gammon cooked in coke with a spicy honey mustard glaze




  1. 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.
  2. Mix all of the above glaze ingredients in a small pot and heat until it comes together in a thick glaze.
  3. 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.