A favourite way of cooking ham from the deep South in the States- it tastes much better than it sounds. Its from ” Nigella Bites ” by Nigella Lawson though she has an earlier version in ” How to Eat”. The stock left over from cooking the ham makes a good base for a black bean soup . Mild -cure gammon should not need soaking, but if you have a salty piece put it into a pan covered with cold water, bring to a boil then drain in a colander.
Ingredients
- 2 kg mild cure gammon at room temperature
- 1 onion peeled and cut in half
- 2 litre bottle Coca- Cola
Glaze:
- a handful cloves
- 1 heaped tbsp black treacle
- 2 tsps English Mustard powder
- 2 tbsps demerara sugar
Servings:
Instructions
- Put the gammon in a large pan, skin side down then add the onions and pour over the Coke.
- Bring to the boil, reduce to a good simmer, partially cover and cook for just under 2 1/2 hours. If your joint is smaller work on the basis of an hour per kilo. Meanwhile preheat the oven to 240 C, 220 Fan Gas Mark 9.
- When the ham is done remove from the pan, reserving the cooking liquid and let it cool a little. You can prepare everything up to this point some time in advance if wished.
- Remove the skin leaving a thin layer of fat. Score the fat with a sharp knife to make large diamond shapes. Stud each diamond with a clove then carefully spread the treacle over the skin.
- Gently pat the mustard and sugar on to the sticky fat. Put into a foil lined roasting tin and cook for about 10 minutes until the glaze is browned and bubbly. If the ham has cooled it will need 30-40 minutes at 180 C, 160 Fan Gas 4. Increase the heat towards the end if you need to.
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