10 mins
Gammon with Cumberland Sauce
Recipe by Graham
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"!!
Thirty-Minute Turkey Chilli Ingredients for Gammon with Cumberland Sauce
Currently displaying quantities in US Imperial Measurements
How to Cook Gammon with Cumberland Sauce
- 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.
GRAHAM'S HOT TIP:
When serving, garnish gammon with orange twists and watercress.
Reviews of Gammon with Cumberland Sauce
| June 14 2019 I've made this twice for 2 sets of different guests and they both were impressed and asked for the recipe. Easy, economical and delicious Maggiemoo (1 review) |
December 03 2018 Delicious gammon slices, thick cut, with tasty Cumberland sauce alongside. Can't beat it both for value and for taste. I've done this recipe several times now, and the family all love it. Linette (3 reviews) |
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. Marita (6 reviews) |
What To Eat Tonight
Not everything is right for freezing. Some foods, however, just beg to go into the freezer waiting for that moment when you need them most!
No mess, no fuss, just throw it in the oven and leave it alone till it's ready to eat. That's the approximate theory! How close do we get?
The main course is often the easiest to plan but, when entertaining, what do you use as a starter course? Here are some great choices.
Other Pork Recipes
This recipe for Stuffed Pork with Redcurrant Sauce (called, in French, "Porc Farci aux Pruneaux") makes use of prunes and raisins for the stuffing
Pork loin is a cut of meat from the tissue along the top of the rib cage of the pig. Roasted Loin of Pork is a delicious piece of meat.
This is a great alternative to the traditional rolled stuffed cabbage leaves. It is quick and easy to prepare and you can choose between pork or beef
