Cola ham with maple & mustard glaze on a plate

Cola ham with maple & mustard glaze

  • 1
  • 2
  • 3
  • 4
  • 5
(62 ratings)

Prep: 10 mins Cook: 3 hrs, 15 mins

Easy

Serves 6 - 8

Cook a juicy gammon joint in a cinnamon-spiced stock, then add a sticky syrup and clove sauce and serve in thick slices

Nutrition and extra info

Nutrition: per serving

  • kcal393
  • fat20.4g
  • saturates6.7g
  • carbs13.6g
  • sugars12.7g
  • fibre0.3g
  • protein38.2g
  • salt5g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 2kg unsmoked boneless gammon joint
  • 2l cola (not diet)
  • 1 carrot, chopped
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 onion, peeled and quartered
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 stick celery, chopped
    Celery

    Celery

    sell-er-ee

    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 1 cinnamon stick
  • ½ tbsp peppercorns
  • 1 bay leaf

For the glaze

  • 150ml maple syrup
    Maple syrup

    Maple syrup

    may-pul sir-rup

    The rising spring sap of a number of varieties of maple tree

  • 2 tbsp wholegrain mustard
  • 2 tbsp red wine vinegar
  • pinch of ground cloves or five-spice
    Cloves

    Clove

    klo-ve

    The dry, unopened flower bud of the tropical myrtle tree family used to flavour a wide variety…

Method

  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.

  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.

  3. Carefully pour the liquid away, then let the ham cool a little while you heat the oven to 190C/170C fan/gas 5.

  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.

  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.

  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.

  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
jenfeathers
7th Jan, 2013
4.05
Made this yesterday, it was delicious - no chance of any leftovers for sandwiches today! However be warned......we ate this as a family meal, my three year old went to bed as usual then woke unusually at around midnight for no known reason and was absolutely buzzing for three hours talking and singing....I can only put this down to the caffeine/sugar that was absorbed in the meat cooking in the coke. I feel a bit daft that I didn't consider this in advance but I definitely won't be sharing it with her next time I make it! Nightmare!
lavervira
1st Jan, 2013
5.05
We just enjoyed this recipe. Beautifully moist ham, glaze is lovely. Will definitely have this again.
supermartman
31st Dec, 2012
5.05
Allie, created ham in coke for me last night and it was magnificent. Full of flavour and cooked to perfection, yum, yum. The ham was served with cauliflower cheese and Ward's special roasted new potatoes, pure genius. 11 gold stars. If I'm lucky, I may get seconds. Happy New Year.
angelalambert
29th Dec, 2012
5.05
This was extremely moist and all my guests thought the glaze was fantastic.
zempants
29th Dec, 2012
5.05
Very nice and really easy, will be a Christmas regular.
milliemunro's picture
milliemunro
29th Dec, 2012
This has got to be a winner on anyones table. I made it for the first time yesterday, and it is a dream, so tender and extremely tasty. I will certainly be doing this on a regular basis. The cola gives it a rich red look and with the glaze on top, it just looks divine. So very easy indeed
libbers
28th Dec, 2012
Absolutely gorgeous! I added a tablespoon of marmalade to the glazer and studded the ham with cloves instead of using the spices. Can't leave it alone. not much left. Great for opening the fridge and pulling a bit off!
isabella14
27th Dec, 2012
5.05
This is a great recipe I have made this but got lots left as only the two of us and a little one, any ideas for the left overs had the inevitable gammon and mustard butties today again!! Looking for other ideas ??
lorriloo
27th Dec, 2012
5.05
This is beautiful. Started this morning and basted a few extra times to make an extra sticky glaze. Like everyone else I had to have a taster sliced and my goodness. There may not be any left for when my other half gets home.
siandora
26th Dec, 2012
5.05
This made Christmas day that extra bit special. Great recipe. Not technically tricky, however quite time consuming but definitely well worth the effort.

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.