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 Post subject: Ham in Cola?
PostPosted: Tue Dec 22, 2009 8:15 pm 
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Joined: Sat Nov 10, 2007 5:20 pm
Posts: 903
Location: On another planet called Gloucester!
Hi Guys

I am sure there are much better cooks than me out there and I was looking for some advice. Has anybody tried boiling their gammon joint in cola and if so, were they pleased with the results?

I am faced with the task of cooking my gammon and wanted to try something tasty and different. Any suggestions greatly appreciated, I am a bit of a novice when it comes to cooking :lol: :lol:

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PS I am Burneth and I am a lady....!


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 Post subject:
PostPosted: Tue Dec 22, 2009 8:40 pm 
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Joined: Wed Jan 11, 2006 7:10 pm
Posts: 8206
Location: Buckinghamshire
I think I'm going to start charging for cookery advice! :wink:

A fab recipe from a Good Housekeeping Book, and a festive favourite in our house.

1.8kg gammon, soak in cold water for 3 hours then put in saucepan

Add an onion with 3 cloves stuck in it, a bay leaf, 6 peppercorns and 225ml white wine. Add water to cover, bring to the boil and simmer for 1 hour.

Make a glaze from 40g dark soft brown sugar, 2 tbsp orange juice, 1 tbsp clear honey, 1/2 tsp ground ginger and 1 tbsp Dijon mustard.

Drain the gammon and chuck away all the bits it boiled with. Remove the brown skin and make diagonal cuts in the fat to give diamond shapes. Stick a clove in each diamond.

Put a third of the glaze on the gammon and bake at 200 deg C (400 deg F, mark 6) for 45 minutes. Add more glaze 3-4 times during cooking.

Discard the pan juices and serve hot or cold. (I usually serve the pan juices as long as they aren't too salty.)

Very important to soak the gammon beforehand to get rid of as much salt as possible.

You can do the boiling and baking on two separate days if you want to - just wrap the meat in foil and put it in the fridge overnight.

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 Post subject:
PostPosted: Tue Dec 22, 2009 9:23 pm 
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Joined: Tue Oct 27, 2009 8:19 pm
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Had the cola version a long time ago but can't remember that it was that mind blowing. Would def go with Sally-Anne's version - same as my mum does and really tasty.


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 Post subject:
PostPosted: Tue Dec 22, 2009 9:30 pm 
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Location: On another planet called Gloucester!
Thanks S-A that's sounds gorgeous...just wonder if I can spare the wine... :lol: :lol: :lol:

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 Post subject:
PostPosted: Tue Dec 22, 2009 9:58 pm 
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Joined: Thu Dec 18, 2008 10:12 am
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Location: Berkshire
Hello Burneth....I follow almost exactly the same recipe as Sally Anne except I substitue cider for wine , leaving far more of the wine for me :lol:


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 Post subject:
PostPosted: Tue Dec 22, 2009 11:33 pm 
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Joined: Sat Nov 17, 2007 8:55 pm
Posts: 851
Location: Bexley
Love the cola version and always do it that way now. If you're following the Nigella recipe I wouldn't recommend adding breadcrumbs to the cola/muscovado sugar coating that goes on before the quick blast in the oven at the end. I just mix a bit of cola into some muscovado sugar (trying to keep it as thick as possible) and smear that on - delicious!!


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 Post subject:
PostPosted: Wed Dec 23, 2009 9:09 am 
I tried S-A's version last year but with red wine & it was very good but I kept seeing references to the cola version everywhere, so this year I'm trying it.
My Nigella recipe says demerara sprinkled on top of treacle - no mention of breadcrumbs?? How many versions does the woman have - one for every book?
Anyway, recipe here http://www.channel4.com/food/recipes/chefs/nigella-lawson/ham-in-coca-cola-recipe_p_1.html & if I'm not too overfed etc I will report back.

The asterisks stand for *** No idea why it has deemed that a rude word - diet police? :lol:


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 Post subject:
PostPosted: Wed Dec 23, 2009 9:18 am 
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Joined: Sat Nov 17, 2007 8:55 pm
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Location: Bexley
Mine's a fairly old Nigella recipe - maybe she's modified it! You mix mustard, sugar, breadcrumbs and coke then paste it onto the ham. We just find the breadcrumbs give the outside an odd consistency, whereas the coke and sugar do the trick nicely on their own!


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 Post subject:
PostPosted: Wed Dec 23, 2009 9:33 am 
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Joined: Mon Jun 18, 2007 2:32 pm
Posts: 6966
Location: East Kent
Discard teh pan juices?
:shock:

you can make soup with the stock

yours
skinflint
of Kent


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 Post subject:
PostPosted: Wed Dec 23, 2009 10:32 am 
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Joined: Wed Jan 11, 2006 7:10 pm
Posts: 8206
Location: Buckinghamshire
If they're not too salty!

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