Welcome to Kitchen Queries, where the nigella.com team will answer your cooking or food related questions.  We’d love you to submit some of your recipe problems, dilemmas or queries for us to get our teeth into!

Please note, we are only able to answer questions selected for publication and aren't able to enter into personal correspondence.

• Ham in Coke

  For Christmas I will be making the Ham in Coke that I found in one of Nigella's cookbook's. I was wondering if that is a very sweet ham. Many of my family members don't like very sweet meat, or a ham cooked with pineapples and brown sugar, so I was wondering how similar it is to that. Please let me know. Thank you!! Carissa J  

  I have just started this recipe, but dont know what to do with the saved liquor after the ham is cooked. The recipe says dont throw it way. Please could you give me some ideas as to how to use this Regards Kare

  Greetings from the U.S. I am planning to make Nigella's recipe for Ham in Cherry Coke published on page 205 of "Feast". It calls for a boneless mild "cure" ham... Here in the U.S. we have "cured" ham, which is fully cooked. Is this the type of ham I should use? Thank you kindly for you assistance! Fluffyfinch

  Posted by CarissaJ. Answered on 23rd Dec 2010 at 12.00

  Read The Answer

• roasting chestnuts

  can you please tell me how to roast fresh chestnuts or if boiling them is a better option. i have an electric cooker so if you can give me the fan oven temperature that you be great thank you sandra

  Posted by bossylady. Answered on 22nd Dec 2010 at 12.00

  Read The Answer

• Soaking hams before cooking

  Hi, Going to attempt the Ginger Glazed Ham. Do I need to soak the gammon overnight to remove excess Saltiness? Jim

  Posted by Bug. Answered on 21st Dec 2010 at 12.00

  Read The Answer