Baked Ham with Cumberland Sauce

Baked Ham with Cumberland Sauce

There’s a reason this combination has graced British tables for centuries.

A whole ham gets scored in a diamond pattern, rubbed with brown sugar and dry mustard for a sweet-sharp crust, then studded with whole cloves that perfume the meat as it slowly roasts.

But the real star here is the Cumberland sauce.

Apple jelly, orange juice, lemon juice, apple juice, and honey cook down into a glossy, fruity sauce with just the right balance of sweet and tart.

Spooned over thin slices of that clove-scented ham, it’s a pairing that was simply meant to be.

Chef Tips

• Score in diamonds, not squares: Diamond shapes look more elegant and create more surface area for the brown sugar rub to caramelize into.
• One clove per diamond: Push each clove into the center of a diamond. Too many and the flavor becomes medicinal. Just enough and it’s warm and aromatic.
• Make the sauce while the ham rests: It only takes a few minutes on the stove, and serving it warm brings out the full fruit flavor.
• Leftovers are gold: Slice thin for sandwiches the next day. That Cumberland sauce doubles as a spread.