Gammon ham in Coca-Cola
This recipe will always raise a few eyebrows. Famously penned by Nigella, it's a go-to tradition for our Christmas lunch.
2kg raw gammon ham joint
1 onion, peeled and cut in half
2 litres Coca-Cola
A handful of cloves
1 heaped tbsp black treacle (substitute for honey or maple syrup)
2 tsp English mustard powder
2 tbsp brown sugar
- Put the gammon in a pan, skin-side down if it fits like that, add the onion, then pour over the Coke.
- Bring to the boil, reduce to a good simmer, put the lid on, though not tightly, and cook for just under 2 ½ hours. If your joint is larger or smaller, work out the timing by reckoning on an hour per kg, remembering that its going to get a quick blast in the over later. If the coke runs low, you can top it up with water.
- Meanwhile, pre-heat the over to 240°C.
- When the ham has had its time in the pan, take it out and let it cool a little for ease of handling.
- Then 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.
- Then carefully spread the treacle over the bark-budded skin, taking care not to dislodge the cloves.
- Combine the mustard and sugar then gently pat onto the sticky fat. Cook in a tinfoil-lined roasting dish for approx. 10 mins or until 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 mins, from room temperature, at 180°C, turning up the heat towards the end if you think it needs it.
Recipe by Nigella Lawson