Cola ham with maple & mustard glaze
- Caroline Hire – Food writer
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Serves 6 - 8
Easy
Prep: 10 mins
Cook: 3 hrs and 15 mins
A star rating of 4.8 out of 5.200 ratingsRate
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Cook a juicy gammon joint in a cinnamon-spiced stock, then add a sticky syrup and clove sauce and serve in thick slices.
Dairy-free
Egg-free
Gluten-free
Nut-free
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Ingredients
Nutrition
Units:
MetricUS
-
2kg unsmoked boneless gammon
joint
-
2l cola
(not diet)
-
1 carrot
chopped
-
1 onion
peeled and quartered
-
1 stick celery
chopped
-
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 cloves
or five-spice
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Nutrition: per serving
- kcal393
- fat20.4g
- saturates6.7g
- carbs13.6g
- sugars12.7g
- fibre0.3g
- protein38.2g
- salt5g
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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.
Try exciting twists on roast ham from our sister title olivemagazine.com/ham-recipes.
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A star rating of 4.8 out of 5.200 ratings
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