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Coco-cola glazed gammon recipe

Coco-cola glazed gammon recipe


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  • Recipes
  • Ingredients
  • Meat and poultry
  • Pork
  • Roast pork

This is an excellent way of cooking gammon. It's basted with coke and then patted with a mustard breadcrumbs and baked until golden.

136 people made this

IngredientsMakes: 12 - 14 servings

  • 1 (4.5kg) whole, fully-cooked, bone-in ham roast
  • 1.5 litres cola-flavoured fizzy drink
  • 220g light brown soft sugar
  • 1 tablespoon mustard powder
  • 2 tablespoons Dijon mustard
  • 225g dried breadcrumbs

MethodPrep:30min ›Cook:3hr45min ›Extra time:30min resting › Ready in:4hr45min

  1. Preheat oven to 170 C / Gas 3.
  2. Place ham fat side down in a shallow tin. Pour cola into tin 1.25cm deep. Bake 2 to 3 hours or until ham can easily be pierced with a fork, basting with cola every 15 minutes. centre of ham will read 60 degrees C on a meat thermometer. Remove ham from tin and cool.
  3. Increase oven temperature to 190 C / Gas 5.
  4. Cut away the rind with a sharp knife. Combine sugar, mustard, breadcrumbs and enough cola to form a thick paste. Spread paste over entire ham. Place ham on roasting rack in oven and bake 45 minutes longer, basting every 10 minutes, until mustard paste has melted into a dark glaze. Let stand at room temperature 30 minutes before slicing.

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Reviews & ratingsAverage global rating:(55)

Reviews in English (42)

amazing loved this recipe-12 Jan 2016

by chynook73

I just made this for Christmas dinner for 8 guests. All I heard was "WOW!!" I used a 2-liter bottle of vanilla coke for a 12 pound bone in smoked ham. I turned the ham over in the roaster every hour or so to evenly distribute the cola juices. This saved me from having to stay in the kitchen to frequently baste it. I skipped the step with the paste and additional cooking on a roasting rack. This ham is very juicy, not salty at all, and very tasty. When my guests heard how I was making the ham, there was a lot of raised eyebrows. But when it came time to eat...let's just say I never heard them be soooo silent. All their skepticism went away with the first bite. Thank you for posting this recipe and the bellies of my guests thank you!!!!!-26 Dec 2002

by MICHELLE_F

I made this ham for my in-laws at Easter this year. What a terrific idea to add cola in the cooking process! I did however tweek it a little. We had 2 half hams that totalled just over 8lbs combined. I scored the top of both hams and poured 2 cans cola over them. (Two cans gave me about a half inch in the bottom of my big roast pan.) I left the lid on and basted about every 15-20 minutes with the cola in the bottom of the ham. I didn't make the recommended paste for our ham but rather did what I usually do when making a ham. Mix together 1 cup brown sugar, 1 tbsp dry mustard, 1 tsp yellow mustard, and enough real maple syrup to make a thick "slurry". The ham was baked in total for 2 hours. During the last half hour is when I brushed on the maple mixture, with the lid off. My partners scepticism about cola and ham together went away with the first bite he had! I didn't tell our guests till after they were done that it was basted with cola...my mother and father-in-law had 5 plates between the 2 of them! The cola was a tasty addition to my old recipe. Thanks so much!-21 Apr 2003


Slow Cooker Gammon in Cola

It may sound a little but obscure, but Slow Cooker Gammon in Cola really works! Using the cola as a cooking stock adds a sweet malty taste to the meat which really enhances the flavour.

Gammon is a great joint of meat to serve as an alternative to more traditional slow cooker roast beef or slow cooker lamb shoulder.

I like to think it&rsquos fairly foolproof with the cooking too, as you start off by simmering the joint in liquid which keeps it nice and moist.

Coupled with a honey and mustard glaze, it&rsquos a really delicious combination!


