Heavenly Ham

I won’t have a bad word said against Nigella Lawson. Whoever can come up with a recipe for a huge hunk of meat flavoured with my addiction ( full fat cola) and glazed in two kinds of sugar (and a little spice) can be my BFF forever!
And for anyone who is a bit dubious about trying this I urge you to give it a go! It converted everyone who tried it at the Herniman House last Christmas and I’ve been begged to make several this year! And if you are really unsure just make a small one, last year I bought a 1kg gammon for less than £5 in a supermarket, and that was just before Christmas, and the recipe is easy to halve. However I was shouted at a lot for not making enough. Give it a go….you know you want to!

Ingredients:

2kg gammon
2 litres cola (your favourite brand, MUST be full fat)
1 onion, halved
1 tbsp black treacle
1 tsp English mustard powder
1 tbsp Demerara sugar
Handful cloves (optional)

If you think you’re gammon is going to be too salty place it in a saucepan and cover with cold water, and bring to the boil. As soon as it comes to the boil turn off the heat and drain the water away.

Put the gammon in to a saucepan, skin side down, and pour over the cola, it should cover it as much as possible, but if it doesn’t then just remember to turn it halfway through cooking. Add the onion and two cloves and bring to the boil.

Turn heat down so its gently simmering and leave to cook for 2 1/2 hours (remember to turn if needed). If you put the gammon in straight from the fridge, you may need to leave for an extra 20 minutes or so to make sure it’s cooked through.

Preheat the oven to gas mark 9 / 475*f / 240*c

Take the ham (it’s gammon when it’s raw and ham when cooked, unless you’re American when it is always ham – thanks Nigella for that!) out of the cola and leave it to cool until it is comfortable to handle.

Slice the skin and most of the fat from the top, leaving just a thin layer of white fat, and score this in a criss cross pattern to make diamond shapes.

If you want to use cloves you then stud the middle of each diamond with a clove.

Then brush over the fat with the treacle, sprinkle with the mustard powder and then sugar, and place onto a foil lined tray, or a disposable foil tray. You don’t have to, but unless you have a big desire to soak and scrub you’re baking trays I really recommend lining with foil!

Bake in the oven for 10 minutes until sugar has caramelised and formed a gorgeous crust. It will of course look burnt but that’s because of the black treacle.

Try to let other people try some so you can enjoy all the compliments, although it is difficult to share!

This is lovely both hot and cold
Enjoy!

Mrs H xxx

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