Ingredients with Measurements:
- 1 fully cooked bone-in ham (8-10 pounds)
- 1 cup red currant jelly
- 1/2 cup orange marmalade
- 1/4 cup Dijon mustard
- 1/4 cup red wine vinegar
- 1/4 cup port wine
- 1 tablespoon Worcestershire sauce
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cinnamon
- Salt and pepper to taste
Special equipment needed:
- Roasting pan
- Basting brush
Step-by-step instructions:
1. Preheat the oven to 325°F.
2. Remove the ham from its packaging and place it in a roasting pan.
3. In a medium saucepan, combine the red currant jelly, orange marmalade, Dijon mustard, red wine vinegar, port wine, Worcestershire sauce, ginger, cloves, cinnamon, salt, and pepper. Cook over medium heat, stirring occasionally, until the mixture is smooth and well combined.
4. Pour half of the sauce over the ham, making sure to coat it evenly. Reserve the remaining sauce for later.
5. Cover the ham with foil and bake for 2 hours, or until the internal temperature reaches 140°F.
6. Remove the foil and brush the ham with the remaining sauce. Bake for an additional 30 minutes, or until the sauce is caramelized and the internal temperature reaches 145°F.
7. Let the ham rest for 10-15 minutes before slicing and serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 2 hours 30 minutes
Temperature:
- Oven temperature: 325°F
- Internal temperature of ham: 140°F (after 2 hours) and 145°F (after additional 30 minutes)
Serving size:
- 8-10 servings
Nutritional information:
- Calories per serving: 500
- Total fat: 20g
- Cholesterol: 150mg
- Sodium: 2000mg
- Total carbohydrates: 30g
- Dietary fiber: 0g
- Sugars: 25g
- Protein: 50g
Substitutions for ingredients:
- Red currant jelly can be substituted with raspberry or blackberry jelly.
- Orange marmalade can be substituted with apricot or peach preserves.
- Port wine can be substituted with red wine or sherry.
Variations:
- Add chopped fresh herbs, such as thyme or rosemary, to the sauce for extra flavor.
- Use the leftover ham to make sandwiches or a ham and cheese quiche.
Tips and tricks:
- To prevent the ham from drying out, baste it every 30 minutes with the sauce.
- If the sauce is too thick, add a splash of water or chicken broth to thin it out.
- For a spicier sauce, add a pinch of cayenne pepper or red pepper flakes.
Storage instructions:
- Store leftover ham in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
- To reheat the ham, place it in a baking dish and cover with foil. Bake in a 325°F oven for 15-20 minutes, or until heated through.
Presentation ideas:
- Arrange the sliced ham on a platter and drizzle with the remaining sauce.
- Garnish with fresh herbs, such as parsley or chives.
Pairings:
- Serve with roasted vegetables, such as carrots or Brussels sprouts.
- Pair with a side salad or creamy potato gratin.
Suggested side dishes:
- Roasted vegetables
- Side salad
- Creamy potato gratin
Troubleshooting advice:
- If the ham is browning too quickly, cover it with foil and continue baking.
- If the sauce is too thin, simmer it over low heat until it thickens.
Food safety advice:
- Make sure the internal temperature of the ham reaches 145°F before serving.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Cumberland sauce is a traditional English condiment made with red currant jelly, port wine, and spices. It is often served with game meats, such as venison or wild boar.
Flavor profiles:
- Sweet, tangy, and slightly spicy.
Serving suggestions:
- Serve the ham with a dollop of Cumberland sauce on the side.
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