Place the gammon joint into a large lidded saucepan, cover with cold water and bring to the boil over a high heat. Drain the water from the saucepan, add fresh cold water, the onions, carrots, celery, bay and peppercorns and bring to the boil once more. Reduce the heat, cover with a lid and simmer the gammon and vegetables gently for 20 minutes per 500g/1lb 2oz. (If your pan is not quite large enough to cover the joint completely, turn the gammon over halfway through the cooking time.)

Remove the gammon from the water and set aside to cool for 15 minutes. (The cooking liquid can be strained and reserved for making soup for another time.)

Preheat the oven to 200C/180C Fan/Gas 6 and line a large roasting tin with kitchen foil.

Use a small knife to remove the rind from the gammon joint, leaving as much of the fat intact as possible. Score the fat in a diamond pattern, and push a clove into the centre of each 'X'.

Place the gammon into the foil-lined roasting tray, ensuring that the sides of the foil come halfway up the joint to contain any roasting juices.

For the glaze, mix the honey and mustard together and brush half of it evenly over the gammon, including one side of the joint. Roast in the centre of the oven for 10 minutes, then take the joint out and brush the top and remaining side with the rest of the glaze. Return the gammon to the oven for a further 10– 15 minutes, rotating the tin so that the opposite side of the gammon faces the back of the oven.

The gammon is ready when the fat on top is glossy and golden brown. Cover loosely with foil if the top begins to look too brown. Remove the gammon from the oven and set aside to rest for 15 minutes before carving.

Pour any juices that have collected in the kitchen foil into a small pan, and warm through gently.

Carve the gammon, serve on a large platter and spoon over the warmed juices .

Recipe Tips

Gammon joint cooking time: Simmer 20 minutes per 500g/1lb 2oz

If the gammon is to be served cold, remove the joint from the fridge and allow to come to room temperature for 30 minutes.


A Christmas Coca Cola Ham!

I’m seriously in love with this coca cola ham glaze!! The last few times I have eaten baked ham with coke I wasn’t super impressed and didn’t even finish the 1 slice I put on my plate. However, today at dinner I was guilty of eating 5 pieces (Shhh…our little secret)…I just kept going back for more because the flavor is just so so good! This Cola Glazed Holiday Ham will not disappoint!

While I love a good slow cooker ham with coke, I also equally love desserts. For a delicious Christmas dessert recipe, try our Christmas jello!


  • Calories per 100g (3½oz)
  • serving: 200kcals
  • Fat per 100g (3½oz) serving: 8g
  • For the glaze:
  • 1 rounded tbsp wholegrain mustard
  • 2 generous tbsp clear honey
  • 2tbsp cranberry jelly, or redcurrant jelly

Tie extra string round the gammon joint to help it keep its shape during cooking. Put it in a large pan and pour over orange juice and enough cold water to cover the meat. Add the onion, celery, carrot and the bay leaves.

Cover the pan, bring to the boil (it takes 15 mins), then reduce the heat and simmer gently for 2 hours, or 55 minutes per 1kg (2¼lb).

Lift the gammon out of the pan into a roasting tin (reserving the cooking liquid).

Set the oven to 220°C/Gas Mark 7 (The turkey should be out of the oven by now.) Mix the ingredients for the glaze in a small bowl. Cut the string from gammon, then with a small, sharp knife, cut or carefully pull away the rind while leaving the layer of fat intact. Score the fat into a diamond pattern and stud the centre of each diamond with a clove.

Spoon or brush half the glaze over the top. Pour about 600ml (1pt) cooking liquid into roasting tin to prevent the juices burning. Roast the gammon in the middle of the oven for 10 mins, then take out and brush with more glaze. Return gammon to the oven for another 8-10 mins, until it’s golden. Leave for 10-15 mins before carving into thick slices.

Pour the roasting-tin juices into a small pan and reduce a little, then thicken with cornflour slaked with cold water, if you like.


