Login Sign Up

Follow Nigella on: Facebook Twitter Vimeo Pinterest

HAM IN COCA COLA

HAM IN COCA COLA

Related Nigella Recipes

Related Community Recipes

Serves: 8

Print
  • Gluten Free
  • Nigella Recipe

Only those who have never tried this raise an eyebrow at the idea. Don't hesitate, don't be anxious: this really works. No one who cooks it, cooks it just once: it always earns a place in every repertoire.

Recipe posted by

Join in and share one of your own recipes

Add a Recipe

Ingredients

Switch to Cup Measures

For the ham

  • 2 kilograms mild-cure gammon joint
  • 1 onion (peeled and cut in half)
  • 2 litres Coca-Cola

For the glaze

  • 1 handful of cloves
  • 1 heaped tablespoon black treacle
  • 2 teaspoons English mustard powder
  • 2 tablespoons demerara sugar
NIGELLA BITES

As featured in

NIGELLA BITES

Method

  1. I find now that mild-cure gammon doesn't need soaking, but if you know that you're dealing with a salty piece, then put it in a pan covered with cold water, bring to the boil, then tip into a colander in the sink and start from here; otherwise, put the gammon in a pan, skin-side down if it fits like that, add the onion, then pour over the Coke. 
  2. Bring to the boil, reduce to a good simmer, put the lid on, though not tightly, and cook for just under 2½ hours. If your joint is larger or smaller, work out timing by reckoning on an hour per kilo, remembering that it's going to get a quick blast in the oven later. But do take into account that if the gammon's been in the fridge right up to the moment you cook it, you will have to give it a good 15 minutes or so extra so that the interior is properly cooked.
  3. Meanwhile, preheat the oven to 240°C/gas mark 9.
  4. When the ham's had its time (and ham it is, now it's cooked, though it's true Americans call it ham from its uncooked state) take it out of the pan and let cool a little for ease of handling. (Indeed, you can let it cool completely then finish off the cooking at some later stage if you want.) Then 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. Then 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.
  5. 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, turning up the heat towards the end if you think it needs it.

Additional information - for gluten free switch the English mustard powder for a gluten free mustard, such as Dijon.

Tried this recipe?

Why not leave a comment or a suggestion?

Please note, questions and queries for the nigella.com
team cannot be answered here - please instead submit
any questions as "Kitchen Queries".

Add Comment

  • What do you do with the cooking liquid? can this be frozen and reused when you do your next gammon?

    Posted by Sarlou on 18th Dec 2011 at 20.33

  • All very well and a highly rated recipe by my friends who have made it, but can anyone explain why you keep the cooking liquid? 

    Posted by ChilliGal on 21st Dec 2011 at 13.06

  • So why do you say not to throw away the cooking liquid? What do you do with it?

    Posted by Krystina1107 on 24th Dec 2011 at 15.15

  • This Christmas I cooked my gammon in cola & then coated it with mustard & brown sugar & studded it with cloves, OMG, the best gammon I have ever had The cola seems to permeate through the gammon to produce a sweet & savoury flavour. Thank you Nigella, I will never do my gammon in water again.

    Posted by Mandy W. on 29th Dec 2011 at 19.42

  • Really easy recipe to follow. The results were great. I also made gravy by roasting the ham in the roasting tin without the tin foil and adding the onion from the boiling process and leaving the removed skin in the tin. I then removed most of the fat and skin and used stock and flour to make a really good gravy. Cheers Nigella.

    Posted by Mr Wheels on 8th Jan 2012 at 22.10

  • I cook cured loin and gammon in cider and save the stock to use (sparingly because it is sharp) in soups. I cannot guess what Nigella wants us to do with salty, piggy cola, unless it kills weeds.

    Posted by sausier's apprentice on 20th Feb 2012 at 15.37

  • I asked my friend who has got the cook book this recipe is from about what should happen to the cooking liquid, she said in the book it is used in a separate recipe for barbeque beans. I couldnt find the bean recipe on the internet, so unless you have better luck tracking it down, I guess it is buy the book or chuck the stuff down the sink!

