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Coca-Cola™ Hock Ham

They used to say it's 'Always Coca-Cola' but I bet your bottom dollar most of you are not used to seeing this fizzy favourite thrown into the dinner pan. But it turns out, as far as glazes go, you can't go far wrong by incorporating the Western World's favourite carbonated soft drink. Coca-Cola's subtle hints of vanilla and cinnamon permeate through the gammon joints, creating the fulcrum of a dish that is bound to be packed with flavour. Yet another string in the Coca-Cola franchise's mighty bow!  

Ingredients (Serves 2):

 

- 2 Kilograms of mild-cured gammon joint

 

- 1 Onion

 

- 2 Litres of Coca-Cola™

 

- 1 Handful of cloves

 

- 2 Tbsp of black treacle 

 

- 2 Tsp of English mustard powder

 

- 2 Tbsp of demerara sugar

Recipe Profile:

 

- Balanced Meal 

- High in protein 

- Source of Manganese 

- Source of Vitamin K  

Cooking Instructions:

 

1. Skin any bulky sections of fat from the gammon joints and put in a large pan. 

 

2. Peel and dice the onion before adding to the pan with the gammon. 

 

3. Pour over two litres of Coca-Cola into the pan and bring to the boil.

 

4. Once pan has been brought to the boil, reduce to simmer, and leave for 2½ hours. 

 

5. Meanwhile, pre-heat the oven to 450F (240C). 

 

6. Once gammon has had its time, take out of pan, and place on foil-lined roasting tin. Leave to cool for 5 minutes, 

 

7. Once cool, remove the skin of the gammon, leaving just a thin layer of fat. 

 

8. Score the fat into diamond shapes using a sharp knife, before studding the corners of each diamond with a clove. 

 

9. Evenly spread 2tbsp of black treacle across the two gammon joints, being mindful not to dislodge the cloves. 

 

10. Gently pat the mustard powder and the demerara sugar into the fatty sections of the gammon joints. 

 

11. Put the foil-lined roasting tray with gammon into the oven and leave for 15 minutes on 450F (240C). 

 

12. Remove from oven once surface of gammon is bronzed, and bubble pockets are visible. 

Original photography, shown here with mediterranean vegetable rice and fresh leaves. 

Contributor: Joe Lacock, Queen Mary University, History

"Generally, I tend to go for more Italian-influenced cuisine, but I've got a penchant for more rustic dishes too. This is perhaps my most creative recipe, but the risk of adding the coke seemed to pay off when I served it at a dinner party last year. I must say I was quite pleased with myself. Give it a go if you're feeling daring!"

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