Baked Ham in Coca Cola with Cheesy potatoes
This delicious never fail baked ham in coca cola, is an easy to cook Nigella recipe. I dont the know the science behind it, but the coke works is sugary molasses magic on the meat, and makes it very tender. Nigella suggests about 2.5 hours for the simmering in coke, but always leave it closer to 4 hours of simmering – it doesnt dry out, and the ham becomes like pulled pork.
To Cook The Baked Ham in Coca Cola: (serves 6 greedy people with plenty of leftovers)
- 2 kg Unsalted Gammon
- Coca Cola (enough to fully cover your ham) I use between 1.5 – 2 litres depending upon the size of my pot.
- 2 Onions
- 2 Large Carrots
For the Glaze:
- 2 table spoons black treacle
- 3 teaspoons mustard powder
- 3 teaspoons brown sugar
For the Cheesy Potatoes (serves 6)
- 1.5kg potatoes peeled and cooked (or a combo of your favourite vegetables)
- 2 table spoons Olive Oil
- 2-3 table spoons plain flour (to make the roux)
- 100g Cheddar Cheese
- 50g Gruyere
- 2 pints Semi Skimmed Milk
- Handful Breadcrumbs
- Grainy Mustard (optional)
- Knob of butter (optional)
Some recipes for baked ham suggest boiling and discarding water to get rid of salt, but Ive never found that necessary. Just give the ham a wash before adding to a pan large enough to fully cover it in coca cola. Throw is some onions, carrots, pepper corns a bay leaf. Cover with the coke, and place on the hob. Bring to the boil, then turn down the heat to a low simmer. This should simmer for 3-4 hours. You may need to top up the liquid. I sometimes do this over night in the slow cooker, in which case add on a few hours.
Once cooked, remove from the liquor. Cut off most of the fat and place in a baking tray. Coat the ham liberally in treacle before adding a layer of mustard powder and finally a layer of brown sugar.
Bake in the oven on at around 220 degrees celsius until the sugar has all caramelised into the ham.
To serve, cut in to slices, or pull apart with forks.
The best accompaniment for baked ham in our families opinion is some form of vegetables and cheese sauce. Cheesy potatoes are perfect. But if you want something lighter than potatoes, substitute your favourite vegetables. Any combination of cauliflower, leeks carrots, broccoli will work fine. I often sneak a few others like brussel sprouts in. The kids dont seem to object so long as they are nestled under the cheesy sauce blanket. The key points are:
- Definitely dont stint on the sauce. It has to more than cover the vegetable.
- The veg will need to be boiled separately, as all the different vegetables have a different cooking time.
Whatever combo you choose. Boil the veg to just soft. Slice in to wedges or thick slices and place in deep dish
This isn’t a fancy gratin or dauphinoise. Think the kind of simple sauce you’d make for a comfort mac n cheese.
Add the oil to a pan and warm up. Mix in the flour to make a roux, stirring the milk until the sauce thickens. Add a teaspoon of grainy mustard, followed by the cheese, holding back a handful for the top. Once the cheese has melted, season to taste, and add a knob of butter for richness before pouring over the potatoes (or veg).
Sprinkle the top with a handful of grated cheese and breadcrumbs for a crunchy topping. Bake in a hot oven until crunchy on top.
Over the summer, we have a revolving door of house guests, and this is one of my favourite easy meals that cater for a large group. Add salads, hunks of bread and some pickles, and this is a veritable feast.
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