Stocks & Sauces

Cumberland sauce for a christmas ham

Christmas just ain’t Christmas without it!

Cumberland sauce for a christmas ham

Cumberland sauce for a christmas ham

Recipe by


  • 2 large oranges

  • 1 unwaxed lemon

  • 2 tbsp red wine vinegar

  • 300ml ruby port

  • 2 level tsp English mustard powder

  • 6 black peppercorns

  • 3 cloves

  • 1 fresh bay leaf

  • thumb-sized piece ginger, peeled

  • 4 tbsp redcurrant jelly


  • Cut the rind from the oranges and then cut the pith from the back with great care.
  • Discard the pith and then slice the peel in a julienne and super thin. Go for ‘angels hair’ thickness.
  • Do the same with the lemon.
  • Put all the rind in a small saucepan and cover with water.
  • Bring to the boil and then discard the water. This mellows the rind whilst also removing any wax.
  • Squeeze the juice from all the citrus through a sieve (messy once peeled I know) over the rind.
  • Stir in the mustard powder.
  • Slice the ginger as fine as angels hair also and add it into the mix.
  • Add in all the remaining ingredients.
  • Bring to a brisk simmer and reduce until fractionally looser than cough mixture.
  • Allow to cool.
  • Delicious with ham.