The next of many festive recipes! This one’s become a tradition, served on Christmas eve with cocktails. My husband makes this one, so I can’t claim any credit. I do enjoy eating it though!
Ingredients
2kg mild-cure gammon joint
1 onion, peeled and halved
2 x star anise
2 litres cola (full fat)
Cloves for studding.
For the glaze:
200g marmalade (with zesty bits)
1/2 tsp ground ginger
1/2 tsp ground cinamon
1 tbsp dijon mustard
Preparation
Bring the gammon up to room temperature. Put in a large pan, skin side down. Add the onion and star anise and cover with cola. Bring to the boil, reduce to simmer and rest the lid on the top so it’s not completely sealed.
Scoop off any impurities that rise to the top. Leave to bubble for 2hrs 15 mins.
Disregard the cooking liquid, remove the ham, plate and allow to cool slightly.
Heat the oven to 220c, 200c fan, gas 7. Remove skin from the ham, leaving a thin layer of fat. Score the fat in a diamond patters and push a clove through the point of each diamond.
To make the glaze, put all the ingredients into a pan and bubble up to the boil. Simmer for a few minutes until all syrupy.
Brush the glaze over the ham and bake for 10 mins. Remove the ham, brush on some more glaze and bake for a final 10 mins.
Word of warning – the cola can really smell during the boiling phase- but don’t let it put you off. The end result is well worth it!