Honey Baked Christmas Ham
1 Ham
2 c Pineapple juice
1 c Honey
1 c Brown sugar
1 qt Hot water
1 c Currants
Rind and juice of 1 orange
Rind and juice of 1 lemon
1/3 c Cornstarch dissolved in 1/2 c water
1/2 c Firmly packed brown sugar
1/3 c Red currant jelly
1/4 c Port wine**Substitute juice or water.
Place ham in large roasting pan and pour pineapple juice and honey over top. Sprinkle with brown sugar.Bake at 325 degrees for two hours.
In a large saucepan, pour hot water over the currants and let stand about 20 minutes (or until well plumped)
Cut orange and lemon rinds into very fine julienne slices about 3/4 inch long; poach in simmering water 20 minutes. Drain, discard 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.
Serve warm over ham slices.
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