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.
For US cup measures, use the toggle at the top of the ingredients list.
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.
For US cup measures, use the toggle at the top of the ingredients list.
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.
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.
Meanwhile, preheat the oven to 240°C/gas mark 9/450ºF.
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.
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 4/350ºF, turning up the heat towards the end if you think it needs it.
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.
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.
Meanwhile, preheat the oven to 240°C/gas mark 9/450ºF.
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.
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 4/350ºF, 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.
For gluten free switch the English mustard powder for a gluten free mustard, such as Dijon.
I have made this ham countless times and it’s fantastic, so much so my daughter’s are now using the recipe !!
Thank you
Posted by skulvear on 16th August 2023
Started making this every Christmas found this recipe in 2010. Family loves it & will not let me try other variations. I do glaze it with maple syrup & whole grain mustard though as I don't always have black treacle & powdered mustard. Always had to increase the size of the ham to 5 kg as guests always request for a doggie bag & we love having extra left over. Unfortunately though we only have 10 at lunch, there was only 2 slices left. No sure if I can handle a 6 kg ham next Christmas.
Posted by RobertaSoon on 28th December 2021
Made this for the last few years, definetly a mainstay at Christmas, this year sticking to my Scottish roots I'm trying it with Irn Bru, I will update if its a disaster or not!
Posted by Denhaan on 24th December 2021
I accidentally bought a smoked ham one year. I still boiled it in the cola. Note it’s a favourite every year.
Posted by hwilson on 25th December 2020
I love this recipe, made it for the first time Christmas 2015 and have been making it every year since then. Even made it when we spent Christmas in the Bahamas and everyone loves it. I have put a Caribbean spicy twist to it but its definitely made it to the list of recipes to hand down to my daughter.
Posted by HopelessRomantic83 on 19th December 2020
This is yum yum yummy!! The coca cola really flavours the ham well. I'm never sure what cut of pork to use so going to try the mild cure gammon. Nothing beats a roast ham
Posted by Monkeyboo27 on 24th December 2019
This ham in cola is fabulous. What to do with the incredible ham/cola juice? On Boxing Day chop several onions, spring onions, garlic, chillis and finally chop carrots. Gently cook, then add the stock with wine, finely slice carrots and coriander roots, leaving the lovely leaves sprinkle generously over the whole lot before you serve. Then, oh my goodness, you have a delicious oriental broth with a kick. Left over veg can all go in but keep it sparse, clear and glorious as the flavours are all there to enjoy with the crunch of freshness. Collapse together on the sofa with a large bowl of heaven, a crisp glass of Grigio and a slushy film for all. Smackaroonie yum.
Posted by Emmamusic on 21st December 2019
Midway through the cooking, I realized that I've run out of cloves and black treacle. Also, I didn't have mustard powder. So, I had to substitute cloves for a mix of bayberries and red peppercorns. And I made the glaze out of the Dijon mustard, honey, golden syrup, dark soy sauce and demerara sugar. The full report is on my blog Golden Apron, but the bayberries and red peppercorns worked really well both in terms of the taste and decoration. Thank you so much for a very easy and tasty recipe.
Posted by GoldenApron.com on 9th January 2016
I made this today - Boxing day. Initially I had intended making the recent slow baked treacle ham. But really, way too busy. I had a number of discerning guests who, on hearing the cola element, scoffed and scorned. Only to take their words back when the had a taste of the reduction. Had to do a tweak of the recipe. No mustard powder, so treacle and then a mash of english mustard. dark demerera and panko crumbs. Went down a treat. People saying the best ham they had tasted. Just gutted that I don't think there is enough left for a nice bis butty in the morning
Posted by alizou on 27th December 2015
I've prepared my ham in cola now for several years and wouldn't do if any other way - a tradition now in our home at Christmas. Recipe now followed by many of my friends too.
Posted by nicolet11 on 22nd December 2015
Really great! I bought a butt shank ham and cut most all of the fat off. I then low boiled the ham in water for 30 minutes to remove excessive salt. I then drained the water and added enough Coke to fully cover the ham and stove top it at a high simmer or low boil for about 2 hours until it fell apart when forked. I have no idea why, but the finished ham came out with a brown crust on it eliminating the need to put it in the oven and drying it out. Came out perfect!!!!!
