Archive for the ‘Gammon Ham’ Category
Baked Gammon Ham with Cumberland Sauce
Baked ham is a popular traditional Christmas dish served in many countries including England and the USA. This can be served either hot or cold and is a tasty alternative to roast turkey.
This recipe comes to me from England. Here in North America we usually buy our ham ready for the oven so no soaking or simmering is usually done. We always have ham on Christmas eve.
Here in North America we seldom see the term gammon and most of us would not know the difference between ham and gammon. It seems the difference is in the method of brining. For ham the meat is cut from the pig then brined. For gammon the meat is brined on the carcass. Both ham and gammon can be smoked. Most of us can not tell which process has been used.
Our recipe for baked Gammon with cumberland sauce is an all-time favorite.
Ingredients. Serves 8-10
- 2.25kg/5lb smoked or unsmoked ham or gammon joint
- 1 each of onion, carrot and celery stick
- bouquet garni sachet
- 6 peppercorns
For the Glaze.
- whole cloves
- 50g/4tbsp soft light brown sugar or demerara sugar
- 30ml/2 tbsp golden syrup
- 5ml/1tsp English mustard powder
For the Cumberland Sauce
- juice and shredded rind of 1 orange
- 30ml/2tbsp lemon juice
- 120ml/Ω cup port or red wine
- 60ml/4tbsp redcurrant jelly.
1. Soak the gammon overnight in cold water. Discard this and place in a large pan with fresh cold water. This gets rid of some of the salt in the joint. Bring the water to the boil and skim off any scum on the surface.
2.Add the vegetables and seasoning, cover and simmer gently for 2 hours.
3. Leave to cool in the liquid for about 30 minutes, then remove from the pan and strip off the skin with a knife. If too hot to handle use rubber gloves.
4. Using a sharp knife, score the fat into diamond patterns and stick a clove in the centre of each diamond.
5. Preheat the oven to 180∞c/350∞f. Put the sugar, golden syrup and mustard powder in a small pan to melt them gently. Place the gammon in a roasting tin and spoon over the glaze. Bake for about 20 minutes until golden brown. Allow to rest for 20 minutes before carving.
6. For the sauce, put the orange, lemon, port or wine and jelly into a pan and heat to melt the jelly. Pour boiling water on to the orange rind, drain and add to the sauce. Cook for 2 minutes and serve in a sauce boat.