You have to try my version of a Sticky Roast Ham! My Jack Daniels and Coke Ham is to die for! It makes it moist, succulent and so moreish you won’t be able to stop yourself! This started out as Nigella’s famous Coca Cola recipe, but as usual I couldn’t help myself and adapted the recipe for myself. So I thank Nigella for the inspiration!
I serve this with homemade crinkle cut chips – always has to be crinkle … buy it here: …Crinkle Cutter and some good old Piccalilli and some beautiful Crinkle Cut Beetroot from Marks & Spencers. The difference between Nigella and I are some of the ingredients and the end flavour. Although I do use Coca cola I add a few other ingredients to give it a deeper flavour! Try it and see!
This is a recipe for a gammon which is 1.5-2kg
1 whole leek
2ltr Coca Cola
100ml Jack Daniels or any other burbon
3 tbsp Black Treacle
2 tbsp Honey
3tsp powdered mustard
3 tbsp brown sugar
20ml fresh/carton orange juice or squash
1. Most people including Nigella say that most hams these days don’t need soaking. I soak them anyway! Soak them over night in cold water, and then empty the contents and rinse the ham
2. Halve the leek and place in a casserole/large pan and place the ham skinside down on top of the leeks.
3. Pour in all the coca cola as well as half the burbon
4. Bring it to the boil, put the lid on and turn down to a simmer. To work out how long to simmer it usually best going with Nigella’s suggestion of 1hr per kilo. Whilst this is happening pre heat the oven to 230c/450f/Gas Mark 8
5. While it simmers if there is any froth or layer on the coca cola, remove this by skimming it with a spoon
6. Once this is done drain the ham, but don’t throw away all the liquid, keep about 1/2 pint of it. You can discard the leeks
7. In a bowl mix together the rest of the burbon, brandy, black treacle, honey, mustard, sugar and orange, pop in the fridge for 10 minutes while you are sorting out the ham
8. Prepare a roasting tin with a foil lining (essential as trying to clean the tin is a nightmare!) and place the ham in the tin skin up
9. Get a sharp knife and remove most of the thick layer of fat from the ham, score the ham and make holes (small shallow jabs) in the crosses you have scored into the ham with a kebab stick or similar
10. Take the mixture out of the fridge and brush onto the ham where you have just removed the fat layer making sure the mix sinks down the holes that you have made
11. Put the ham into the oven for 15mins until it is bubbling. Take the ham out and baste with the liquid
12. Pop the ham back in the oven and turn the oven down to 180c/350f/Gas Mark 4, and cook for 45mins
13. Whilst it is cooking be sure to baste it frequently to ensure the sticky sauce is being used to it’s full potential!
14. While the ham is cooking, you can now prepare your chips/salad/bubble and squeak/veg or whatever you want to serve with it
15. Once the ham is cooked, leave to rest for 10 mins, and carve with a sharp knife…. hmmmm yum! enjoy!