Posted by Bobcat1947 on 19th December 2015
brilliant thanks Nigella worked so well all my family and friends love and have tried this x
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What 37 Others have said
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Posted by skulvear on 16th August 2023
-
Posted by RobertaSoon on 28th December 2021
-
Posted by Denhaan on 24th December 2021
-
Posted by hwilson on 25th December 2020
-
Posted by HopelessRomantic83 on 19th December 2020
-
Posted by Monkeyboo27 on 24th December 2019
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Posted by Emmamusic on 21st December 2019
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Posted by GoldenApron.com on 9th January 2016
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Posted by alizou on 27th December 2015
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Posted by nicolet11 on 22nd December 2015
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Posted by Bobcat1947 on 19th December 2015
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Posted by ladyjack20052401 on 4th December 2015
Show more commentsI have made this ham countless times and it’s fantastic, so much so my daughter’s are now using the recipe !! Thank you
Started making this every Christmas found this recipe in 2010. Family loves it & will not let me try other variations. I do glaze it with maple syrup & whole grain mustard though as I don't always have black treacle & powdered mustard. Always had to increase the size of the ham to 5 kg as guests always request for a doggie bag & we love having extra left over. Unfortunately though we only have 10 at lunch, there was only 2 slices left. No sure if I can handle a 6 kg ham next Christmas.
Made this for the last few years, definetly a mainstay at Christmas, this year sticking to my Scottish roots I'm trying it with Irn Bru, I will update if its a disaster or not!
I accidentally bought a smoked ham one year. I still boiled it in the cola. Note it’s a favourite every year.
I love this recipe, made it for the first time Christmas 2015 and have been making it every year since then. Even made it when we spent Christmas in the Bahamas and everyone loves it. I have put a Caribbean spicy twist to it but its definitely made it to the list of recipes to hand down to my daughter.
This is yum yum yummy!! The coca cola really flavours the ham well. I'm never sure what cut of pork to use so going to try the mild cure gammon. Nothing beats a roast ham
This ham in cola is fabulous. What to do with the incredible ham/cola juice? On Boxing Day chop several onions, spring onions, garlic, chillis and finally chop carrots. Gently cook, then add the stock with wine, finely slice carrots and coriander roots, leaving the lovely leaves sprinkle generously over the whole lot before you serve. Then, oh my goodness, you have a delicious oriental broth with a kick. Left over veg can all go in but keep it sparse, clear and glorious as the flavours are all there to enjoy with the crunch of freshness. Collapse together on the sofa with a large bowl of heaven, a crisp glass of Grigio and a slushy film for all. Smackaroonie yum.
Midway through the cooking, I realized that I've run out of cloves and black treacle. Also, I didn't have mustard powder. So, I had to substitute cloves for a mix of bayberries and red peppercorns. And I made the glaze out of the Dijon mustard, honey, golden syrup, dark soy sauce and demerara sugar. The full report is on my blog Golden Apron, but the bayberries and red peppercorns worked really well both in terms of the taste and decoration. Thank you so much for a very easy and tasty recipe.
I made this today - Boxing day. Initially I had intended making the recent slow baked treacle ham. But really, way too busy. I had a number of discerning guests who, on hearing the cola element, scoffed and scorned. Only to take their words back when the had a taste of the reduction. Had to do a tweak of the recipe. No mustard powder, so treacle and then a mash of english mustard. dark demerera and panko crumbs. Went down a treat. People saying the best ham they had tasted. Just gutted that I don't think there is enough left for a nice bis butty in the morning
I've prepared my ham in cola now for several years and wouldn't do if any other way - a tradition now in our home at Christmas. Recipe now followed by many of my friends too.
Really great! I bought a butt shank ham and cut most all of the fat off. I then low boiled the ham in water for 30 minutes to remove excessive salt. I then drained the water and added enough Coke to fully cover the ham and stove top it at a high simmer or low boil for about 2 hours until it fell apart when forked. I have no idea why, but the finished ham came out with a brown crust on it eliminating the need to put it in the oven and drying it out. Came out perfect!!!!!
brilliant thanks Nigella worked so well all my family and friends love and have tried this x