    Posted by Ms Fusspot on 13th Oct 2012 at 15.33

  • In the book "Nigella bites" this is the suggested use of the remaining cooking liquid: http://www.nigella.com/recipes/view/black-bean-soup-2134 It´s been several years since I first read the recipe (or recipes...), but not until now have I got all the ingredients to finally try this. I am looking forward to it! Both the ham and the black bean soup!

    Posted by hjertemari on 30th Oct 2012 at 16.01

  • Has anyone tried it with diet coke? Can't use ordinary coke when catering for a diabetic.

    Posted by foxyglove on 11th Nov 2012 at 22.17

  • I make this every Christmas Eve, everyone in my family loves the ham, it's also a big favourite with the kids because of it's wonderful sweetness, the neighbours love it too !!! Enjoy and Happy Christmas.

    Posted by heyfattybumbum on 8th Dec 2012 at 16.11

  • I used the cooking liquid with some stock cubes and veg stock blizted down the onion and thickend with some cornflour to make a lovely gravy.

    Posted by Ady walker on 9th Dec 2012 at 18.45

  • Made this two Christmasses ago and the ginger glazed ham last Christmas and they are both amazing! My only dilemma this Christmas is which version to make. Decisions, decisions...

    Posted by Sandyann64 on 12th Dec 2012 at 11.55

  • I use a bottle of beer to cook my gammon in for 55 minutes on a low heat. I mix honey and mustrad, spread this on the gammon and sprinkle with a little sugar, place in the oven at 180 celsius and bake until the top is golden brown and crispy.

    Posted by DUITS on 20th Dec 2012 at 7.19

  • Hi, does anyone have any idea how long the ham would last once prepared?

    Posted by Kitchen whizz on 20th Dec 2012 at 16.15

  • I cooked my ham last year for the first time using this recipe ....it was soooo delicious everyone commented on just how succulent it was. I would not cook it any other way now just perfect. Thank you Nigella you are a Star, I would never have thought about putting ham and cola together but it's a winning combination bringing out the best in the ham.

    Posted by Infinity Blue on 20th Dec 2012 at 21.50

  • You use the cooking liquid for braised red cabbage if I recall. This is my Boxing Day Go To Ham. Best recipe ever.

    Posted by EmBonn on 21st Dec 2012 at 20.56

  • My mum has used this recipe every year since it came out. However we usually use a 6 to 9kg gammon (with bone), home grown. Don't through away the cooking liquid as you can reduce it to make an amazing sauce. I used 2l of coke for a 2kg gammon cooked in the slow cooker on low for 8hrs. I used half the cooking liquid in a pot on high heat on the stove, stirring occasionally. It takes a long time, 1l of cooking liquid took approximately 1hour to reduce to half, however I was strapped for time so I added a bit of flour to help thicken it up further. Make sure you cook the flour in or else it leaves a taste. I also added some lemon juice and spices so it wasn't too sweet. Bare in mind if you want to do the sauce, then don't glaze the gammon as it will be too sweet in the end (unless you like it really sweet). The sauce comes up really sweet as all it is is pure sugar and syrup as you are cooking off the liquid. It is really nice but not to everyones liking as some find it too sweet.

    Posted by spify231 on 23rd Dec 2012 at 17.48

  • I have cooked gammon for the last few years and this is by far the most fantastic recipe I have ever used. Thank you so much Nigella.

    Posted by Nicholahart on 23rd Dec 2012 at 19.35

  • I used this recipe for a 4 kg ham and cooked it for 4 hours and it fell apart! So watch the timings for larger hams. I am going to use the liquid to make gravy. It tastes delicious, although it is sweet I think it will make great gravy.

    Posted by clairmmm on 25th Dec 2012 at 9.28

  • Do I have to do the final glazing part or is the ham properly cooked after the boiling part???

    Posted by Veggielass on 25th Dec 2012 at 21.37