Cola ham with maple & mustard glaze

• Gluten free

• Meat

  • 2 kg Unsmoked boneless gammon joint

• Produce

  • 1 Bay leaf
  • 1 Carrot
  • 1 stick Celery
  • 1 Onion

• Condiments

  • 150 ml Maple syrup
  • 2 tbsp Wholegrain mustard

• Baking & Spices

  • 1 Cinnamon stick
  • 1 pinch Cloves or five-spice clove klo-ve, ground dry
  • 1/2 tbsp Peppercorn

• Oils & Vinegars

  • 2 tbsp Red wine vinegar

• Drinks

  • 2 liter Cola

Found on bbcgoodfood.com

Description

Ingredients

• 2kg unsmoked boneless gammon joint
• 2l cola (not diet)
• 1 carrot, chopped Carrot ka-rotThe carrot, with its distinctive bright orange colour, is one of the most versatile root…
• 1 onion, peeled and quartered Onion un-yunOnions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
• 1 stick celery, chopped Celery sell-er-eeA collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…
• 1 cinnamon stick
• ½ tbsp peppercorn
• 1 bay leaf
• 150ml maple syrup
• 2 tbsp wholegrain mustard
• 2 tbsp red wine vinegar
• pinch of ground cloves or five-spice Clove klo-veThe dry, unopened flower bud of the tropical myrtle tree family used to flavour a wide variety…

Directions

• Put the gammon in a large pan and cover with cola. Add the carrot, onion, celery, cinnamon stick, peppercorns and bay leaf. Bring to the boil, then turn down to simmer for around 2 1/2 hrs, topping up with boiling water if necessary to keep the gammon fully covered.
• Carefully pour the liquid away, then let the ham cool a little while you heat the oven to 190C/170C fan/gas 5. Lift the ham into a roasting tin, then cut away the skin leaving behind an even layer of fat. Score the fat all over in a criss-cross pattern.
• Mix the glaze ingredients in a jug. Pour half over the fat, roast for 15 mins, then pour over the rest and return to the oven for another 30 mins, baste half way through. Remove from the oven and allow to rest for 10 mins, then spoon more glaze over the top. Can be roasted on the day or up to 2 days ahead and served cold.

Nutrition