Description
A delicious festive ham cooked in cola and finished in the oven with a sweet and sticky honey mustard glaze
Ingredients
- 2kg unsmoked gammon
- 15 cloves
- 3 bay leaves
- 2 star anise
- 20 black peppercorns
- 2 litres cola
- 40 cloves
- 4 tbsp honey
- 3 tbsp dijon mustard
- 1 tbsp brown sugar
Instructions
- Add the unsmoked gammon to a very large saucepan or stock pot.
- Add the cloves, bay leaves, star anise and peppercorns and pour in the cola.
- If the cola doesn’t cover the gammon then top up with water until it is fully submerged.
- Bring to the boil, cover loosely with a lid and simmer on low for 2 hours.
- Preheat the oven to 180c and line an oven dish with two layers of tin foil.
- Remove the ham from the saucepan and place in the dish.
- Use a sharp knife to cut the skin away from the gammon, leaving the fat intact.
- Then use the knife to make diagonal cuts across the fat. Stud with the cloves.
- Make the glaze by mixing the honey, dijon mustard and brown sugar in a bowl.
- Pour half of the glaze on top of the ham and bake for 20 minutes.
- Add the remaining glaze to the ham and return to the oven for a further 15 minutes.
- Allow to rest for 10-15 minutes before carving.
Notes
This ham will keep covered in the fridge for 2 days. It can also be sliced or chopped into chunks and frozen.