When CB and I decided to throw a small Christmas get together, we first of all had to agree on The Roast. I use capitals here because I know how contentious the Turkey/Meat-Other-Than-Turkey question is. My tolerance for turkey is still in its infancy and so I lobbied for something else. And when in doubt and looking for something decadent, I generally turn to Nigella.
If you haven’t heard of or tried Coke Ham before, then do it. Don’t think too hard about the idea of boiling a joint of meat in a saucepan full of fizzy drink – it doesn’t sound like the classiest of ideas but it works. The gammon joint doesn’t need to be fancy at all – go for a basic smoked joint. For my American friends, make sure it’s uncooked before you start.
I think this dish probably deserves an outing during the rest of the year but we daren’t – when it comes to juicy roasted meats, we don’t need any further excuses. Serve this with a creamy side dish like cauliflower cheese, dauphinoise potatoes or our delicious Celeriac and Beetroot Gratin.
1.5kg -2kg smoked uncooked gammon joint
2 litres Coke
1 large white onion, peeled and halved
1 handful of cloves
1 heaped tablespoon black treacle
2 teaspoons mustard powder
2 tablespoons brown sugar
- Put the coke, ham and onion in a large sauce pan, cover and simmer for 2.5 hours. Skim off any of the scum that rises to the top.
- Preheat the oven to 240 degrees. When finished, slice most of the fat off and score the joint in diamond shapes. Push a clove into each diamond.
- Cover the ham in treacle, then the mustard powder, then the brown sugar. Put this in a foil lined tray or a disposable foil tray and bake for 20 minutes or so until the top of the joint is bubbling nicely. Baste a few times throughout to ensure the whole joint is moist.