Gammon guides

Tasty Gammon Cumberland Sauce

Melt redcurrant jelly with port, orange and lemon juice, fine strips of zest and a little mustard. Simmer for five minutes and it's done.

Ready in15 minutesKeeps two weeks in the fridge
A small jug of glossy, dark red Cumberland sauce with strips of orange zest, beside sliced gammon
Time
15 minutes
Heat
Low heat on the hob
Method
Blanch the zest, melt, simmer, cool slightly

What you need

  • 1 orange
  • 1 lemon
  • 1 small shallot, very finely chopped (optional)
  • 225g redcurrant jelly
  • 100ml ruby port
  • 1 tsp English mustard powder, or 1 tsp made English mustard
  • A pinch of ground ginger

Method

  1. Cut the zest

    Pare the zest from half the orange and half the lemon with a peeler, leaving the bitter white pith behind. Slice it into very thin matchsticks. Squeeze the juice from the whole orange and lemon.

  2. Blanch

    Drop the zest, and the shallot if you're using it, into a small pan of boiling water for two minutes. Drain. This takes the harsh edge off.

  1. Melt

    In the same pan, melt the redcurrant jelly over a low heat. If you're using mustard powder, mix it to a paste with a splash of the port first so it doesn't go lumpy.

  2. Simmer

    Add the port, the mustard, the ginger, the citrus juice and the blanched zest. Simmer gently for five minutes until it's glossy and slightly thickened.

  3. Serve

    It thickens as it cools. Serve it warm with hot gammon, or at room temperature with cold ham.

Cumberland sauce is the one sauce that was made for gammon. It's sweet, sharp and fruity, with a little heat from the mustard, and it cuts straight through the saltiness of the meat. It takes a quarter of an hour, and you can make it a fortnight before you need it.

Getting it right

The zest is what makes it Cumberland sauce rather than warm jam. Take the time to cut it into proper thin strips, and blanch it. Unblanched zest stays chewy and slightly bitter.

Don't boil it hard once the port is in. A gentle simmer keeps it bright red, while a fierce boil turns it brown and sticky.

If it sets too firm in the fridge, loosen it with a spoonful of orange juice.

What to serve it with

Hot or cold gammon, obviously. It's also good with cold turkey on Boxing Day, a pork pie or a game terrine, and it's handy to have in the fridge over Christmas.

Straight answers

Can I make Cumberland sauce ahead?

Yes, and it's better for it. It keeps in a clean jar in the fridge for up to two weeks. Let it come back to room temperature, or warm it gently, before serving.

What can I use instead of port?

A fruity red wine works, with a teaspoon of sugar added. For a version without alcohol, use extra orange juice and a dash of red wine vinegar.

Is Cumberland sauce served hot or cold?

Either. Traditionally it's served cold with cold meats, but it's lovely warm over hot gammon too.

Updated 10 November 2026