Title: Baked Gammon with Cumberland Sauce
Categories: Entree Meat Fruit British Pork
Yield: 8 Servings

4	lb	Middle Gammon joint
1		Ornage
4	tb	Redcurrant jelly
1		Lemon, juice
3	fl	Port
2	oz	Glac‚ cherries; halved

Pre-heat the oven to Gas Mk 4, 350øF/180øC. Soak the gammon overnight in cold water and drain well. Wrap in cooking foil and bake in preheated oven for 2 hours. Meanwhile, prepare the sauce. : Peel the rind from the orange with a potato peeler without removing any white pith. Cut the peel into needle-thin shreds, blanch 5 minutes and refresh in cold water. Heat the redcurrant jelly un a small pan until melted. Remove from heat. Squezze the orange and stain the juice. Add the juice to the jelly, with the lemon juice and the port. Leave until cold, then stir in orange rind and fruit. : Remove the foil from the gammon, and strip off the skin. Put gammon on a serving dish, and serve with potatoes and vegetables, and hand the sauce separately. Alternatively, if preferred, the gammon may be served cold with sauce and salad.

Recipe from Harrods Bacon cookery leaflet

From: Ian Hoare Date: 05 Mar 97 National Cooking Echo Ä

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