READY IN 2 hrs
10 mins
Gammon with Cumberland Sauce Recipe

Gammon with Cumberland Sauce

Rating 5-0 out of 5 - Most cooks definitely will make this recipe again
An Ideal Recipe for Entertaining
Graham

Recipe by  

I always smile when I think of Gammon with Cumberland Sauce. Not just because it tastes so good but because, some years ago, an ageing aunt of my wife had an equally ageing 'gentleman friend' who was very very French (in other words, if it wasn't French it wasn't any good). So my wife invited her aunt and Maurice (for that was his name) to a meal for her birthday. Maurice, I later discovered, grumbled about having to go because I was "bound to serve boiled mutton - it's the only thing the British eat!"

As it turned out, we opened with Ceviche followed by Gammon with Cumberland Sauce with Potato and Pea Nests, and finished with Summer Pudding with cream. It was worth the effort just to see the look on Maurice's face as he made a public apology for his preconceived ideas of "la cuisine britannique"!!

      Preparation Time: 10 Minutes

      Cooking Time: 2 Hours

A Top Choice Recipe for Entertaining

Ingredients for Gammon with Cumberland Sauce

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 4:
4 lb
gammon joint on the bone
4 small bunch
bay leaves
1 tablespoon
black peppercorns
1
onion
8
cloves
4 oz
dried breadcrumbs
FOR THE CUMBERLAND SAUCE
½
orange
1
lemon
½ lb
redcurrant jelly
5 tablespoon
port

 

How to Cook Gammon with Cumberland Sauce

  1. Place the gammon in a large pan with the bay leaves, peppercorns and onion studded with the cloves. Cover with cold water, bring to the boil and skim the surface. Simmer for about 1 hour 40 minutes - allowing 20 minutes per 1lb (450g) plus an additional 20 minutes.
  2. If you plan eating your gammon cold, leave it to cool in the cooking liquid - it keeps it nice and moist. When you are ready to serve, remove it from the liquid, cut off the skin, leaving just a little fat, then press the breadcrumbs into the fat. Carve and arrange on a serving platter.
  3. If you plan eating your gammon hot (as Maurice did!) remove it from the liquid, cut off the skin, leaving just a little fat, then press the breadcrumbs into the fat. Place the joint in a preheated moderate oven (Mk 6 - 400ºF - 200ºC) while you make the sauce.
  4. For the Cumberland Sauce, peel the rind thinly from the orange and lemon and cut into fine shreds. Cover with cold water, bring to the boil and boil for 2 minutes, then drain off the water. Squeeze the juice from the fruit and place in a pan with the redcurrant jelly. Heat gently, stirring all the time, until the jelly melts. Simmer for 5 minutes then add the port and the shredded rind.
  5. If you are eating the gammon hot, you can now carve it and serve with the Cumberland Sauce. If you are eating the gammon cold, allow the sauce to cool before serving.

 
Graham GRAHAM'S HOT TIP:
When serving, garnish gammon with orange twists and watercress.
 
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Reviews of Gammon with Cumberland Sauce

Rating 5 out of 5 - Many cooks will make this recipe again July 30 2014
Really, really delicious. I did this for some visiting relatives and they were duly impressed (so was my family). So glad i tried this one.
(6 reviews)
 

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