Nigella Lawson’s ham in Coca-Cola

Name: Nigella Lawson's ham in Coca-Cola recipe
Prep time: 30 min
Cook time: 210 min
Total time: 240 min
Yield: 8
Ingredients: 2kg mild-cure gammon (uncooked ham); 1 onion, peeled and cut in half; 2l cola; Handful of cloves; 1 heaped tbs black treacle; 2 tsp English mustard powder; 40.00 ml demerara sugar

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30m

3h 30m

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"The first time I made this, it was, to be frank, really just out of amused interest. I’d heard, and read, about this culinary tradition from the Deep South, but I wasn’t expecting it, in all honesty, to be good. The truth is it’s magnificent, and makes converts of anyone who eats it. But, if you think about it, it’s not surprising it should work: the sweet, spiky drink just infuses it with a spirit of barbecue. I have to force myself to cook ham any other way now; though often I don’t bother with the glaze but just leave it for longer in the bubbling Coke instead. But just one thing before we start: don’t even consider using Diet Coke; it’s full-fat or nothing." – Nigella Lawson. This is an edited extract from The Really Quite Good British Cookbook, edited by William Sitwell (Echo Publishing, $49.99).

What you need to know before you start

You’ll need roughly 3 hours to complete the dish. This includes 2 hours 30 minutes for the ham to simmer with the cola and a quick 10 minutes in the oven for the glaze to become bubbly and delicious. You’ll also need a pan large enough to fit the whole ham, with a lid, a roasting dish lined with foil, a sharp knife to score the ham and a brush.

You can have some flexibility with this recipe. You can cook the whole dish from start to finish in one go, or you can simmer the ham in Coke, let it cool completely and finish off the cooking at a later stage. You can choose this later option if you’re working in advance or need the oven for another recipe at the same time.

Why is this the best ham in Coca-Cola recipe?

This recipe for ham in Coca-Cola is created by the legendary English food writer and cook Nigella Lawson. It sees a whole ham simmered in Coca-Cola, glazed with black treacle and flavoured with cloves and mustard powder to create an aromatic main course that’s perfect for your Christmas feast.

While it may seem like an unlikely flavour pairing, the Coke beautifully tenderises the ham, while the treacle helps to form a gorgeous bubbly, sticky glaze for a show-stopping main course you’ll be enjoying for years to come.

What is the difference between ham and gammon?

Gammon is the name given to cured, uncooked ham, whereas ham is meat that has been either dry-cured or cooked and is ready to eat. Essentially, when you’ve cooked your gammon, it becomes ham.

What ingredients you’ll need

Mild-cure gammon: Gammon provides a tender, flavourful base for the dish to complement the sweetness of the Coke.

Onion: The onion adds a subtle depth of flavour with its sweet and savoury notes.

Coca-Cola: Cola brings sweetness, acidity and caramelisation to the ham, creating a glossy glaze and tenderising the meat.

Cloves: Cloves stud the ham, adding a warm, aromatic spice that deepens the flavour profile of the ham.

Black treacle: Black treacle contributes a deep, molasses-like sweetness and a rich, slightly bitter note that balances the sugary Coca-Cola glaze.

English mustard powder: Mustard powder adds a subtle tang and mild heat that cuts through the sweetness and richness of the ham.

Demerara sugar: The crunchy texture and caramel-like flavour of demerara sugar enhances the glaze, helping it to caramelise and form a beautifully sticky, golden finish on the ham.

What does Coca-Cola do in cooking?

Cooking with Coca-Cola is a popular technique that’s often used for slow-cooker or baked hams. The flavours of the cola add a sweet, caramelised taste, while the natural enzymes found in Coke help to break down the protein, making the meat more tender. As the ham cooks, the cola forms a sticky, golden glaze while helping to retain moisture.

Aside from ham, you use Coca-cola with pork spare ribs, chicken wings or even a chocolate cake.

How to store leftover ham in Coca-Cola

Slice any leftover ham, place in an airtight container and keep in the fridge for 2-3 days. To reheat, cover loosely with aluminium foil and bake in the oven until warmed through. Cooking further may dry out the ham, so keep this in mind and plan your leftovers accordingly. Try a ham and vegie okonomiyaki, fried rice or ham and cauliflower fritters.

How to serve ham in Coca-Cola

Serve up this sticky ham on a large board with a carving knife and fork. Carefully slice large pieces as your guests are seated around the table and serve with fresh salads, roast sides and potato rosti. You can also go against tradition and opt for do-it-yourself sliders with sliced ham and homemade sauce and salad in soft buns.

Drink pairings with ham in Coca-Cola

With its sweet, savoury and caramelised flavours, pair your ham in Coca-Cola with a slightly sweet and acidic riesling, a citrussy chardonnay or a bold zinfandel. Sparkling wine like prosecco also makes a great pairing, as does a crisp beer.

If you love Nigella Lawson’s ham in Coca-Cola recipe, try this

For new twists on a classic Christmas ham, explore these recipes this festive season:

2kg mild-cure gammon (uncooked ham)
1 onion, peeled and cut in half
8 cups (2L) Coca-Cola

For the glaze

Handful of cloves
1 heaped tbs black treacle
2 tsp English mustard powder
2 tbs demerara sugar

Method

1.

I find now that mild-cure gammon doesn’t need soaking, but if you know that you’re dealing with a salty piece, then put it in a pan covered with cold water, bring to the boil, then tip into a colander in the sink and start from there; otherwise, put the gammon in a pan, skin-side down if it fits like that, add the onion, then pour over the Coke.
2.

Bring to the boil, reduce to a good simmer, put the lid on, though not tightly, and cook for just under 2 hours 30 minutes. If your joint is larger or smaller, work out the timing by reckoning on 1 hour per kilogram, remembering that it’s going to get a quick blast in the oven later. But do take into account that if the gammon’s been in the fridge right up to the moment you cook it, you will have to give it a good 15 minutes or so extra so that the interior is properly cooked.
3.

Meanwhile, pre-heat the oven to 240°C/220°C fan-forced.
4.

When the ham’s had its time (and ham it is, now it’s cooked, though it’s true that Americans call it ham from its uncooked state), take it out of the pan and let cool a little for ease of handling. (Indeed, you can let it cool completely then finish off the cooking at some later stage if you want to).
5.

Then remove the skin, leaving a thin layer of fat. Score the fat with a sharp knife to make fairly large diamond shapes, and stud each diamond with a clove.
6.

Then carefully spread the treacle over the fat, taking care not to dislodge the cloves.
7.

Gently pat the mustard and sugar onto the sticky fat. Cook in the oven in a roasting dish lined with aluminium foil for approximately 10 minutes, or until the glaze is burnished and bubbly.
8.

Should you want to do the braising stage in advance and then let the ham cool, clove and glaze it and give it 30-40 minutes, from room temperature, at 180°C/160°C fan-forced, turning up the heat towards the end if you think it needs it.