Coca-Cola Ham: A Guest Post
I have treat for you today. Something you will very rarely see on here. Very rarely hear of me undertaking. This is a recipe! On my blog! Bet you never thought you’d see the day did you? The lovely Harriet from Toby and Roo is sharing a family favourite recipe for Christmas. My mum and sister make this frequently however my lack of culinary skills limits me to opening a tin of beans and hoping I don’t burn the toast!
Everyone has something that they look forward to all year round, or bust out at those special occasions don’t they? My mum provides that very treat for me, in the form of her coca-cola ham, which she has made for years, to the point where it is now requested by friends and family for all occasions! The title makes it sound odd but I promise this is a no hassle treat that makes cold cuts for a buffet on Christmas day, or a wonderful brunch with bubble & squeak on boxing day! Yum!
You will need:
- 2kg gammon or ham
- 1 onion, peeled and halved
- 1 carrot
- 2 litres of coca-cola
For the glaze:
- handful of cloves
- 1 heaped tbsp black treacle
- 2 tsps english mustard powder
- 2 tbsp demerara sugar
My mum has actually changed a fair bit about this recipe as she doesn’t soak the ham/gammon overnight. She has always claimed this is because she knows the meat and the butcher, but if you are worried about salt as gammon is known to be quite a salty meat, soak the meat over night and this will draw out the water, soak again in a fresh batch for the rest of the afternoon and then prepare as usual.
You will need a large, deep pan. Pop the ham/gammon in, skin side down and then add the onion and carrot. Pour over the coke – go steady as it will fizz up – so the meat should be mostly covered if not completely. Depending on the size of your meat then the rule of thumb is 20 minutes per pound of meat, which makes this recipe a cooking time of 2 1/2hrs to boil.
Once the boil is done, heat your oven to 240C/gas mark 9.
Lift the ham out into a baking tray and remove the skin, but leave a thin layer of fat. Score with a sharp knife, making fairly large diamond shapes and stud each with a clove. Spread over the treacle, and then put the mustard powder and sugar over the top of that. Cook in the roasting tin (foil lined will make it easier for you to clean up later!) for approximately 20 minutes until everything is bubbly and beautiful!
I like this best with… anything! I seriously will just sit and nibble it for days and then wonder how it all disappeared.
I don’t know about you but this sounds delicious! I can just imagine myself nibbling away on this. If you would like to read more from Harriet you can find her over on Toby and Roo, or on any of her social media accounts Facebook, Twitter, Instagram.