One of my favourite things to prepare and serve over Christmas is a glazed gammon joint. It’s often underrated at other times of the year, but it’s delicious and a great alternative to turkey. Prepared in advance, it can be served hot or cold and is wonderful in sandwiches and salads when you’re rustling up leftovers. I always serve mine with a traditional Cumberland sauce, which is easy and quick to make and with flavours of orange, port and cinnamon. It even smells like Christmas. Happy cooking!
Catriona Macdougall's Cumberland sauce
Ingredients
- 2 oranges, juice and zest
- 1 lemon, juice and zest
- 225g redcurrant jelly
- 150ml of port or red wine
- pinch ground cinnamon
- pinch ground ginger
- 1 shallot, finely chopped
Method
- Take the zest from the oranges and lemon with a zester or fine grater.
- Squeeze the juice and put into a small saucepan with the zest and the rest of the ingredients.
- Simmer gently for 15 mins then serve hot or cold.
