Cola ham with maple & mustard glaze on a plate

Cola ham with maple & mustard glaze

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(76 ratings)

Prep: 10 mins Cook: 3 hrs, 15 mins


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



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

  • 1 onion, peeled and quartered



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

  • 1 stick celery, chopped



    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



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


  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.

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Comments, questions and tips

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20th Mar, 2013
Made this at the weekend, was so popular I'm doing this again today for dinner at my parent's house
26th Feb, 2013
Did this with a smoked gammon joint so I boiled it in plain water first, then re-boiled it with the coke and vegetables. I used honey instead of maple syrup and a pinch of ground cloves added to the tasty glaze (although I didn't cool the ham before glazing so most of it slid off - but it was still lovely).
27th Jan, 2013
Fantastic~ my lot don't like Gammon until I did this although I used mustard instead of maple syrup and left out the 5 spices. The most tender piece of gammon I've ever tasted and so simple to do .
7th Jan, 2013
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!
1st Jan, 2013
We just enjoyed this recipe. Beautifully moist ham, glaze is lovely. Will definitely have this again.
31st Dec, 2012
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.
29th Dec, 2012
This was extremely moist and all my guests thought the glaze was fantastic.
29th Dec, 2012
Very nice and really easy, will be a Christmas regular.
milliemunro's picture
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
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!


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