Baked Ham with Cumberland Sauce Recipe
Baked Ham with Cumberland Sauce Recipe photo by Taste of Home

Baked Ham with Cumberland Sauce Recipe

Publisher Photo
The centerpiece of a beautiful spring family dinner. this golden ham with tangy jewel-toned sauce is impressive to serve. —Eunice Stoen, Decorah, Iowa
TOTAL TIME: Prep: 15 min. Bake: 1 hour 20 min.
MAKES:8-10 servings
TOTAL TIME: Prep: 15 min. Bake: 1 hour 20 min.
MAKES: 8-10 servings

Ingredients

  • 1/2 fully-cooked ham with bone (4 to 5 pounds)
  • 1/2 cup packed brown sugar
  • 1 teaspoon ground mustard
  • Whole cloves
  • CUMBERLAND SAUCE:
  • 1 tablespoon cornstarch
  • 1/4 cup orange juice
  • 1/4 cup lemon juice
  • 1/4 cup red wine or apple juice
  • 2 tablespoons honey
  • 1 cup dried currants or apple jelly

Nutritional Facts

1 serving (8 ounces) equals 325 calories, 17 g fat (6 g saturated fat), 64 mg cholesterol, 1,233 mg sodium, 18 g carbohydrate, 1 g fiber, 23 g protein.

Directions

  1. Remove skin from ham; score the surface with shallow diagonal cuts. Making diamond shapes. Mix brown sugar and mustard; rub into fat of ham. Insert a whole clove in center of each diamond. Place ham in a large roaster with a baking rack.
  2. Bake, uncovered, at 325° for 20-22 minutes per pound or until ham is heated through and thermometer reads 140°.
  3. For sauce, combine all ingredients in a small saucepan. Cook over medium heat until thickened, stirring often. Serve with ham. Yield: 8-10 servings (1-3/4 cups sauce).
Originally published as Baked Ham with Cumberland Sauce in Taste of Home February/March 1994, p31

Nutritional Facts

1 serving (8 ounces) equals 325 calories, 17 g fat (6 g saturated fat), 64 mg cholesterol, 1,233 mg sodium, 18 g carbohydrate, 1 g fiber, 23 g protein.

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

Reviews for Baked Ham with Cumberland Sauce

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Reviewed Oct. 5, 2009

Easy and elegant way to serve ham! Gourmet results with a minimum of time and fussing! Great for holiday or company dinners, or just for the family on Sunday. I keep red currant jelly on hand just for this recipe, since I like to serve ham a lot.

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