Honey and Mustard Glazed Coke Gammon
It’s that dreaded time of year again. Between scurrying around for last minute presents and substantial prolonged festive hangovers it can be hard to fit cooking in. This lazy recipe is here to change that.
Gammon is a conventionally Christmas meal, it’s the less attractive but more fun cousin of turkey. A good gammon can be whipped up with minimal effort and easily appease the in-laws on boxing day. This is a super secret recipe that has been handed down through my family for ONE WHOLE GENERATION (From my Dad to me)
If you’ve got a slowcooker this recipe will be an absolute breeze. I used a 2.4kg gammon joint which I got from my local butcher for £6 (To any international readers, this equates to an absolute steal) If you don’t have a slowcooker don’t fret. You can just use a sauce pan and it turns out equally as well.
I soaked my gammon overnight to remove excess salt, if you don’t like your meat too salty I’d recommending doing this as well.
As pointed out by Andrew within the comments you can also slow-cook in stock or beer.
Coke Gammon Ingredients
- Gammon Joint
- Coca Cola (Enough to submerge the joint, it took a litre to cover mine)
Glaze Ingredients
- 2 tbsp Honey
- 1 tbsp Wholegrain Mustard
- Left over gammon/coke juices
Coke Gammon Cooking Steps
1) Coke, meet gammon you’re going to be spending a lot of time with each other.
2) Submerge your gammon in the coca cola, I used slowcooker on high for 8 hours. If using a sauce pan, bring to the boil and then simmer for 2 – 3 hours. I removed the skin after it had spent the necessary time in the slow cooker
3) Once either steps have been completed above, you should remove the gammon from the pan and leave to cool. At this stage I also removed the skin. Dispose of most of the coke but keep a little to add some liquid to the glaze. Pre-heat your oven to 180c at this point
4) Once cooled, score the fat that’s left over and put the joint in a baking tray. Mix your glaze with the ingredients listed above (and a little bit of leftover cooking coke)
5) Once the ham is coated , put it into the oven for 20 mins. Take out at this moment and spoon excess glaze over. If the glaze isn’t caramelizing turn up the heat and keep an eye on it!
6) Remove the coke gammon from the oven and leave to rest before carving, enjoy!
1. Since I loathe Coca Cola (and Pepsi), I would just cook the gammon in a normal vegetable stock. I don’t know if you want to add this option for other people like me, or just for general use – apart from anything else, that much Coca Cola has to be bad for you (but see under “2. literals” below). However beer is also an excellent alternative.
2. Literals &c.:
para 3: “Once either steps have been completed..” – should be “Once either step has been competed …”, and
“Dispose of most of the cook” probably ought to be “Dispose of (Throw away ?) most of the Coca Cola”, but there may be some who would take a harsher view of your cooking skills, and
“Pre-heat your over to 180c” should of course read “your oven”
3. Basically this is, as you say, a delicious, easy and fairly cheap dish – but I find that you need more honey and a lot more mustard.
Thanks for this anyway, and I look forward to looking at your other offerings.
Cheers, Andrew
Hi Andrew,
Thanks for taking the time to comment, always great to get feedback.
I have included the suggestion of stock or beer within the main post(I’ve previously used cider – but settled on this method) I have also corrected the in-text errors, thank you for pointing those out as they often slip through the net.
In regards to the glaze, I’ve found the surplus ‘gammoned coke’ offsets the need for more honey, but interesting point on the mustard (the amount I’ve specified suited me, but I suppose different strokes for different folks!)
Cheers, James
I absolutely love the coke recipe.
Tasty and delicious. Thank you.
I cooked the meat in the saucepan as don’t have a slow cooker. Instead of Coke I used 2x 500ml cans of cider and 400ml water, and studied the meat with cloves.
Wonderful tasting meat once oven cooked with mustard and honey.
The liquid I skimmed the fat off added a cinnamon stick and boiled for 5 mins, made a lovely hot cider drink to accompany the meat meal.