Gammon coke recipe
A juicy, alternative way to enjoy your gammon joint; cooked in Coca-Cola on a low heat for a couple of hours, with a glaze of cloves, treacle, mustard and demerara sugar.
- 2kg gammon
- 1 onion, peeled and halved
- 2 litres Coca-Cola (NOT diet)
- 1 handful cloves
- 1 tbsp black treacle
- 2 tsp English mustard powder
- 2 tbsp demerara sugar
Put the gammon in a pan, skin side down. Add the onion, and pour over the Cola.
Bring to the boil. Reduce to a simmer, then put the lid on and cook for just under two-and-a-half hours.
If your joint is larger or smaller than 2kg, work out the timing by adding or subtracting an hour of cooking time per extra kilo, remembering that it's going to get a quick blast in the oven later.
While the gammon is cooking, preheat your oven to 240°C/220 fan/gas mark 9.
When the gammon's had its time (make sure it's cooked through!) take it out of the pan, but do not throw away the cooking liquid. Let the gammon cool a little to make it easier to handle.
Remove the skin, leaving a thin layer of fat. Score the fat with a sharp knife to make fairly large diamond shapes, and stud each diamond with a clove.
Carefully spread the treacle over the skin, taking care not to dislodge the cloves. Then, gently pat the mustard and sugar onto the sticky fat.
Cook in a foil-lined roasting tin for approximately 10 minutes or until the glaze is burnished and bubbly.
If you want to do the braising stage in advance and then let the gammon cool, clove and glaze it and cook for 30 - 40 minutes, from room temperature, at 180°C/160 fan/gas mark 4, turning up the heat towards the end if you think it needs it.
Wondering what to have with your gammon coke? This unique type of glazed ham goes perfectly with some creamy mash and roasted vegetables.