed |
*
|
| 1 |
oranges
juice of |
*
|
|
| 1 |
lemon
juice of |
*
|
|
| ⅓ | cup |
currant jelly
red |
*
|
| ¼ | cup |
port wine
|
*
|
|
dark sweet pitted cherries
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
ham
or half |
*
|
| 473 | ml |
pineapple juice
|
|
| 237 | ml |
honey
|
|
| 237 | ml |
brown sugar
|
*
|
| 0.9 | l |
water
hot |
*
|
| 237 | ml |
currants
|
|
| 1 | x |
orange zest
thinly peeled, from 1 orange |
*
|
| 1 | x |
lemon zest
thinly peeled, from 1 lemon |
*
|
| 79 | ml |
cornstarch
dissolved in |
|
| 118 | ml |
water
|
|
| 118 | ml |
brown sugar
firmly packed |
*
|
| 1 | each |
oranges
juice of |
*
|
| 1 | each |
lemon
juice of |
*
|
| 79 | ml |
currant jelly
red |
*
|
| 59 | ml |
port wine
|
*
|
| 1 | x |
dark sweet pitted cherries
|
* |
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 ¾ 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.