Gammon cooked in coke with a spicy honey mustard glaze

A delicious recipe for gammon cooked in coke with a spicy honey mustard glaze.

Ingredients

Recipe for the glaze

1 Tbs English mustard powder (I used Dijon)

Instructions

Place the gammon in large pot, cover with water and bring it to the boil. Discard the water and place it back in the pot and cover with the coke. Add the onion, peppercorns and star anise. Bring this to the boil and then turn it to its lowest setting and allow to simmer. You will need to simmer for 20 minutes per 500gms of meat. When it is finished, turn off the heat and allow the gammon to cool in the pot with the liquid.

Mix all of the above glaze ingredients in a small pot and heat until it comes together in a thick glaze.

Preheat the oven to 200 C / 18o C fan assisted. Remove the gammon when it is cooled and peel off the thick outer skin, leaving an even layer of white fat. Score the fat diagonally to create a diamond-shaped pattern. Stud each diamond with a clove. Brush the glaze over the gammon and place in the oven on a tray and bake for 20 – 30 minutes, checking it regularly to ensure it doesn’t burn. Baste 2 – 3 times with the left over glaze.

Notes

I found that the glaze coated the gammon very evenly and thickly and didn’t drip off as much as other glazes I have used in the past.

Did you make this recipe?

The glaze was absolutely delicious but I think that next time I will cook it in the more traditional way and how I have always cooked it in the past, with beer, celery, onion bay, peppercorns and carrots.

If you are looking for another incredible gammon recipe and my new favourite, check out my Instant Pot Gammon with ginger beer and Rooibos


Coca Cola Glazed Ham with Brown Sugar and Dijon

Note: Can also substitute root beer, Dr Pepper, lemon lime soda or ginger ale.

Coca Cola Glazed Ham with Brown Sugar and Dijon

Prep time: 10 min
Cook time: 2 hour 30 min
Yield: About 12+ servings
Ingredients

  • 1 (6 to 8 pound) fully cooked, shank-end half ham
  • 1 to 2 cups light brown sugar, firmly packed
  • 1/2 cup Dijon mustard
  • Sliced pineapple, optional
  • Whole cloves, optional
  • Cherries, optional
  • 1/2 can of (regular) Coca-Cola Classic

Instructions

Preheat the oven to 350 degrees F. Line a roasting pan that is just large enough for the ham with aluminum foil to help with clean-up. Add another section of aluminum foil for wrapping loosely around the ham.

Score the ham into a crosshatch pattern and, if desired, stud the intersections of the crosshatches with whole cloves. Place the ham cut side down into the aluminum foil tub. Mix 1 cup of the brown sugar and mustard together to form a thick paste and smear it all over the ham. Use 2 cups if you like it sweeter. If you are going to use pineapple, you can substitute most or all of the mustard with the pineapple juice – also very delicious. Add pineapple slices if desired, and using a toothpick, decorate the center of the pineapples with a cherry.

Pour the cola carefully over and around the ham, pull the foil up loosely around the ham and bring it together, but in a manner that you can easily get into it because you are going to be basting. Bake at 350 degrees F for roughly about 18 minutes per pound, or until the center of the ham reaches slightly over 140 degrees F on an instant read thermometer, basting occasionally. Check the instructions on your brand of ham for their recommendations as different companies do give variations on baking.

If desired, unwrap the ham and place it under the broiler to brown, with the door ajar, about 5 minutes, watching it carefully. Remove ham to cutting board and allow to cool. Mine was browned enough to suit me.

Plate the ham and pour the pan drippings all over the top, or to make a pan gravy, plate the ham and drizzle on a few spoons of the drippings. Tent loosely with foil to keep warm. Transfer the remaining pan drippings to a skillet, bring to a boil, stir in 1 to 2 tablespoons of butter to add richness, and let reduce and thicken slightly. Place into a gravy boat or pourable vessel to pass at the table.

