Special Occasions Recipes - Gammon with Cumberland Sauce Recipe

Ingredients

Serves 20

• 1 gammon, on the bone, weighing about 5 kg/10 lb

• 4 bay leaves

• 1 tablespoon black peppercorns

• 1 onion 8 cloves

• 175 g/6 oz dried breadcrumbs 

Sauce:

• 2 oranges

• 2 lemons

• 500 g/1 lb redcurrant jelly

• 150 ml/1/4 pint port

To garnish:

• 1 orange, sliced and twisted

• watercress sprigs

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Method:

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.

2. Simmer for 3-3 1/2 hours, allowing 20 minutes per 500 g/1 lb plus 20 minutes over. Leave to cool in the cooking liquid.

3. Meanwhile prepare the sauce. Peel the rind thinly from the oranges and lemons and cut into fine shreds. Cover with cold water, bring to the boil and boil for 2 minutes, then drain.

4. Squeeze the juice from the fruit, place in a pan with the redcurrant jelly and heat gently, stirring, until the jelly melts. Simmer for 5 minutes, then add the port and shredded rind. Leave to cool.

5. Remove the skin from the gammon and press the breadcrumbs into the fat. Carve and arrange on a serving platter.

6. Garnish with orange twists and watercress. Serve with the sauce.