Sticky Roast Ham

This started out as Nigella’s famous Coca Cola Roasted Ham, but as usual I couldn’t help myself and adapted the recipe for myself.  So I thank Nigella for the inspiration!

Sticky Roasted Ham

This has turned into somewhat of a tradition at New year for my partner and I (on his request!) we serve it with homemade crinkle cut chips – always has to be crinkle … buy it here!..Crinkle Cutter.  Then our tastes differ, I go for a simple addition of Marks & Spencer’s wonderful crinkle cut beetroot, whereas my partner favours bubble and squeak.  The difference between Nigella and I is the ingredients and the flavour.  Although I do use Cocacola I add a few other ingredients to give it a deeper flavour!  Try it and see!

Ingredients

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

50ml Brandy

3 tbsp Black Treacle

2 tbsp Honey

3tsp powdered mustard

3 tbsp brown sugar

20ml fresh/carton orange juice or squash

Method

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!

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