Preparation Time: 35 minutes
Cooking Time: 2 hours
- gammon joint about 2kg
- 600mg dry cider
- 1 large orange
- freshly ground black pepper
Ingredients for the Glaze
- 3 tablespoons jelly marmalade
- 175g light brown sugar
- 3 tablespoons orange juice
- orange slices,
- glace cherries,
Ingredients for the Cumberland Sauce
- 3 medium oranges
- 2 small lemons
- 300 ml water
- 1 teaspoon dry mustard powder
- 6 tablespoons redcurrant jelly
- 1 1/2 teaspoons arrowroot
- 150ml port wine or red wine
- If you buy unsmoked gammon or a mild cured joint, it will not require soaking; if heavily smoked, soak overnight in cold water to cover.
- Put the joint into a large pan with the cider; pare the top zest from the orange, add this, together with the juice from the fruit and enough cold water to cover the joint completely, add the pepper.
- Bring the liquid to simmering and allow 20 to 25 minutes
450g at a steady simmer; usually you add another 20 to
25 minutes but the bacon continues to cook in the oven.
- Joints vary in shape and tenderness and this affects the cooking.
- Lift the joint from the liquid, then cut away the skin and score the fat; warm the marmalade slightly then blend with the sugar and orange juice, spread over the fat, pressing it into the cuts.
- Place the gammon, glazed side uppermost in a tin; cook for 30 minutes in moderately hot oven.
- Garnish and serve.
- Cut the top zest of the fruit into matchstick pieces, simmer in the water until tender, add the fruit juices, mustard and jelly; simmer for a few minutes.
- Blend the arrowroot with the wine, add to the other ingredients, stir over the heat until thickened and clear.