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Grid Iron Meat

GRID IRON GOURMET / THE KITCHEN

Coca-Cola Ham

Cooking ham in Coca-Cola may sound unusual, but it creates one of the most delicious, tender, and flavourful hams you’ll ever try. The sweetness of the cola balances the saltiness of the ham, while gentle spices add depth. Finished with a sticky mustard glaze, this ham is perfect for a festive centrepiece or a comforting weekend meal.

INGREDIENTS
  • 2–2.5kg gammon joint (unsmoked)
  • 2 litres Coca-Cola (full sugar, not diet)
  • 2 onions, peeled and halved
  • 2 bay leaves
  • 1 tsp black peppercorns
  • 1 cinnamon stick (optional)
  • Whole cloves (for studding)

For the glaze:

  • 2 tbsp English mustard
  • 2 tbsp dark brown sugar
  • 1 tbsp honey
  • 1 tbsp cider vinegar
METHOD

  1. Place the gammon joint in a large pan and cover with Coca-Cola. Add the onions, bay leaves, peppercorns, and cinnamon stick (if using).
  2. Bring to a boil, then reduce the heat and simmer gently for 2–2.5 hours (about 1 hour per kilo), skimming off any froth that rises.
  3. Once cooked, remove the gammon and allow it to cool slightly. Preheat your oven to 220°C (200°C fan) / 425°F / Gas 7.
  4. Carefully peel off the skin, leaving a thin layer of fat. If you want a presentation piece, score the fat into a diamond pattern and stud with cloves.
  5. Mix the glaze ingredients together and brush generously over the ham.
  6. Place the ham in a roasting tray and bake for 15–20 minutes until the glaze is bubbling and caramelised.
  7. Rest for 10 minutes before carving.

Sides

  • Creamy mashed potatoes
  • Roasted carrots and parsnips
  • Buttered greens
  • Red cabbage braised with apple
  • Warm crusty bread to mop up juices

Matches

  • Mustard and pickle selection
  • Pineapple salsa for a fresh twist
  • Sharp cheddar in sandwiches with leftover ham

 

Preparation Time: 15 minutes
Cooking Time: 2.5–3 hours

Hot Tips

  • Use full-sugar Coca-Cola for best results; diet versions won’t caramelise properly.
  • For extra flavour, add star anise or a splash of soy sauce to the cooking liquor.
  • Keep the strained cooking liquid – it makes a fantastic base for pea and ham soup.

Print recipe

Pairings

  • Red Wine: Beaujolais or Pinot Noir – light and fruity to cut through the sweetness
  • White Wine: Riesling – a touch of sweetness pairs beautifully with the glaze
  • Beer & Cider: Amber ale or medium-dry cider
  • Non-Alcoholic: Sparkling apple juice or ginger beer

Shop for Ingredients

Old Fashioned Yorkshire gammon joint - boneless and tied

Old Fashioned Gammon Joint

Traditional Yorkshire gammon joint, supplied boneless and tied.

Made from free-range Yorkshire pork. The leg is cured on the bone using a traditional method, then boned, tied and air-dried before sale. Available in 2kg, 2.5kg, 3kg and 3.5kg joints.

Price range: £28.00 through £49.00

View Product

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