Botsford Inn’s Honey Baked Ham with Cumberland Sauce is the quintessential recipe for New Year’s Day, or any celebration, or family feast. It is a traditional dish for Twelfth Night. A tasty mixture of oranges, lemons, redcurrants and port, Cumberland Sauce is best served cold as a delicious accompaniment to this glorious honey glazed ham.
Botsford Inn’s Honey Baked Ham with Cumberland Sauce

Botsford Inn's Honey Baked Ham with Cumberland Sauce
Prep time
Cook time
Total time
Recipe type: Main Course
Cuisine: American
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 firmly packed brown sugar
  • 1 juice of 1 orange
  • 1 juice of 1 lemon
  • 1/3 Cup red currant jelly
  • 1/4 Cup port wine
  • black cherries, if desired
  1. Preheat oven to 325 degrees F.
  2. Place ham in large roasting pan and pour pineapple juice and honey over top. Sprinkle with brown sugar. Bake for 2 hours.
  3. Meanwhile, to make sauce: In large saucepan, pour hot water over currants and let stand until plumped, about 20 minutes.
  4. 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.
  5. 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.
  6. The sauce may be removed from the heat and set aside, covered with clingfilm directly on the surface to prevent a skin from developing. Before service, remove plastic clingfilm, and reheat over medium heat for 5 to 7 minutes. Serve the sauce very warm, but not boiling hot.
  7. Serve warm over ham slices. Makes about five Cups of sauce.
The Botsford Inn was a very nice, old fashioned restaurant located in Farmington, Michigan. It has since been demolished, but this recipe lives on in its memory.

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