Baked Ham with Cumberland Sauce – Cumbria, England

Recipe from Parkend Restaurant in Wigton, Cumbria.

Soak the ham for one night. Drain the next morning and place in a large saucepan. Cover with fresh cold water and bring to the boil. Simmer over low heat for 1 hour.

Preheat oven to 180 °C (gas mark 4). Remove the ham from the cooking pot, dry with kitchen roll, wrap loosely in aluminum foil, shape into a gratin dish and bake for 45 minutes.

Remove the ham from the stove and carefully remove the pork rind. (To do this, lift off a piece of pork rind at one corner with a kitchen knife, then pull the entire pork rind off the ham with your fingers. This is easy to do with a cooked ham).

Using a sharp kitchen knife, cut a diamond pattern into the fat.

Stir all the ingredients of the glaze, spread on the fat and lard with cloves. Pour cider around it and put it in the stove for another 20 min. Pour cider again and again until the glaze is crisp and golden brown.

The ham can be: – served hot – served cooled down – garnished with watercress – garnished with fruit to taste – orange slices

– pineapple pieces

– apricots

etc. – or offer with Cumberland sauce

Cumberland sauce: cut the unsprayed citrus peel into fine strips the size of a match. Blanch in boiling water for 5 minutes, then drain. Mix the jelly and mustard at a low temperature.

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