Definitely the correct word for this beautiful dish!  Has anyone ever tried this fantastic way of cooking a Ham joint. And……………….it’s all thanks to your American Coca Cola! You clever things. I’m sure if any of you have seen this recipe by Nigella Lawson, you must have made it at least once, how could you not!!  but maybe there are one or two on here who haven’t. Please, please do so, it is one of the very best recipes I have ever followed. The Ham joint turned out Sweet, Tender, and cut like Butter. The last time I made it was Christmas Eve. I was so confident it would turn out beautifully as this was the second time I had cooked it.

I had ten family members for Christmas Lunch, it went down a treat. (so much so, I was wondering what to put in he who must obey and my sandwich next day as I had planned to use it cold. Luckily I had bought a large enough joint of Ham.

A couple of my DIL’s were really amused when I told them what it had been cooked in, but  they absolutely loved it, as well I knew they would. (more converts!) LOL.

So, here then is the recipe for Ham in Coca Cola.

2kg Mild-Cured Ham or Gammon Joint (large thick, round piece of Ham or Gammon)

1 large Onion, cut in half

2 Litres Coca Cola (do not attempt to use Diet Coke or any other flavour Coca Cola)

FOR THE GLAZE

Hand full of Cloves

1 heaped Tablespoon Treacle (molasses)

2 Teaspoons English Mustard

2 Tablespoons Demerara Sugar (light brown cane sugar)

Here, when buying a mild-cured piece of Ham or Gammon, it doesn’t require any soaking as it doesn’t contain much salt at all. But if your joint of Ham/Gammon is a little salty, then simply add some cold water in a large saucepan (enough to cover the Ham/Gammon) bring to the boil and then tip the Ham/Gammon and water into a colander and start from then.

Put the Ham/Gammon into a large saucepan or pan, skin side down, put in the onion halves in and then follow on by pouring the 2 litres of Coca Cola over it.

Bring it to a boil, then lower the heat so it gives it a good simmer.  Put the Lid on, but not tightly, and simmer for just under 2.½ hours. (if your Ham/Gammon is larger or smaller work on 1 hour per kg). Remember that it will get a quick blast in the oven later, also, if you have taken the Ham/Gammon straight out of the fridge, you will need to cook it for a further 15 minutes so the interior is properly cooked.

In the meantime, Preheat the oven to 240C Gas 9 (or as high as you can, my own oven only reaches 230C but it cooked fine).

When the Ham/Gammon has had it’s cooking time, it is cooked, take it out of the pan and allow it to cool enough for easy handling. Now remove the Skin, leaving a thin layer of fat, score the thin layer of fat into diamond shapes with a sharp knife and stick a clove into each diamond shape. (Confession time, personally I cannot stand cloves so did not bother). But it does look very attractive with the cloves if you wish to impress family or guests.

Now carefully spread the treacle (molasses) all over, taking care not to dislodge the cloves.

Next, gently pat the sugar and mustard over the treacle (molasses) Cook in a aluminium foil lined oven pan for 10 minutes or until it is burnished and bubbling.

Allow to stand for 15 minutes. Tuck in to absolute Heaven!