Christmas Ham in Cola with a Treacle Glaze
Simply the best ham you can cook.
Ingredients
For the Ham
- 2 kg gammon joint smoked
- 1 onion peeled and cut in half
- 2 litres coca-cola
For the Glaze
- 1 handful cloves
- 1 tbsp black treacle
- 2 teaspoons English mustard powder
- 2 tablespoons demerara sugar
Instructions
- Put the joint in a pan covered with cold water, bring to a boil, then tip into a colander and drain. 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 2½ hours.
- Preheat the oven to 240°C/gas mark 9/450ºF.
- When the ham is cooked take it out of the pan and let cool a little for ease of handling. 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. Carefully spread the treacle over the bark-budded skin, taking care not to dislodge the cloves. Gently pat the mustard and sugar onto the sticky fat. Cook in a foil-lined roasting tin for approximately 10 minutes 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 minutes, from room temperature, at 180°C/gas mark 4/350ºF, turning up the heat towards the end if you think it needs it.
Nutrition
Calories: 328kcalCarbohydrates: 6gProtein: 55gFat: 8gSaturated Fat: 2gFiber: 1gSugar: 5g
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