Mel and Mal's Gammon in Coca Cola

Ingredients
  • 2 kilo gammon joint
  • 2 litres cocoa cola ( must be the traditional red label full sugar coke)
  • 1 white onion, peeled and quartered
  • 20 cloves
  • 3 tbsp English mustard
  • 3 tbsp black treacle
  • 3 tbsp brown sugar
  • 12 peppercorns

A twist on the traditionally cooked gammon, this will be a sure fired winner at any time of year but particularly loved by our family over Xmas and New Year.

A mixture of strong flavours, sweet and savoury that blend together perfectly. Cloves always remind me of a proper Christmas!

Serves : 6        Prep/Cooking Time :

Tip : You can do the final finishing roasting this in your halogen oven without any problem - top temperature, bottom rack in a round baking tin to catch the juices for about 12 minutes, basting half way through.

Instructions

Soak the Gammon Joint

Preheat the oven to 230°C

Place the gammon in a large casserole pot, cover with cold water and leave to soak for several hours in the fridge, changing the water every 2 hours ( this will get rid of the salt in the gammon).

Allow the gammon to reach room temperature and then drain and place skin side down in back in the large casserole or saucepan.

Add and simmer

Throw in the onion and peppercorns and cover with all the coke.

Bring to the boil on the hob, then lower to a low simmer. Pop the lid on and continue to simmer for 2 hours.

After the cooking time is elapsed, lift the gammon from the pot and discard the liquid.

To finish

Now place the gammon into a suitable roasting dish and allow to cool a little, enough for you to handle safely.

Carefully take off the outer skin, leaving the lovely layer of fat underneath and using a sharp knife, score the fat diagonally right down to the meats surface underneath.

Push in a clove stud into each diagonal and then using a silicone brush carefully cover the surface with the black treacle, then with the English mustard.

Finally sprinkle the sugar over the top of that, place in the oven and roast the for 15 minutes, basting the gammon half way through with the juices from the sugar and treacle. Your gammon will now have a lovely sticky surface to it and your kitchen will smell delicious!

Remove from the oven and lightly covering with foil, allow the joint to rest for 20 minutes before carving.

MJ Harradine Ltd. Registered number 04633171
1 Yardley Way, Belper, Derbyshire DE56 0ES