Source: Botsford Inn, Farmington, Michigan

Serves 8.

1 whole or half 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 packed brown sugar
Juice of 1 orange
Juice of 1 lemon
1/3 cup red currant jelly
1/4 cup 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 degrees F for 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 5 cups of sauce.