Cola ham with maple & mustard glaze

• unsmoked boneless gammon↗2kg kg

  joint

• cola2l l

  (not diet)

• carrot↗1

  chopped

• onion↗1

  peeled and quartered

• stick celery↗1

  chopped

• cinnamon stick↗1
• peppercorns↗½ tbsp tbsp
• bay leaf↗1
• maple syrup↗150ml ml
• wholegrain mustard↗2 tbsp tbsp
• red wine vinegar↗2 tbsp tbsp
• ground cloves

  or five-spice

Step-by-step instructions

1. 1

   Put 2kg unsmoked boneless gammon joint in a large pan and cover with 2l cola. Add 1 chopped carrot, 1 quartered onion, 1 chopped celery stick, 1 cinnamon stick, ½ tbsp peppercorns and 1 bay leaf.

2. 2

   Bring to the boil, then turn down to simmer for around 2 ½ hrs, topping up with boiling water if necessary to keep the gammon fully covered.

3. 3

   Carefully pour the liquid away, then let the ham cool a little while you heat the oven to 190C/170C fan/gas 5.

4. 4

   Lift the ham into a roasting tin, then cut away the skin leaving behind an even layer of fat. Score the fat all over in a criss-cross pattern.

5. 5

   Mix 150ml maple syrup, 2 tbsp wholegrain mustard, 2 tbsp red wine vinegar and a pinch of ground cloves or five-spice in a jug.

6. 6

   Pour half over the fat, roast for 15 mins, then pour over the rest and return to the oven for another 30 mins, baste half way through.

7. 7

   Remove from the oven and allow to rest for 10 mins, then spoon more glaze over the top. Can be roasted on the day or up to 2 days ahead and served cold.