Coca Cola Glazed Ham with Brown Sugar and Dijon


3 pounds fresh or fully cooked ham (standard bone in ham)
salt and pepper, to taste
1 tablespoon dry mustard
1 tablespoon prepared mustard
3 cups coca-cola
1 teaspoon ground cinnamon
1/2 cup packed dark brown sugar

Lightly score surface of ham and season with salt and pepper. (use less salt if using a cured ham) Place in crockpot, skin side down.

Combine mustards, coca-cola, ground cinnamon, and brown sugar and blend with a wire whisk in a small saucepot. Cook and stir over medium heat until mixture dissolves. Bring to a boil and simmer for 1 minute. Pour over ham in the crockpot. Cover and cook on low for 8-10 hours. Slice and serve hot or cold with remaining sauce as a glaze.


Since ham steaks are thin and already cured, they are a fast meal. They are also already cooked so essentially all you need to do is slice, dice and apply some heat (or leave whole…. as instructed below).

Simply cook them in a skillet for 3 to 4 minutes per side, until browning to serve whole. If you would like, they can also be baked in an oven. Make sure you add moisture tho to prevent them from drying out.

Looking for more hammy dinner ideas? Check out 10 ideas for Ham that you could totally use steaks for. If using them in other recipes, you can chop the ham and sautee it in hashbrowns, frittatas, stir-frys, scrambles and more!

Pretty much, anywhere you’d toss in some bacon, try tossing in chopped up ham instead.

Need more fast pork recipe inspiration? Check out my favorites!


Coco-cola glazed gammon recipe - Recipes

I almost always cook my ham in a slow cooker. I simply place the bagged ham in the pot of a slow cooker. On holidays, it keeps my oven free for other baking during the week, it's suppertime when I get home from work in the summer, it keeps my kitchen cooler.

I have to ask, why does everyone want to convert everything to a crockpot recipe? i'm not trying to be a smarta$ here - But what is the obsession unless you have to be gone/at work all day?

most likely people want to do a crockpot ham recipe to free up the oven. especially on holidays when there is lots of food going into the oven

I guess. but boiled meat is just not good.

Could you do this in a crock pot with the crock pot bag?

Thanks Mandy! Guess I'll have to hitch up my MonkeyPants & fire up the old oven 'cause that ham looks great.

Dont care what time of the year it is but seeing as my recipe is similar thought I might let you know its ok to pull out that grill or smoker for that ham as well. works wonders.

I love baking ham and having all the leftovers! This looks fabulous!

This sounds fabulous but I just want to make sure I've understood the trimming part. If I've understood, all the skin gets taken off as well as most of the fat then, what I cut the pattern into is the thin layer of fat left on the ham. Or do I remove ALL the fat and cut into the meat of the ham? Thanks.

You are absolutely correct! You want to leave some fat on. say between 1/8 and a 1/4 of an inch. You might have some areas on your ham that have no fat or skin (just a cured "rind"), just score those parts the same as you score the fat.

Brilliant. Thanks very much. :) Niki. from New Zealand

Leave the fat on. It makes the whole ham delicious.

I found this recipe through Pinterest and oh my! Im so glad I did! It looks amazing! Ill have to try it this year! I am doing a roundup of unique Thanksgiving ideas and I would love to add this, if possible. Either way, thanks for the recipe!

I bought a half a ham which is 11 lbs will that work ?

Do you have to use the oven bag?? Could I cook it and baste it every few minutes and have the same end result?

Yes, that will probably work :)

Would a boneless ham work cuz this soumds so good!

I'm a 6-day-a-week vegan who NEVER cooks meat anymore and I have never baked a ham before in my life! BUT - I am a southern transplant in California, so when my friends come over they expect some south in their mouth. I'm hosting my book club's Christmas meeting this year, so I"m gonna give this ham a try. but I'm a little scared.

Don't be scared! You'll do great!

Ihis was the Bomb, we did it for Thanksgiving and it was great.

