Cola ham with maple & mustard glaze
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6 - 8
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- 2kg unsmoked boneless gammonjoint
- 2l cola(not diet)
- 1 carrotchopped
- 1 onionpeeled and quartered
- 1 stick celerychopped
- 1 cinnamon stick
- ½ tbsp peppercorns
- 1 bay leaf
For the glaze
- 150ml maple syrup
- 2 tbsp wholegrain mustard
- 2 tbsp red wine vinegar
- pinch of ground clovesor five-spice
Nutrition: per serving
- kcal393
- fat20.4g
- saturates6.7g
- carbs13.6g
- sugars12.7g
- fibre0.3g
- protein38.2g
- salt5g
Method
step 1
Put 2kg unsmoked boneless gammon joint in a large pan and cover with 2l cola. Add 1 chopped carrot, 1 quartered onion, 1 chopped celery stick, 1 cinnamon stick, ½ tbsp peppercorns and 1 bay leaf.
step 2
Bring to the boil, then turn down to simmer for around 2 ½ hrs, topping up with boiling water if necessary to keep the gammon fully covered.
step 3
Carefully pour the liquid away, then let the ham cool a little while you heat the oven to 190C/170C fan/gas 5.
step 4
Lift the ham into a roasting tin, then cut away the skin leaving behind an even layer of fat. Score the fat all over in a criss-cross pattern.
step 5
Mix 150ml maple syrup, 2 tbsp wholegrain mustard, 2 tbsp red wine vinegar and a pinch of ground cloves or five-spice in a jug.
step 6
Pour half over the fat, roast for 15 mins, then pour over the rest and return to the oven for another 30 mins, baste half way through.
step 7
Remove from the oven and allow to rest for 10 mins, then spoon more glaze over the top. Can be roasted on the day or up to 2 days ahead and served cold.
