This certainly is a mouthful to try and say at the best of times – but try it after a few glasses of bubbly on Christmas day! Nonetheless it certainly hit the spot, and went down a treat with the family! It is a bit of a twist on the classic ‘ham’. I feel that cooking it in the cola tenderises the meat a bit more.
Prep Time: 20mins Cooking Time: 5hrs (dependent on the size of the joint)
Serves: 10-15 people (dependent on the size of joint)
- Uncooked gammon joint
- Boiling water
- Between 2-3 litres of Cherry-Cola – it depends on how big the joint is and how big the pan is – you’ll need enough to cover the joint.
- Cherry Jam
- Handful of cloves
- Take all the packaging off the ham and place in a large pan (it’s got to be big enough so that you can cover it and let it boil without it spilling over). If your ham has got string keeping it together, keep it on; however some of them have a bit of baking-esq paper on them, you can take that off.
- Pour boiling water into the pan, and boil for 10mins – this will drain all the salt out of the ham.
- Drain and refill the pan with cola. Bring to the boil and cook for however long indicated on the joint. My one I had to cook for 2hr 30mins. Just make sure it is topped off with more cola as and when needed.
- Pre-heat the oven to 200C.
- You can tell if it is cooked, when the juices run clear when you pierce it.
- Place the ham onto a baking tray.
- Take any string off the ham.
- Score the fat into a cross-hatched pattern.
- Cover the entire ham in jam.
- Place a handful of cloves into the fat of the ham in an even pattern.
- Pour a small amount of the cola from the pan into the tray – you may want to keep some extra and you may need to add some more during the baking.
- Bake the ham in the oven for 50mins – until the fat starts to crisp up. You may need to add more juice or jam throughout cooking to stop it drying out too much.
You can either serve it hot and carve right away, or wait for it to cool and have it over the week in sandwiches or at a party. This is a great way to do something a little bit different with that ham – which can get quite repetitive after a while!
As always, let me know how it goes, and ask if you’ve got any questions. Either comment or follow me on Twitter (@danappetit). Thanks for reading and hope you enjoy it!