Botsford Inn's Honey Baked Ham with Cumberland Sauce

Botsford Inn's Honey Baked Ham with Cumberland Sauce Recipe

Preparation time: 20 minutes | Cooking time: 2 hours | Servings: 6-8

Introduction

The Botsford Inn's Honey Baked Ham with Cumberland Sauce is a classic recipe that brings a touch of elegance and a lot of flavors to any dining table. This dish combines the sweet and savory elements of honey-glazed ham with the rich, fruit-infused Cumberland sauce, creating a perfect balance that is sure to impress. Whether you're hosting a holiday dinner, a special family gathering, or simply looking to elevate your weekend meal, this recipe is a delightful choice that promises to be a crowd-pleaser.

History

The tradition of honey-baked ham can be traced back to several cultures and centuries, but the addition of Cumberland sauce gives this recipe a unique twist. Cumberland sauce, with its origins in England, is named after the Duke of Cumberland and dates back to the 19th century. It is known for its distinct combination of fruit, port wine, and spices, offering a complex flavor profile that complements the sweetness of the honey-baked ham beautifully. The Botsford Inn's version of this recipe pays homage to these rich culinary traditions, bringing together the best of both worlds.

Ingredients

1 whole or half ham
2 cups pineapple juice
1 cup honey
1 cup brown sugar
1 qt (946 ml) hot water
1 cup currants
thinly peeled rind of 1 orange
thinly peeled rind of 1 lemon
0.33 cup cornstarch dissolved in 0.5 cup water
0.5 cup firmly packed brown sugar
juice of 1 orange
juice of 1 lemon
0.33 cup red currant jelly
0.25 cup port wine
black cherries, if desired

How to prepare

Place the ham in a large roasting pan and pour pineapple juice and honey over the top.
Sprinkle with brown sugar.
Bake at 325°F (163°C) for two hours.
Meanwhile, to make the sauce: in a large saucepan, pour hot water over currants and let them stand until plumped, about 20 minutes.
Cut the orange and lemon rinds into very fine julienne, about 0.75 inch long; poach them in simmering water for 20 minutes.
Drain the rinds, discarding the water, and set them aside.
Stir the cornstarch mixture into the currants and water; cook, stirring constantly, over medium heat until the sauce has thickened and become transparent.
Add brown sugar, orange and lemon juice, jelly, and wine; stir until the jelly is melted and add the prepared orange and lemon rinds and black cherries.
Serve the sauce warm over ham slices.
Makes about five cups of sauce.
Enjoy.

Variations

For a twist on the traditional recipe, consider using apricot jam instead of currant jelly in the Cumberland sauce, or adding a splash of orange liqueur for extra depth of flavor. For those looking to reduce sugar intake, substitute the honey and brown sugar with a natural sweetener like stevia, adjusting quantities to taste.

Cooking Tips & Tricks

To ensure your honey-baked ham comes out perfectly, consider the following tips:

- Allow the ham to come to room temperature before baking to ensure even cooking.

- Score the surface of the ham in a diamond pattern before applying the honey and brown sugar glaze to allow the flavors to penetrate more deeply.

- Baste the ham every 30 minutes with the pan juices to keep it moist and flavorful.

- For the Cumberland sauce, ensure the currants are fully plumped and the citrus rinds are poached until tender for the best texture and flavor.

Serving Suggestions

This dish pairs beautifully with a variety of sides. Consider serving it with roasted vegetables, a fresh green salad, or creamy mashed potatoes for a complete and satisfying meal. For a festive occasion, complement it with a glass of red wine or a non-alcoholic fruit punch.

Cooking Techniques

Baking the ham slowly and at a low temperature ensures it stays moist and tender. The technique of basting regularly with the pan juices is key to developing a rich glaze. For the Cumberland sauce, simmering the ingredients gently allows the flavors to meld together beautifully.

Ingredient Substitutions

If currants are not available, raisins or dried cranberries make an excellent substitute. Similarly, if red currant jelly is hard to find, raspberry or blackberry jam can be used as an alternative. For a non-alcoholic version of the sauce, grape juice or non-alcoholic wine can replace the wine.

Make Ahead Tips

The Cumberland sauce can be made ahead of time and refrigerated for up to 3 days, allowing the flavors to develop further. Simply reheat gently before serving. The ham can also be prepared a day in advance and reheated in the oven, covered, at a low temperature to retain moisture.

Presentation Ideas

Serve slices of the ham with a generous spoonful of Cumberland sauce over the top. Garnish with fresh orange or lemon zest and a sprig of fresh herbs for a touch of color and freshness. For a festive touch, add a few whole black cherries to the sauce.

Pairing Recommendations

A medium-bodied red wine, such as a Pinot Noir or a Merlot, pairs wonderfully with the sweet and savory flavors of this dish. For a non-alcoholic option, a cranberry or pomegranate juice spritzer complements the fruit elements in the Cumberland sauce.

