Recipe - Boterkoek Dutch Buttercake

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1 Whole or half ham
2 cup Pineapple juice
1 cup Honey
1 cup Brown sugar
1 qt Hot water
1 cup Currants
Thinly peeled rind of 1
orange
Thinly peeled rind of 1
lemon
1/3 cup Cornstarch dissolved in
One half cup water
One half cup Firmly packed brown sugar
Juice of 1 orange
Juice of 1 lemon
1/3 cup Red currant jelly
One fourth 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' 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 Three fourths 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.

Di Note: The Botsford Inn is a very nice, old fashioned restaurant located
in Farmington, Michigan. I had this there and really liked it and managed
to squeeze the recipe out of the chef.

Di Pahl's personal recipes1994

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip