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For Hazel (and anyone else interested of course!).
Ham in Coca Cola
2kg mild cure gammon
2 litres Coca Cola (the proper stuff, not diet) save 2 tablespoons
1 onion, peeled and halved
100g breadcrumbs
100g dark muscavado sugar
1 tablespoon mustard powder
2 tablespoons Dijon mustard
Put the ham and onion in appropriate size pan, add the coke (less the 2 tblsp) boil, then simmer for about 2 1/2 hours
Near end of this time, put oven on at gas 7/210 C
Keep the cooking liquid* but transfer ham to roasting dish
Remove skin, leaving thin layer of fat
Mix breadcrumbs, sugar and mustards slowly with the 2 spoonfuls of coke to form a thick paste.
Spread on ham and cook in the oven for 10 - 15 mins, or until crust is just set
*use remaining cooking liquid as a base for black bean soup
Ham in Cherry Cola
2kg mild cure gammon
6 cans cherry Coke
1 onion
16 whole cloves
3-4 tablespoons cherry jam
1 teaspoon pimenton dulce or smoked paprika
1/2 tea spoon red wine vinegar
Method as above* - then stud the ham with the cloves, put the jam, paprika and vinegar into a pan and bring to boil, stirring throughout. When thick and syrupy, pour over ham and bake for about 15 mins
*the remaining cooking liquid is too sweet for soup (says Nigella) but great for cooking red cabbage in
Ham in Ginger Ale
5.4kg joint mild cure gammon
7 litres dry ginger ale
350g chunky ginger preserve
2 tablespoons hot English mustard
100g soft dark brown sugar
1/2 teaspoon ground cloves
Method as above (simmer longer for a larger ham, obviously) then mix the ginger preserve, mustard, sugar and cloves to a thick paste, coat ham and bake for about 15 mins
I've made the Cola one and the Ginger Ale one and would definitely recommend both, although I found the ginger one just a little better. I also found it very straightforward to adapt it all to whatever size of ham I had (the ginger recipe above is for an enormous one!). The hams are superb cold the next day too.
Ham in Coca Cola
2kg mild cure gammon
2 litres Coca Cola (the proper stuff, not diet) save 2 tablespoons
1 onion, peeled and halved
100g breadcrumbs
100g dark muscavado sugar
1 tablespoon mustard powder
2 tablespoons Dijon mustard
Put the ham and onion in appropriate size pan, add the coke (less the 2 tblsp) boil, then simmer for about 2 1/2 hours
Near end of this time, put oven on at gas 7/210 C
Keep the cooking liquid* but transfer ham to roasting dish
Remove skin, leaving thin layer of fat
Mix breadcrumbs, sugar and mustards slowly with the 2 spoonfuls of coke to form a thick paste.
Spread on ham and cook in the oven for 10 - 15 mins, or until crust is just set
*use remaining cooking liquid as a base for black bean soup
Ham in Cherry Cola
2kg mild cure gammon
6 cans cherry Coke
1 onion
16 whole cloves
3-4 tablespoons cherry jam
1 teaspoon pimenton dulce or smoked paprika
1/2 tea spoon red wine vinegar
Method as above* - then stud the ham with the cloves, put the jam, paprika and vinegar into a pan and bring to boil, stirring throughout. When thick and syrupy, pour over ham and bake for about 15 mins
*the remaining cooking liquid is too sweet for soup (says Nigella) but great for cooking red cabbage in
Ham in Ginger Ale
5.4kg joint mild cure gammon
7 litres dry ginger ale
350g chunky ginger preserve
2 tablespoons hot English mustard
100g soft dark brown sugar
1/2 teaspoon ground cloves
Method as above (simmer longer for a larger ham, obviously) then mix the ginger preserve, mustard, sugar and cloves to a thick paste, coat ham and bake for about 15 mins
I've made the Cola one and the Ginger Ale one and would definitely recommend both, although I found the ginger one just a little better. I also found it very straightforward to adapt it all to whatever size of ham I had (the ginger recipe above is for an enormous one!). The hams are superb cold the next day too.
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