Gammon with Cumberland Sauce

Serves: to serve 4

Prep Time: 10 Minutes

Cook Time: 2 Hours

Ready In: 2 hrs 10 mins

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

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.
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.
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.
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.
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.