Ham in Cola?
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Ham in Cola?
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
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
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PS I am Burneth and I am a lady....!
PS I am Burneth and I am a lady....!
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I think I'm going to start charging for cookery advice!
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.
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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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!!
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/ch ... e_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?
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/ch ... e_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?
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