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Cola Gammon with Spicy Honey Mustard Glaze Recipe

A traditional Christmas gammon cooked in Coca-Cola with a spicy honey mustard glaze featuring ginger, cinnamon, and soy sauce.
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The best Instant Pot gamoon recipe with ginger beer and rooibos
Prep Time:10 minutes
Cook Time:2 hours 30 minutes

Ingredients

For the Gammon:

  • 3 kilograms gammon joint
  • 4 litres Coca-Cola approximately 3 to 4 large bottles
  • 1 large onion halved
  • 2 star anise
  • 6 whole black peppercorns
  • Whole cloves for studding approximately 30 to 40

For the Spicy Honey Mustard Glaze:

  • 4 tablespoons honey
  • 2 tablespoons brown sugar
  • 1 tablespoon English mustard powder or 2 tablespoons Dijon mustard
  • 1 tablespoon soy sauce
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger

Instructions

Cooking the Gammon:

  • Place the gammon in a large pot and cover with cold water. Bring to the boil over high heat. Once boiling, immediately discard the water. This removes excess salt.
  • Return the gammon to the clean pot. Pour in the Coca-Cola until the gammon is completely covered (approximately 4 litres). Add the halved onion, star anise, and peppercorns.
  • Bring to the boil over high heat, then immediately reduce to the lowest setting. The liquid should barely simmer. Cover with a lid.
  • Simmer gently for 20 minutes per 500 grams of meat. For a 3 kilogram gammon, simmer for 2 hours total.
  • Turn off the heat and allow the gammon to cool completely in the cooking liquid. This keeps the meat moist and flavourful. The gammon can be refrigerated in its liquid for up to 2 days at this stage.

Making the Glaze:

  • Combine the honey, brown sugar, mustard, soy sauce, cinnamon, and ground ginger in a small pot.
  • Heat over medium heat, stirring constantly, until the mixture is smooth and slightly thickened (approximately 3 to 5 minutes). The glaze should coat the back of a spoon. Set aside.

Glazing and Baking:

  • Preheat your oven to 200°C (180°C fan-forced).
  • Remove the cooled gammon from the liquid. Using a sharp knife, carefully peel away the thick outer skin, leaving an even layer of white fat covering the meat.
  • Score the fat in diagonal lines approximately 2 centimetres apart. Score again in the opposite direction to create diamond shapes. Do not cut into the meat itself.
  • Press a whole clove into the centre of each diamond.
  • Place the gammon on a roasting tray. Brush the glaze generously over the entire surface, ensuring even coverage of all the scored fat.
  • Bake for 20 to 30 minutes, checking regularly to prevent burning. The glaze should caramelise to a deep golden brown. Baste 2 to 3 times during baking with any glaze that collects in the tray.
  • The gammon is ready when the glaze is glossy, caramelised, and slightly crispy in spots.
  • Allow to rest for 10 to 15 minutes before carving if serving hot. Alternatively, cool completely and refrigerate if serving cold.

Notes

Notes

  • Cooking Time: Calculate 20 minutes per 500 grams of gammon. A 2 kilogram gammon needs 1 hour 20 minutes, whilst a 4 kilogram gammon needs 2 hours 40 minutes.
  • Make-Ahead: Cook the gammon up to 2 days in advance and store in its cooking liquid in the fridge. Glaze and bake on the day of serving.
  • Glaze Consistency: This glaze is deliberately thick to prevent dripping. It coats the gammon beautifully and creates an even caramelised finish.
  • Serving Temperature: Gammon can be served hot straight from the oven or cold. Both are traditional and delicious.
  • Storage: Store leftover gammon wrapped tightly in the fridge for 4 to 5 days or freeze for up to 3 months

    Storage and Leftovers

    Store leftover gammon wrapped tightly in the fridge for 4 to 5 days. The gammon can also be frozen in portions for up to 3 months.
    Leftover gammon is excellent in:
    • Sandwiches with mustard and rocket
    • Diced into carbonara or pasta dishes
    • Added to cheese and ham toasties
    • Stirred through split pea soup
    • Served cold with eggs for breakfast
 
Servings: 10