When talking to my daughter on our usual Sunday morning chats, I happened to mention for dinner that evening we were having gammon, something we don’t have very often.
She said she cooked it regularly in Coke, which I did think as she said it, that it was a bit of an urban legend. Nevertheless, I followed her instruction and the meat was delicious, so tender that it literally falls apart.
Kate’s recipe is below but needless to say, I had to adapt it slightly.
6lbs ham or gammon joint, unsmoked (more than enough for 4 people as a main meal and enough left for picking afterwards)
Regular Coke, just enough to cover the joint
1 onion, quartered.
For the glaze
1 tbsp. dark soy sauce
2 tbsp. Demerara sugar
4 tbsp. runny honey
Place the ham in a pan of water and bring to boil for 5 minutes to get rid of any salt on the meat.
Once boiled, drain and place in a slow cooker with the onion and Coke. Set on low for 5 hours. If you are in a hurry, you can cook on high for 3 hours but it is more tender the longer you leave it.
At the end of the cooking time remove from pot, discard the liquid and the onion, and leave the meat to cool slightly.
Preheat the oven to 170°C.
To make the glaze, mix together all the other ingredients. Stir together well until it is all combined. (Kate suggested a red jam, cherry or redcurrant – I didn´t have either and didn’t want to chance strawberry so substituted with honey)
Score the meat and place in a roasting tin.
Brush the glaze over the meat, completely coating, as there is no point in wasting the delicious glaze
Bake for 25 minutes. Halfway through you can baste, using the juices from the pan.
Remove from the oven and leave to rest for 10 minutes. The glaze should be very dark and sticky. Slice and serve with your choice of veggies. Yummy! We had half of ours as an evening meal the rest in sandwiches the next day.