I have always wanted to try a gammon cooked in coke recipe and weirdly think of it as such a South African thing although it almost definitely is not. Coke has all sorts of flavour components which include vanilla and cherry in the mix, so it makes sense that these would pair beautifully with the salty ham. I made a spicy honey mustard glaze because I love these flavours too.
I treated myself to the December issue of the UK Delicious magazine because I so love the Christmas editions of food magazines. As I was flipping through I came across their cola ham recipe and knew it was a sign. They cooked the recipe in Coke and then made a spicy honey mustard glaze.
So thinking I would take the whole cola vibe to its max, I decided to go with their recipe. I loved the sound of the ginger and soy in the glaze too.Print
Gammon cooked in coke with a spicy honey mustard glaze
A delicious recipe for gammon cooked in coke with a spicy honey mustard glaze.
4 liters of cola
1 onion halved
2 star anise
Recipe for the glaze
4 Tbs honey
1 tsp cinnamon
1 tsp ground ginger
1 Tbs soy sauce
1 Tbs English mustard powder (I used Dijon)
2 Tbs brown sugar
Place the gammon in large pot, cover with water and bring it to the boil. Discard the water and place it back in the pot and cover with the coke. Add the onion, peppercorns and star anise. Bring this to the boil and then turn it to its lowest setting and allow to simmer. You will need to simmer for 20 minutes per 500gms of meat. When it is finished, turn off the heat and allow the gammon to cool in the pot with the liquid.
Mix all of the above glaze ingredients in a small pot and heat until it comes together in a thick glaze.
Preheat the oven to 200 C / 18o C fan assisted. Remove the gammon when it is cooled and peel off the thick outer skin, leaving an even layer of white fat. Score the fat diagonally to create a diamond-shaped pattern. Stud each diamond with a clove. Brush the glaze over the gammon and place in the oven on a tray and bake for 20 – 30 minutes, checking it regularly to ensure it doesn’t burn. Baste 2 – 3 times with the left over glaze.
I found that the glaze coated the gammon very evenly and thickly and didn’t drip off as much as other glazes I have used in the past.
The glaze was absolutely delicious but I think that next time I will cook it in the more traditional way and how I have always cooked it in the past, with beer, celery, onion bay, peppercorns and carrots.
If you are looking for another incredible gammon recipe and my new favourite, check out my Instant Pot Gammon with ginger beer and Rooibos