Storage and Reheating Instructions

Leftover ham and Cumberland sauce can be stored separately in airtight containers in the refrigerator for up to 3 days. To reheat, place the ham in a baking dish, cover with foil, and warm in a preheated oven at 325°F (163°C) until heated through. The sauce can be reheated gently on the stove, adding a little water if necessary to thin it.

Nutrition Information

Calories per serving

A single serving of Botsford Inn's Honey Baked Ham with Cumberland Sauce contains approximately 350-450 calories. This makes it a relatively moderate-calorie option, suitable for a main course when paired with balanced sides.

Carbohydrates

The primary sources of carbohydrates in this recipe come from the honey, brown sugar, and fruit components of the Cumberland sauce. A single serving of this dish contains approximately 30-40 grams of carbohydrates, making it a moderate source of carbs. The complex flavors from the sauce provide a delightful way to enjoy these carbohydrates.

Fats

The fat content in this recipe primarily comes from the ham itself. Depending on the cut of ham used, a serving can contain between 10-20 grams of fat. Opting for a leaner cut can help reduce the fat content, but the glaze and sauce contribute minimal additional fats, keeping the focus on the rich flavors rather than high fat content.

Proteins

Ham is an excellent source of high-quality protein. A serving of this honey-baked ham with Cumberland sauce can provide approximately 25-35 grams of protein, contributing significantly to daily protein requirements. This makes the dish not only delicious but also nutritionally beneficial.

Vitamins and minerals

This recipe is a good source of several vitamins and minerals, particularly from the citrus fruits used in the Cumberland sauce. These include vitamin C, potassium, and small amounts of iron. The ham itself contributes B vitamins, particularly vitamin B12, and minerals such as zinc and phosphorus.

Alergens

The main allergens to be aware of in this recipe include honey and wine. Individuals with allergies to bee products or sulfites should exercise caution. This recipe is free from common allergens such as nuts, dairy, and gluten, making it suitable for a wide range of dietary preferences and restrictions.

Summary

Overall, Botsford Inn's Honey Baked Ham with Cumberland Sauce is a balanced dish that offers a good mix of proteins, carbohydrates, and essential nutrients. While mindful of the fat content and potential allergens, this dish can be a delightful and nutritious addition to any meal plan.

Summary

Botsford Inn's Honey Baked Ham with Cumberland Sauce is a timeless recipe that combines the rich traditions of honey-glazed ham with the distinctive flavors of Cumberland sauce. With its balance of sweet, savory, and fruity elements, this dish is a celebration of flavor that is sure to delight any palate. Whether served at a special occasion or as a weekend treat, it promises to be a memorable culinary experience.

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for the first time. It was a sunny spring day, and I had decided to take a leisurely stroll through the farmer's market in town. As I perused the various stalls, my eyes landed on a small, weathered cookbook tucked away in a corner.

Curiosity piqued, I made my way over to the stall and struck up a conversation with the vendor. She told me that the cookbook had belonged to her grandmother, who had passed away many years ago. Inside were all of her beloved recipes, including one for the famous Honey Baked Ham from Botsford Inn, along with the coveted Cumberland Sauce.

I couldn't believe my luck. The Botsford Inn was known far and wide for their delectable honey baked ham, and now I had the secret recipe in my hands. I paid the vendor a small sum for the cookbook and practically skipped home, eager to try out the recipe for myself.

As I flipped through the pages, I marveled at the simplicity of the ingredients and the detailed instructions. It was clear that the cookbook had been well-loved and well-used over the years, with splatters of sauce and notes scribbled in the margins.

The next day, I set to work in my kitchen, carefully following each step of the recipe. The aroma of the ham roasting in the oven filled the air, making my mouth water in anticipation. As I prepared the Cumberland Sauce, I couldn't help but feel a sense of nostalgia for the past generations of cooks who had lovingly prepared this dish.

Finally, the moment of truth arrived. I pulled the honey baked ham out of the oven, its glaze glistening in the light. I plated it up with a generous serving of the Cumberland Sauce and took a bite. The flavors exploded on my tongue, sweet and savory in perfect harmony. It was a taste of pure bliss.

From that day on, the Honey Baked Ham with Cumberland Sauce became a staple in my household. I would make it for special occasions, family gatherings, and even just for a cozy Sunday dinner. Each time I prepared it, I felt a connection to the generations of cooks who had come before me, passing down their knowledge and love through the simple act of sharing a recipe.

Over the years, I would make small tweaks to the recipe, adding a dash of this or a pinch of that to make it my own. But the heart of the dish remained the same, a testament to the power of good food and good company.

Now, as I sit here in my kitchen, surrounded by the comforting aromas of a meal well-prepared, I can't help but feel grateful for that fateful day at the farmer's market. It was there that I discovered the recipe that would become a cherished part of my culinary repertoire, a link to the past and a gift for the future.

And so, as I take another bite of the Honey Baked Ham with Cumberland Sauce, I offer a silent thank you to the vendor at the farmer's market, to the generations of cooks who came before me, and to the simple joy of sharing a delicious meal with loved ones.