HELLO AGAIN! A large glazed ham need not be confined to Christmas dinner – this will feed a big gathering of family or friends generously, with enough left for the occasional sandwich. A joint of gammon or collar bacon is first par-boiled and then baked with a mustard topping. Serve hot or cold with this tangy Cumberland sauce. 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. I do hope you enjoy it.
c 10 Minutes COOKING TIME: 53/4 hours. 2-3kg/4-6lbs lean gammon or prime collar joint of bacon 2 bay leaves 1-2 onions, quartered 2 carrots, sliced thickly 6 cloves GLAZE: 1 tbsp redcurrant jelly 2 tbsp wholegrain mustard CUMBERLAND SAUCE: 1 orange 3 tbsp redcurrant jelly 2 tbsp lemon or lime juice 2 tbsp orange juice 2 – 4 tbsp port 1 tbsp wholegrain mustard TO GARNISH: Salad leaves Orange slices.
METHOD 1 – Put the meat in a large saucepan. Add the bay leaves, onion, carrots and cloves and cover with cold water. Bring slowly to the boil, cover and simmer for half the cooking time, allowing 30 minutes per 500g/1lb 2ozs plus 30 minutes. 2 – Drain the meat and remove the skin. Put the meat in a roasting tin (pan) or dish and score the fat. 3 – To make the glaze, combine the ingredients and spread over the fat. Cook in a pre-heated oven at 180C, 350F or Gas Mark 4 for the remainder of the cooking time. Baste at least once. 4 – To make the sauce, thinly pare the rind from half the orange and cut into narrow strips. Cook in boiling water for 3 minutes then drain. 5 – Place all the remaining sauce ingredients in a small saucepan and heat gently until the redcurrant jelly dissolves. Add the orange rind and simmer gently for 3-4 minutes. 6 – Slice the gammon or bacon and serve with the Cumberland sauce, garnished with salad leaves and orange slices.