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 demarara 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, work out timing by adding 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/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 ham cool a little for ease of handling.
Remove 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 bark-budded 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 till the glaze is burnished and bubbly.
Should you want to do the braising stage in advance and then let the ham cool, clove and glaze it and give it 30 - 40 minutes, from room temperature, at 180°C/gas 4, turning up the heat towards the end if you think it needs it.