Prep Time 30 minutes
Cooking Time about 8 hours on low
- 2kg unsmoked gammon joint
- 2 litres full-fat Coke
- 1 onion, sliced
- 1 carrot, roughly chopped
- 1 stick celery, chopped
- 1 bay leaf
- Good crack of pepper
- Cloves (optional)
- 150ml honey
- 2 tbsp English mustard (wholegrain will work well too)
- Salt and pepper to season
- Put the onion, carrots and celery into the slow cooker, and rest the gammon on top. Pour in the cola, and drop in the bay leaf and add a good crack of pepper to the cola. Ensure that the cola totally submerges the gammon. Cook on low for 8 hours.
- Now the gammon is cooked it’s officially known as “ham” (although Americans call gammon “ham” even when uncooked!). Use two forks to lift the ham from the slow cooker to a roasting dish then heat your oven to 170°C; this is the perfect time to let the ham cool slightly so that you’re able to work with it. You can discard the remaining contents of the slow cooker.
- Remove the layer of skin, then using your favourite sharp knife score a lattice into the thin layer of fat left on the ham. If you’re feeling fancy, stab a clove into each of the diamonds in your lattice.
- Mix together the honey and mustard in a bowl with a crack of salt and pepper, then pour over the ham. Roast the ham for 20 minutes, basting half way through. Turn up the head towards the end if you think it needs it – you want the outside of the ham to be a gorgeous golden charred colour!