This delicious Cherry Coke Ham recipe by Nigella Lawson is a simple, sweet, and savory dish perfect for any occasion. With juicy gammon, a sticky glaze, and a hint of smoky paprika, it’s a crowd-pleaser that’s easy to make and can be adjusted with pantry staples for a tasty twist!
Ingredients Needed
- 1.2kg-1.5kg (approx 3 lb) unsmoked gammon joint
- 1 small brown onion
- 1 liter (4 1/4 cups) full-sugar Cherry Coke
- 2–3 tbsp cherry jam
- 1/2 tsp sweet smoked paprika
- Splash red wine vinegar
- Whole cloves
How To Make Cherry Coke Ham
- Prepare the Ham: Unwrap and untruss the ham. Place it, skin side up, in a large lidded saucepan, ensuring it fits snugly.
- Add Onion: Peel and halve the onion and add it to the pan with the ham.
- Add Cherry Coke: Pour the cherry coke over the ham, adding cold water if needed to fully submerge it.
- Simmer: Bring to a boil over high heat, then reduce to medium-low. Simmer with the lid on for 1 hour per kg of ham, skimming the scum every 15 minutes until it stops appearing.
- Remove and Score: Remove the ham from the pan and discard the cooking liquid. Once cool enough, score a diamond pattern into the fat using a sharp knife.
- Preheat Oven: Preheat the oven to 230°C (445°F).
- Prepare the Glaze: In a small saucepan, combine the cherry jam, paprika, and a splash of red wine vinegar. Bring to the boil and let it bubble for 1 minute.
- Stud the Ham with Cloves: Stud the points of the diamonds in the fat with whole cloves.
- Apply the Glaze: Brush half of the glaze over the fat and transfer the ham to a baking dish.
- Bake: Bake for 10 minutes, then brush with the remaining glaze and bake for another 5-10 minutes until the fat and glaze are sticky, caramelized, and burnished.
Recipe Tips
- Score the Fat Properly: Make sure to score the fat in a diamond pattern. This helps the glaze penetrate, giving you a deliciously sticky, caramelized finish.
- Skim the Scum Often: Skim the scum off the cooking liquid every 15 minutes during simmering. This will keep the flavor clean and prevent a cloudy broth.
- Use a Sharp Knife: When scoring the fat and studding cloves, use a sharp knife to avoid tearing the fat. This ensures neat cuts and even cooking.
- Don’t Skip the Cloves: The cloves add a subtle spice that elevates the flavor. Make sure to stud the fat generously for the best taste.
- Watch the Glaze: Keep an eye on the ham while it’s baking. The glaze can burn quickly, so brush it and check the ham regularly to get that perfect caramelized coating.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover Cherry Coke Ham cool to room temperature before refrigerating. Store it in an airtight container in the fridge for up to 3-4 days.
- Freeze: You can freeze the ham for up to 2 months. Wrap it tightly in plastic wrap and then foil or place it in a freezer bag. Thaw overnight in the fridge before reheating.
- Reheat: Preheat the oven to 160°C (325°F). Wrap the ham in foil to keep it moist and heat for 15-20 minutes, or until warmed through.
Nutrition Facts
Serving Size: 1 serving (based on 6-8 servings per recipe)
- Calories: 201
- Total Fat: 7g
- Saturated Fat: 2g
- Cholesterol: 81mg
- Sodium: 1379mg
- Potassium: 329mg
- Total Carbohydrate: 13g
- Sugars: 12g
- Protein: 20g
Try More Nigella Recipes:
- Nigella Malteser Tray Bake
- Nigella Vegetarian Moussaka
- Nigella Mincemeat Cake
- Nigella Lemon Curd Cake
Nigella Cherry Coke Ham
Description
This delicious Cherry Coke Ham recipe by Nigella Lawson is a simple, sweet, and savory dish perfect for any occasion. With juicy gammon, a sticky glaze, and a hint of smoky paprika, it’s a crowd-pleaser that’s easy to make and can be adjusted with pantry staples for a tasty twist!
Ingredients
Instructions
- Prepare the Ham: Unwrap and untruss the ham. Place it, skin side up, in a large lidded saucepan, ensuring it fits snugly.
- Add Onion: Peel and halve the onion and add it to the pan with the ham.
- Add Cherry Coke: Pour the cherry coke over the ham, adding cold water if needed to fully submerge it.
- Simmer: Bring to a boil over high heat, then reduce to medium-low. Simmer with the lid on for 1 hour per kg of ham, skimming the scum every 15 minutes until it stops appearing.
- Remove and Score: Remove the ham from the pan and discard the cooking liquid. Once cool enough, score a diamond pattern into the fat using a sharp knife.
- Preheat Oven: Preheat the oven to 230°C (445°F).
- Prepare the Glaze: In a small saucepan, combine the cherry jam, paprika, and a splash of red wine vinegar. Bring to the boil and let it bubble for 1 minute.
- Stud the Ham with Cloves: Stud the points of the diamonds in the fat with whole cloves.
- Apply the Glaze: Brush half of the glaze over the fat and transfer the ham to a baking dish.
- Bake: Bake for 10 minutes, then brush with the remaining glaze and bake for another 5-10 minutes until the fat and glaze are sticky, caramelized, and burnished.
Notes
- Score the Fat Properly: Make sure to score the fat in a diamond pattern. This helps the glaze penetrate, giving you a deliciously sticky, caramelized finish.
- Skim the Scum Often: Skim the scum off the cooking liquid every 15 minutes during simmering. This will keep the flavor clean and prevent a cloudy broth.
- Use a Sharp Knife: When scoring the fat and studding cloves, use a sharp knife to avoid tearing the fat. This ensures neat cuts and even cooking.
- Don’t Skip the Cloves: The cloves add a subtle spice that elevates the flavor. Make sure to stud the fat generously for the best taste.
- Watch the Glaze: Keep an eye on the ham while it’s baking. The glaze can burn quickly, so brush it and check the ham regularly to get that perfect caramelized coating.
Nigella Cherry Coke Ham