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Baked Gammon with Cumberland Sauce

Hot or cold, ham is irresistible and perfect for any buffet table and great served with Cumberland Sauce, one of the classic English sauces, provided it’s made with a good-quality redcurrant jelly. This sauce should not be thickened – it is meant to have a thinnish consistency.


2.5 kg Gammon (smoked or unsmoked)
1 onion
1 stick of celery
1 carrot
a bouquet garni bundle
8 black peppercorns

For the Glaze:

50 g light brown sugar
2 tablespoons golden syrup
1 teaspoon English mustard powder
whole cloves

For the Cumberland Sauce:

120 ml port
5 tablespoons good quality redcurrant jelly
2 tablespoons lemon juice
juice and shredded rind of 1 large orange


Soak the Gammon overnight in plenty of cold water to remove any excess salt. Next day remove from the water and rinse well. Place the gammon into a large pan cover with clean.fresh, cold water and bring to the boil. Skim off any scum that comes to the surface. Add the vegetables and seasonings and cover with a lid. Turn the heat down to a gentle simmer and cook for 2 hours. Turn off the heat and leave the gammon in the water for further 30 minutes. Remove carefully from the water and place on a wooden board. Gently remove the outer skin and score into diamond shapes. Place a whole clove into each diamond. Pre-heat the oven to 180°C – 350°F – Gas 4. Into a small saucepan place the mustard powder, sugar and golden syrup and heat gently to melt. Place the gammon into a roasting tin and spread the glaze all over the top. Bake for 20 minutes until the top is golden brown. Leave to stand in a warm place for 20 minutes before carving.

For the sauce: Place the orange juice, lemon juice, redcurrant jelly and port into a small saucepan and heat gently. Pour boiling water over the orange rind in a small bowl and when cooled drain and add the peel to the jelly. Cook gently for a further 2 -3 minutes. Pour into a gravy boat. Serve with the sliced gammon either hot or cold.

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