This is something that I pull out for special occations – like holidays or special dinners where a roast is absolutely necessary. Like the family julefrokost. Although it’s a bit odd, cooked in cola and all, everybody love it and ask for it, and have been doing so since the first time I cooked it.
It used to be my mother cooking the ham back in the days, but she cooked it in some way that made the entire house stink. When I then found a special (or should we continue with calling it odd?) recipe I wanted to try a few years back, I took my chance to suggest that I cooked the ham that year. And I’ve been cooking the ham for the annual family julefrokost ever since.
Now, it’s no big secret that I got the recipe from Nigella Lawson. Then it’s said. But I *did* make some adjustments.
I know Nigella has talked of making soup from the cooking liquid – now I can’t remember which one, but I will post it if I find it.
Now, here’s what happened this year:
Although I think I got all the good tips on timing worked into this recipe, I think it’s a good idea to read Nigella’s recipe, too, as I may not get all of the goodies on cooking and roasting into my version of the recipe.
1 678 g gammon (US: ham)
1 1½ liter bottle of Coca-Cola
1 onion, peeled and cut in halves
For the glazing
1 tablespoon organic dijon mustard
1 tablespoon organic maple syrup
1 small handful (or 1 unit) of cloves.
For the leftover Coke
A large glass.
A slice of lemon.
Ice cubes if desired.
- Put your gammon into a pot, fat side down (if possible). Add the onion and cover ham and onion in Coca-Cola. Cook for 45 min. (add 15 min. if the gammon comes straight from the fridge).
- Put possible ice cubes into the large glass, pour the rest of the Coke over the ice/into the glass, squeeze lemon juice into it, and enjoy while cooking.
- Mix mustard and syrup in a small bowl.
- Preheat oven to 240º C.
- When the gammon has been cooked (and is now officially a ham, I suppose), take it out of the liquid and put it on a chopping board.
- Slice off the fat, leaving a thin layer, score the thin layer with a sharp knife to make fairly large diamond shapes, and stud each diamond with a clove.
- Place the ham in a roasting pan. Cover the “diamonds” with glaze, and pour the rest of the graze over the rest of the ham.
- Put it in the oven – the original recipe says it should be there for 10 minutes, but my nose could tell me different before the 10 minutes had gone, so keep an eye (and nose!) on it. Take it out (before it burns!) and let it rest.