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Add the gammon, onion, celery, carrot, cola, peppercorns, cloves and bay leaf to a slow cooker and cook on low for 8-10 hrs. You can do this overnight or in the morning and leave it all day. If you don’t have a slow cooker, you can simmer everything on the hob for 2.5-3 hrs with the lid on.

Remove the ham from the slow cooker or pot and place on a baking tray. Mix together all the glaze ingredients and brush all over the cooked ham, then place under a hot grill for 10 mins to crisp up the fat and caramelise the glaze.

Heat the oven to 180C/160C fan/gas 4. Grease and line a 12 x 9-inch baking tin with baking parchment.

In a large bowl, cream together the butter and sugar until fluffy and light in colour. Mix in the eggs one at a time, ensuring each egg is fully incorporated before adding the next, then add the vanilla extract with the final egg.

Sift in the flour, then add the desiccated coconut. Gently fold both into the mixture until fully combined, taking care not to overmix.

Pour the cake batter into your prepared tin and level it out. Bake in the middle of the oven for 30-40 mins until a skewer inserted into the middle of the cake comes out clean, then leave to cool for 10 mins before transferring to a wire rack to cool fully.

Warm the jam for 15-30 secs in the microwave or heat gently in a small pan over a low heat, then spread all over the cake, right to the edges. Sprinkle over some more desiccated coconut before serving.