This baked ham with Cumberland sauce is sure to put you and your guests in the Christmas spirit. The delectable smell of the roasting pork only compliments the toasty vanilla, floral and savoury notes in the Little Tackler GSM Barossa Boy 2018.Â
Ingredients
2.5kg Raw Gammon
Celery, Carrot, Onion, Bay, Parsley, Peppercorns
Honey
Dijon Mustard
Cloves
Method
Bring the gammon to boil in a pan of cold water – once boiling, a froth will form -throw out the water and rinse the gammon with cold water.
Start again with cold water, the roughly chopped vegetables & herbs. Bring to the boil and simmer very gently for two – three hours until tender.
Remove from the water and gently remove the skin from the gammon, leaving the fat layer. Score the fat into (approximate)diamond shapes.
Brush the gammon with a mixture of equal parts honey & mustard and stud the cloves into the centre of each diamond.
Place in a medium oven 150c – approx 45 mins.
Serve hot or cold.
Cumberland Sauce
3 shallots
1 walnut of ginger
English mustard
1 Orange
1 Lemon
185ml Port
Jar of Redcurrant jelly.
Method
Slice the ginger into fine strips and cook gently in a tablespoon of oil.
Add teaspoon of English mustard, the juice and the grated zest of an orange
& lemon, 1/4 bottle of port.
Bring to the boil and reduce all by one third.
Add half volume again of redcurrant jelly.
Mix, return to the boil and serve.
To see our range of red wines, please click here. If you would like some more Christmas inspiration, follow this link to our Christmas page.