Great sauce/gravy for gammon?

[WilfSell]

I am thinking a fantastic white sauce with onions and parsley? Or perhaps a redcurrant gravy?

If anyone happens to have a recipe off the top of their head in the next hour I'd be very grateful.

Pineapple sauce is the classic retro one! - and surprisingly popular.

But I do parsley sauce and redcurrant quite frequently too.

Thanks. A bit, um, out of pineapple right now

DH is voting for redcurrant, but I might do that on the side and do parsley AS WELL

recurrant gravy sounds lovely while white sauce onion and parsely sounds a bit lumpy and sticky.

Cumberland Sauce served hot or cold? It is really only redcurrant poshed up - some recipes also add port.

I use tinned pineapple for the truly '80's retro sauce.

Caper sauce

depends on what you want to eat it with but i like a honey and mustard sauce with my gammon not if its with roasties and veg though i made my own gravy with the gammon juices and had it on our roast yesterday...delicious

I always do an onion sauce.

I'll second Lilymaid. We had cooked gammon with cumberland sauce on christmas eve and it was delicious.

Right, am deffo doing both

And only had cranberry sauce in a jar so adapted that slightly. Chucked in some orange juice, lime juice and red wine. A bit home-made but actually tastes lovely.

Might convert to gravy if enough meat juices.

And am steeping (is that the right word?) some onions, mace and peppercorns in warm milk ready to make parsley sauce later. Potatoes ready to roast, and sprouts and chestnuts getting ready.

God, I'm starving.

I glaze mine in a orange and mustard sauce which i thicken with some carnflour.

Well. If I say so myself it was a TRIUMPH!

Even DS who only grudgingly compliments, said it was delicious. DH - who does most of the cooking - was looking darkly at me.

Anyhow I can strongly recommend Delia's parsley sauce recipe, but it's even better with a good slosh of Chablis. And the cranberry version of cumberland sauce was great, and the addition of lime was wonderful.

Going to lie down my mahoosive head now and bask in the glory of Meat Eating Men with Full Bellies.

Lovely.

I really want to eat gammon and cumberland sauce now. And any leftover cumberland sauce keeps in fridge for a couple of weeks.

my mum does a honey and mustard one too - I have no idea how she makes it

tis yummy tho

Purpleduck

I do the following

To a 1/4 pint Fresh Orange I add a good squirt of honey and a couple of tablespoons of mustard. Boil to reduce, to check the balance of flavour.

I aim for a balance of sweetness and heat.

I bake my gammon joint for about 30mins to glaze then thicken with a little cornflour.

awww, thanks lizzie