OK, so, this is an odd one for me. This is a recipe that I like, but shouldn’t. Why? Well, I can’t stand the taste of ham. Bacon, Love it! Gammon Steaks, Great, but ham, bleurgh!
One Christmas I had my arm twisted to cook a gammon cooked in cola. Nigella has a great recipe for this. See here.
Anyway, begrudgingly I made it and tasted it, as you do when you’re the cook and low and behold it was delicious! Congratulations Nigella, you convinced a ‘ham-o-phobe’ to think again about gammon.
Over the last couple of years, my recipe has evolved to what it is today. So here it is.
- 1 Unsmoked gammon joint
- 1 Can tinned cherries in syrup
- 1-2 onions
- 2 Sticks of celery
- 2 Medium Carrots
- 2 Cloves
- 1 Bouquet garnet
- 1 Cherry Coke (enough to cover joint)
- 1 tsp grain mustard
- A knob of butter
For the Gammon
- Heat slow cooker
- Add all ingredients (coke to cover)
- Cook on high for 3-4 hours.
- Remove Gammon on Slow Cooker to rest
- To add a little colour to the joint pop it into the oven while you make the sauce
For the Sauce
- Drain the contents slow cooker and remove veg from cooking liquid, save the cherries as you do this.
- Pour the liquid into a medium saucepan.
- Add the cherries you have saved to the saucepan
- Cook on medium-high heat until the liquid has reduced by half.
- Add a teaspoon full of grain mustard
- Add a little butter to “monté au beurre.” (For a definition see here)
- Thicken with cornflour or chicken gravy granules.
Serve with the sauce along with new potatoes, chips and other veggies. Keep it simple, the flavour of this packs a punch.