Recipes

Cherry Coke Gammon

This recipe takes the classic gammon ham to a new flavour. Using cherry coke gives a sweet internal flavour take is complimented by the honey glaze.

We have written the recipe for 1.5kg of gammon, but you can multiply this depending on how big is your gammon joint. Just make sure you have enough cherry coke to cover it, and if not, you can top up with water, but you will lose flavour.

You may notice no cloves on the outside; this is so the delicate flavour of the cherry coke can come through - cloves just overpower otherwise.

Preparation

1. If your gammon is frozen, make sure it is fully defrosted first.

2. Remove all packaging (but leave the string in place) and place completely covered in cold water for 12 hours.

3. Dispose of the water and repeat with clean water for another 12 hours.

4. If you prefer slightly salty gammon, you can stop here. However, if you prefer the sweet flavour to punch through, repeat one more time for 12 hours.

Method

1. Clean the pan to remove all salt.

2. Place the gammon into the pan and add the cherry coke. Make sure it is completely covered. If not, you can add some water, but the flavour will be diminished.

   1. You can also add hardy vegetables to add flavour if you wish, for example, carrots, celery, onion, etc.

3. Bring to the boil. When starting to boil reduce the heat to a simmer and cover with the lid.

4. Simmer for 20 minutes per 500g (If your pan is not quite big enough to cover the gammon completely, turn it over halfway through the cooking time).

5. About 20 minutes before you finish boiling, preheat the over to 200C/180C Fan/Gas 6.

6. Prepare the glaze: mix the honey and mustard in a small bowl

7. When the gammon is finished, remove the rind but leave the fat intact.

8. Score the fat in a diamond pattern.

9. Place the gammon, fat side up, in the roasting tin.

10. Brush on about half of the honey/mustard mixture and cook in the centre of the over for 10 minutes.

11. Brush on the remaining mixture, turn the gammon (so it is facing the opposite direction, fat up) and cook for another 10-15 minutes. It is ready when the fat on top is glossy and golden brown.

12. Remove from the oven and set aside for 15-20 minutes to rest before carving.

13. You can use the roasting pan to start any gravy.

Alternative

An alternative glaze is as follows:

• 3-4 tbsp Cherry Jam

• 1 tsp sweet smoked paprika

• 1/2 tsp red wine vinegar