Cherry Cola Ham With Hot Honey Glaze
This cherry cola ham is tender, juicy & glazed with a sweet & sticky hot honey glaze. It's super easy to make & is a great dish to serve at Christmas.
Servings: 8 People
Equipment
- Digital Food Probe
- Large Saucepan
- Small Saucepan
- Pastry Brush
- Large Roasting Tin (With Rack)
Ingredients
Cherry Cola Ham
- 2.5 kg Boneless Gammon Joint (Soaked If Necessary - See Notes)
- 2 Litres Cherry Coca Cola
- 1 Orange (Sliced)
- 2 Bay Leaves
- 1 Cinnamon Stick
- 1 Star Anise
- 10 Black Peppercorns
- 10 Cloves
Hot Honey Glaze
- 200 g Honey
- 20 g Sriracha
- 20 g Unsalted Butter
- ¼ tsp Tabasco
- A Pinch Of Sea Salt (Or Use Salted Butter)
Instructions
Cherry Cola Ham
- Place the gammon into a large pan then add in the cherry coke, sliced orange, bay leaves, cinnamon, star anise, peppercorns & cloves.The coke needs to completely cover the gammon. You can top the coke up with water if needed.
- Cover the pan with a lid then set over a medium-high & bring to a simmer.
- Turn the heat down slightly then gently simmer the gammon for 1½ - 2 hours, until it reaches an internal temperature of 71°c/160°f. Skim any froth from the liquid as it appears.Make sure to keep the liquid at a gentle simmer at all times - don't let it boil! I'd recommend checking the internal temperature of the gammon at frequent intervals after around an hour. The gammon needs to be just cooked once poached, as it will finish off in the oven.
- When your ham is almost ready, preheat an oven to 200°c/180°c fan (392°f/356°f).
- Remove the ham from the cooking liquid & place onto a metal rack that’s sat inside a foil lined roasting tray. Set to one side whilst you make the glaze.
Hot Honey Glaze
- Place the honey, sriracha, butter, tabasco & salt into a small saucepan then set over a medium heat.
- Cook the glaze, stirring regularly until the butter has melted then bring to a simmer & cook for another 3-4 minutes, until thick.
Glazing The Ham
- Using a sharp knife, remove both the string & the skin from the ham, leaving a thick & even layer of fat then lightly score the fat in a criss-cross pattern.
- Brush the ham with a third of the glaze then bake in the preheated oven for 10 minutes.
- Once the ham has been baking for 10 minutes, take it out of the oven & brush over half of the remaining glaze. Return to the oven & bake for another 10 minutes then repeat this process once more, bring the total baking time to 30 minutes.After 30 minutes of baking, the ham should be nicely caramelised. If it needs more colour, bake it for another 5 minutes or so.
- Once cooked, let the ham rest for 20 minutes then slice to serve.
Notes
1. To Cook In An Aga -Poach the gammon on the simmering plate then bake on the floor of the roasting oven. If your pan fits in the simmering oven, pop it in there once the gammon has been simmering for 10 minutes (it might take a bit longer to poach like this).
2. Gammon - For this recipe, you'll need a 2.5kg boneless gammon joint that's been rolled & tied. Check with your butcher if your gammon needs a soak, if it does place it into a container, completely cover with cold water then leave in the fridge overnight.
3. Cherry Cola - Make sure to use regular cherry coca cola for this recipe (not sugar free!). Regular coca cola will work as well.
4. Leftovers & Storage - Any leftover ham should be stored in the fridge & will keep for up to 3 days. Ham can be served hot or cold! To reheat, place the ham into a baking dish with a splash of water, cover with foil then bake at 180°c/356°f, until it reaches an internal temperature of 75°c/167°f.