I have a 20 lb. ham that I would like to do. Would I have to double the recipe for the ham? I noticed the recipe is for a 10 to 12 lb. ham. I will use oven bag. thanks! I need this info by in the morning!

please email the answer to [email protected] thank you.

I'll shoot you an email too but in case anyone else was wondering about it. yes, double the glaze and amount of coca-cola. The recipes makes a good bit of glaze but it's better to have too much than not enough. Also, bake the ham for about 3-3.5 hours or until the internal temperature is at 140 degrees. You're really just heating it through and making the outside bits browned and caramelized and gorgeous :)

This glaze makes an awesome ham gravy as well!!

Wondering if cloves would be good with this or flavor overkill? Have you ever tried it with them or are they more of a north thing with ham? : ) I love the idea of the combined flavors - mustardy sweet

yum! Thanks for the recipe!

I think cloves would be lovely!

Yep! If you're not buying a whole ham, you're getting a half (duh, right?). the half is either the shank or the butt end. Either way, as long as you've got a bone, you're good to go!

Yes, would also like to know about the ham shank. But my mother is allergic to mustard and I was wondering if you knew of anything that would make a good substitute?

See above about the shank. About the mustard. I was going to suggest prepared horseradish but it may cause a reaction too as they are similar. The dijon brings some acid and creaminess to the table. Maybe use a creamy vinaigrette dressing or mix together mayo and white wine with a splash of lemon juice.

Question. Should I cover the large roasting pan?

No, you want the bag to be puffed up and a lid would smoosh it down.

Don't have a can of cola? Could I use Dr. Pepper?

Go for it! I bet it would be great!

I used this recipe for my Christmas ham and it was the best ham I ever tasted. The only change I made was I skipped the oranges and used a can of pineapple rings pouring the juice over the ham and placing pineapples over the ham held in place with toothpicks half way through the cooking process. This prevented me from washing off the brown sugar mixture. Thanks for the delicious recipe!

I prefer the pineapples too. My question: Did you cook in Browning bag? I noticed that you added pineapples half way. I'm wondering if I could put the pineapple in the bagatelle the beginning?

can you use brown paper bag , will it leak out cause of paper bag, and i was thinking of a lil jim beam or jack daniels how much do you sauggest shot or less huh. and I also am thinking of pinaapples ? do you think this is to many different flavs?
any replies can be sent on my face book Iam not a member yet,, and am planning on for Christmas tommorrow Thanks for any inpu. and Merry Christmas. to all may Yule tide be merry

Dear "Unknown", I suspect you were knocking back a few when you wrote this as you never listed your "facebook" name/account & if you're reading this it probably means you didn't burn down your house. To answer your query Dear heavens NO. Do NOT ever use brown paper bags in an oven. I hope you opted out & just used a foil tent or got a plastic cooking bag. I am currently cooking our ham & popped on to look at this for a glaze idea. I've only used rum before in a ham glaze (dee-frickin-licious!) & being that ham is a very forgiving meat, I suspect you can use whatever you'd like in the recipe & it won't be gross as long as you stick to a sweet base. I've got my little uncured ham spiked with cloves & pineapple & am going to make this Coke glaze to brush on, no alcohol this time but I'd recommend trying rum before Jim or Jack. Hope you sobered up & didn't use a paper bag WHICH YOU SHOULD NEVER THINK OF DOING, NEVER EVER. The cooking bags spoken of in this recipe are made for the oven are made from food grade polyester &/or nylon (no, put Granny's stocking back in her drawer it's not the same. ) & are made to withstand the heat whereas paper bags are flammable! As I mentioned, you can make a cooking bag from aluminum foil (I prefer using Reynold's Heavy Duty foil) but there's no other shortcuts. Merry Christmas & remember kiddies donate to your volunteer fire departments.


Coke Gammon Ingredients

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!

Like this? Here's some other cool stuff:

4 Responses

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

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!)

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.

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