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christmas

Cola Christmas Ham

The perfect addition to your Christmas dinner.

160 8
Cola Christmas Ham | DonalSkehan.com, The perfect addition to your Christmas dinner.

christmas

Cola Christmas Ham

The perfect addition to your Christmas dinner.

Friday, November 18, 2016

For the ham:

2.5kg of ham

2 litres of cola

1 large onion

1 tbsp black peppercorns

8 whole cloves, plus extra for garnish

3 star anise

For the glaze:

4 tbsp honey

3 tbsp brown sugar

1 tbsp English mustard powder

Juice of 1 orange

Handful of cloves

 

Large pot

Small saucepan

Roasting tray

 

160 mins
Serves 8

Cooked in cola, this Christmas ham is gently spiced with a hint of sweetness. Topped of with a sticky glaze and mustard bark, this will fast become a tradition in your house too!

Place the ham in a large pot and pour in the cola along with the onion, star anise, cloves and peppercorns. If the cola doesn’t cover the ham, add water.
Bring to the boil and them simmer steadily for 40 minutes per kg of ham. After the cooking time, turn off the heat and allow to cool in the liquid.
In a small saucepan, add the orange juice, honey and sugar and cook gently until the sugar has dissolved and you are left with a slightly thick glaze. Leave to cool slightly.
Preheat the oven to 220°C/450°F/Gas mark 8.
When the ham has cooled, remove from the liquid before removing the skin, exposing the fat and scoring diagonally with a small sharp knife. Stud each cross with the cloves. Place the ham in a roasting tray and brush the glaze over the top. Sprinkle with the mustard powder.
Bake for 20 minutes or until golden on top. Remove from the oven and allow to cool slightly before slicing thinly to serve.
160 mins
Serves 8

Ingredients

For the ham:

2.5kg of ham

2 litres of cola

1 large onion

1 tbsp black peppercorns

8 whole cloves, plus extra for garnish

3 star anise

For the glaze:

4 tbsp honey

3 tbsp brown sugar

1 tbsp English mustard powder

Juice of 1 orange

Handful of cloves

 

You'll Need

Large pot

Small saucepan

Roasting tray

 

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  • yes that’s perfectly fine :)

  • pour it over the ham and bring to the boil

  • Anthony Jones

    Could I substitute the orange juice for orange marmalade, to make it stickier????

  • Rebecca Shellard

    I made this for boxing day dinner, and it was such a hit with the family they insisted that I make it again only a few days later! This is definitely becoming a regular addition to our dinner table. It’s both delicious and easy to make!

  • It’s a standard cut here but if you get a cured ham it’ll do the trick! :)

  • Thanks a mill for the comment and feedback. Firstly, it’s a dry cured ham fillet similar to this one – https://oneillsbacon.ie/product/oneills-dry-cured-ham-fillet/

    This cut is really common here in Ireland but doesn’t seem to be as widely available anywhere else. I’d say that where the discrepancies came from. Leaving it out shouldn’t have been a problem!

    Sorry it didn’t work out for you but hopefully if you can track down the right cut, you’ll give it another try!

    D :)

    • Filthy Harry

      Thanks so much for the reply! I’m definitely going to try it again because you made it look so good, if I have to fly to Ireland and smuggle a suitcase full of “gammon” back myself. Also it wasn’t a total loss, we tore up/shredded the pork and used it to make a delicious pork fried rice and also a nice tomato sauce.
      When I find it here in NYC I’ll reply with how I got it and where in case it helps others.