Gammon or Bacon Chops with Cumberland Sauce

10 minutes
30 minutes


  • 4 Gammon Steaks or 4 Bacon Chops
  • 1 Orange and 1 Lemon
  • 8 Tablespoons Redcurrant Jelly
  • 8 Tablspoons Port
  • 2 Teaspoons Arrowroot
  • 2 Tablespoons Cold Water
  • WaterCress & Orange Slices to garnish


  1. Brush Gammon or bacon chops with oil or butter and either fry, bake or grill until tender. To bake Gas5, 375C, 190C for about 1/2 an hour. Keep Warm.
  2. Cut rind from orange and lemon and cut into shreds. Put in a small bowl and pour over boiling water. Leave to stand for about 5 mins. Drain and rinse in cold water.
  3. Squeeze juice from orange and lemon and put in a pan with redcurrant jelly and port. Gently melt and bland over low heat.
  4. Mix arrowroot with water and add to pan. Bring to boil stirring. Remove from heat and add fruit rinds.
  5. Arrange gammon or bacon chops on serving dish, pour over a little of the sauce and garnish. Serve rest of sauce seperately.

This sauce is lovely served cold with baked ham or at Christmas with cold turkey.

Keeps about 3 weeks in the fridge.