Christmas is on the horizon so I've had a clear out in the freezer and Hubby is cooking a gammon as a real Sunday treat and we'll probably be eating it for the rest of the week too! It sounds daft to use Coca cola (full fat) but it really does add something yummy to the flavour of the meat. It's a great alternative to turkey at Christmas and really popular with Americans as they eat their fill of turkey for Thanksgiving.
Ingredients
2 kg unsmoked boneless gammon joint
2 litres full fat Coke
1 carrot, chopped
1 onion, peeled and quartered
1 stick celery, chopped
1 cinnamon stick
½ tbsp black peppercorns
1 bay leaf.
For the glaze
150ml honey
2 tbsp wholegrain mustard
2 tbsp red wine vinegar
pinch of ground cloves or five-spice.
Cloves to decorate the diamond pattern.
Method
Put the gammon in a large pan and cover with Coca cola. Add the
carrot, onion, celery, cinnamon stick, peppercorns and bay leaf. Bring to the
boil, then turn down to simmer for around 2 1/2 hrs, topping up with boiling
water if necessary to keep the gammon fully covered.
Carefully pour the liquid away, then let the ham cool a
little while you heat the oven to 190C. Lift the ham into a
roasting tin, then cut away the skin leaving behind an even layer of fat. Score
the fat all over in a criss-cross pattern. Place a clove into each diamond
Mix the glaze ingredients in a jug. Pour half over the fat,
roast for 15 mins, then pour over the rest and return to the oven for another
30 mins, baste half way through. Remove from the oven and allow to rest for 10
mins, then spoon more glaze over the top. Can be roasted on the day or up to 2
days ahead and served cold.
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