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    Honey-Roast Ham with Cumberland Sauce

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    *mandatory

    Honey-Roast Ham with Cumberland Sauce

    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.

    • Preparation time: 30 minutes
    • Cooking time: 3 hours 10 minutes, plus resting and cooling
    • Total time: 3 hours 40 minutes, plus resting and cooling 60 minutes 60 minutes 60 minutes 40 minutes

    Serves: 12

    Ingredients

    • Cumberland sauce
    • 3cm fresh root ginger, grated
    • 3 tbsp port
    • 5 tbsp redcurrant jelly
    • 150g fresh cranberries
    • A pinch cayenne pepper
    • 1 large orange, finely grated zest, juice of ½
    • 1 lemon, finely grated zest
    • 1 stem ginger ball, chopped
    • 3kg unsmoked gammon joint, soaked overnight
    • 1 carrot, halved
    • 1 onion, quartered
    • 2 celery stalks, in chunks
    • 1 bay leaf
    • 4 thyme sprigs
    • 1 tsp black peppercorns
    • 100ml honey
    • 100g demerara sugar
    • 50ml madeira
    • 3 tbsp soy sauce
    • 3 tbsp English mustard
    • 2 tbsp Worcestershire sauce
    • 50 cloves, to stud

    Method

    1. Put the gammon and vegetables in a large pan and cover with cold water. Bring to the boil, skimming off any scum. Add the bay leaf, thyme and peppercorns. Simmer for 2 hours, topping up with water as necessary.
    2. Make a glaze by bringing the honey and sugar to the boil slowly. When the mixture starts to foam, remove from the heat and add the madeira. Leave to cool slightly; stir in the soy sauce, mustard and Worcestershire sauce.
    3. Lift out the ham to a large roasting tin. Preheat the oven to 170°C/gas 3. Cut the skin away, leaving an even layer of fat. Score the fat in a criss-cross pattern, then stud with the cloves. Brush the glaze over the ham and bake for about 1 hour, basting frequently. When browned, set aside to rest for 15 minutes. For the sauce, put all the ingredients except the citrus zests and stem ginger into a pan and bring to a simmer. Cook for 5–10 minutes until syrupy. Remove from the heat and stir in the zest and ginger. Transfer to a serving bowl and leave to cool. Serve with thin slices of the ham.

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    Drinks recommendation

    A lively pinot will work well and stand up to the sauce, too.

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