“What? Pork in Cola??? Crazy”, I hear you say… but, wait, I promise that this one of the best ways to cook a piece of ham/gammon to serve to a crowd (and in fact, is our traditional Christmas favourite!)
Gammon is the name given to meat from the hind legs of the pig that has been cured in the same way that bacon is (according to the BBC website). The main difference between gammon and ham is that gammon is sold raw and still needs to be cooked, while ham is sold cooked or dry-cured and is ready for eating! Once a gammon is cooked – it can be called Ham or Gammon Ham.
It used to be recommended that gammons be soaked in water overnight to remove any excess saltiness – but this seems to be a thing of the past, with the modern-day curing methods making this task unnecessary (unless of course the gammon is traditionally cured… and then, best you soak it!)
My mom and dad both cook their gammon in either cola or ginger ale… and it makes the meat ridiculously succulent and deliciously sweet (without being a dessert kind of sweet!)
Gammon (I had a deboned, smoked piece of about 3kg)
- Place both the gammon and the cola in a pot big enough, so that the gammon is covered by the cola and that any bubbling will not cause a sticky spill across your stove top)
- Bring to the boil, and then simmer for 2-3hours (or more – depending on the size of your gammon)
- When a carving fork slips into the meat easily, then you know that it is done
- remove from the liquid and the pot and leave to rest for an hour
- At this point, you can choose to score the fat, glaze with apricot jam and place in the oven to roast for an hour – but we removed the fat and sliced it as it was and it was delicious!