Nigella Coke Ham Taken up a Level
Nigella may have had made the Coke Ham famous but this version takes it to a different level. The cherry jam & pineapple glaze is sweet, sticky and warming.
Every guest I have ever served this for has asked for seconds (and sometimes thirds). The ham is the showstopper of this menu so 1.2 kilos will serve 4 – 6 people.
Coke Ham Serving Ideas
Serve Cherry Coke Ham with Cuban black beans and rice and pineapple salsa.
For something more traditional, we serve Cherry Coke Ham with potato dauphinoise (or in American, scalloped potatoes, because “dauphinoise” is just too hard to say and spell).
Leftover Cherry Coke Ham
Plan for leftovers because Cherry Coke ham is better on the second day when it has soaked up even more of that juicy, sweet glaze.
Toast a bagel and spread with cream cheese. Top with pulled ham for a delicious sandwich for lunch.
For a quick, hands off supper, we made a macaroni and cheese ready meal and served with a little pulled ham on the side. Oh, so good!
Cherry Coke Ham
Equipment
- Non-Stick Pot
Ingredients
Cherry Coke Ham
- 1.2 kilo smoked gammon
- 1 litre Cherry Coke Classic, not diet and not Coke Zero
- 2 small red onions quartered
- 1 medium carrot quartered
Cherry Ham Glaze
- 100 ml pineapple juice
- 2 tablespoons cherry jam
- 1 tablespoon dijon mustard
- 2 tablespoons soft brown sugar
Instructions
Cherry Coke Ham
- In a snug pot, tip in ham, onions, carrot and pour in the Coke until the ham is covered. Put on the lid and bring to the boil.
- Turn heat to low and simmer for three hours.
- After the ham is cooked through, drain and discard the liquid and the vegetables. Carefully remove the skin from the ham and score the fat.
- Heat the oven to 220C fan and line a roasting pan with aluminium foil.
- Place the ham in the roasting pan, fat side up and slather on the cherry pineapple glaze.
- Bake for 20 minutes. Baste with the glaze every 5 – 10 minutes.
- Remove the ham from the oven and let rest for 15 minutes then pull apart and serve.
Cherry Pineapple Glaze
- In a small saucepan, combine the juice with the jam, sugar & mustard.
- Heat slowly to melt the jam. Once everything is combined, turn the heat up until the glaze reaches a slow simmer.
- Simmer until the glaze is reduced by half and coats the back of a spoon. Set aside to cool. Glaze ham as directed above.
