I have had this recipe at the back of my mind since seeing it on Scrumptious around this time last year and only just noticed as I re read it that I left a comment to that effect. Jane-Ann made it even more South African by adding a dash of brandy to her Coke glaze and it sounded like such an interesting way to cook a ham to me. After all Coke has all sorts of flavours which include vanilla and cherry.
Then last week 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
- 3kg gammon
- 4 liters of cola
- 1 onion halved
- 2 star anise
- 6 peppercorns
- 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.
- Pre heat 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.
The best part about gammon is that it tends to go on forever and is the perfect thing to have around for sandwiches or to toss through an omelette. We took it to a picnic at Kirtenbosch for carols by candlelight and ate it with a green salad, lashings of mustard and a crusty baguette. This meal, eaten as the sun set in the beautiful gardens against the backdrop of the majestic Table Mountain, finished off with the frangipane mince pies I baked on the same day, was an all round Christmas feast.
My other Christmas recipes from this season: