Fill your kitchen with the smell of Christmas with this slow cooked gammon. The cola adds a sweet treacly flavour to balance the saltiness of the ham.
Ingreadient
- 1.5-1.8kg unsmoked boneless gammon joint
- 2l cola (not diet)
- 1 carrot, peeled and chopped
- 1 onion, peeled and quartered
- 1 stick celery, chopped
- 1 cinnamon stick
- ½ tbsp peppercorns
- 1 bay leaf
For the glaze
- 150ml maple syrup
- 2 tbsp wholegrain mustard
- 2 tbsp red wine vinegar
- pinch of ground cloves or five-spice
Direction
- Set your slow cooker to medium. Place the gammon joint in and cover with the cola. Add 1 chopped carrot, 1 quartered onion, 1 chopped celery stick, 1 cinnamon stick, ½ tbsp peppercorns and 1 bay leaf.
- Cook for 5½ hrs on low until the gammon is tender but still holding its shape, topping up with boiling water if necessary to keep the gammon fully covered.
- Carefully pour the liquid away, then let the ham cool a little while you heat the oven to 190C/170C fan/gas 5. Lift the ham into a roasting tin, then cut away the skin leaving behind an even layer of fat. Score the fat all over in a criss-cross pattern.
- Mix the maple syrup, mustard, vinegar and ground cloves or five-spice in a jug. Pour half over the fat, roast for 15 mins, then pour over the rest and return to the oven for another 30 mins.
- Remove from the oven and allow to rest for 10 mins, then spoon more glaze over the top. Can be roasted on the day or up to two days ahead and served cold.
