Honey Baked Ham with Cumberland Sauce

Holiday ham deserves more than a clove studded crust and a pineapple ring. This one bathes in pineapple juice and honey while it bakes, building a sticky brown sugar lacquer on the outside as the meat stays juicy underneath. The real showpiece, though, is the Cumberland sauce that pools alongside on the platter.

Cumberland sauce is the British classic that turns ham from weeknight protein into Sunday roast territory. Plumped currants thicken with cornstarch into a glossy ruby base, then port wine, red currant jelly, and the juice of an orange and lemon stir in for layers of fruit and depth. Hair-thin julienne of orange and lemon rind, poached separately to take out the bitter edge, give the sauce a pleasant chew. Dark sweet cherries land last, plump and burgundy-soft.

Pro Tips

• Poach the citrus rinds in plain water for the full 20 minutes. Skipping this step leaves the sauce harshly bitter.
• Stir the cornstarch slurry constantly as it cooks. The sauce should turn from cloudy to transparent, which is your signal it is fully thickened.
• Slice the ham thin and spoon the warm sauce over each portion at the table so the rinds and cherries land on every plate.
• Leftover sauce keeps a week refrigerated and is brilliant on roast duck, turkey, or sharp cheddar on toast.

Variations

• Swap the port for a dry red wine plus a tablespoon of brandy if you do not stock port.
• Use cranberries in place of cherries for a more tart, Christmas-leaning profile.
• Add a pinch of mustard powder and a grating of fresh ginger for a sharper, more traditional Cumberland.