12.Ĭook for 1¼ to 1¾ hours, or until the meat is tender but still moist. Open the lid and baste ham with the liquid about every 15-20 minutes while cooking.
Put the lid on the Dutch oven, place it in the preheated oven, to cook. 9.Īdd ham and spoon a generous amount of the liquid over the ham. Reduce the heat to low, and simmer for 15 minutes. Stir in five spice powder, star anise, dry mustard, diet cola, 1/2 cup marmalade, red pepper flakes and cilantro. Add the garlic, onions and ginger, and sauté for 2-3 minutes, until the onions are translucent. Heat the vegetable oil in a Dutch oven over medium-high heat. Turn the ham and repeat cutting crosswise to make a tic-tac-toe pattern. Using a sharp knife, score the ham by cutting 1/3-inch lines through the fat layer across the ham, about 1 inch apart. Once cooled, trim the fat layer down to about 1/4-inch. Remove the ham from the water, dry it with paper towels and set aside to cool. Remove some of the salt in the smoked ham by cooking in a stockpot over medium heat for 30 minutes in enough water to cover. You can substitute orange marmalade for kumquat marmalade if desired. Swap option: This recipe originally called for ham hock this recipe has been changed to accommodate the use of a picnic ham. This dish can also be tweaked to work with your regular smoked picnic ham that you can find at any local supermarket. The richness of the smoked pork hock marries well with the spices, and the cola (I use diet because the traditional cola is too sweet) reduces to a syrupy sauce that accents the pork perfectly. It was quite amazing, and when I returned to Atlanta, I came up with this recipe to create those flavors. At a friend's home I experienced ham hocks braised in a sweet sticky sauce. My travels through Asia exposed me to ways to broaden the use of ham hocks that I wasn't familiar with. Regardless, many other cultures throughout the world have enjoyed this cut for centuries. It is only now entering our mainstream food culture as an interesting cut of meat. Also you can freeze leftovers if you wish….In this country the pork, or ham hock, was historically considered a castoff in fine kitchens, and was one of the cuts offered to the servants and slaves, or simply discarded as trash. Remove from the oven and leave to rest in the roasting tray for 10 minutes or so, then slice up and serve! It’s actually even better tasting the next day after chilling overnight in the fridge. Glaze it a good 3 or 4 times during this baking time. Remove from oven and top with remaining glaze, then bake for a further 30 minutes. Pour half the glaze on top and bake for 20 minutes in a pre-heated oven at gas mark 5 or equivalent ( see conversion chart). Score some lines diagonally into the top of the ham, this will form cracks for the glaze to sit in. The very top layer of fat will cut off easily with a knife, so cut that off ensuring you make it quite flush. Towards the end of the simmering make the glaze in a bowl by combining the mustard, vinegar, maple syrup and paprika, mix together.Ĭarefully drain off the fluid from the pan (make a funky soup with it if you wish), and then sit the ham into a roasting tin. If the water level reduces and exposes the ham at any point, top it up with water to cover the ham and keep it completely submerged. Then let it steadily simmer for 2 ½ hours. Place on the hob and bring the pan to a simmer.
If the cola does not completely cover the ham, top up with water.
How to cook coke ham plus#
Top up with a 2 litre bottle of coca cola and then add in a stick of celery, an onion, a carrot, a cinnamon stick plus a good season with pepper. The recipe can be made in the slow cooker on medium heat or in a large saucepan like I have used during the recipe video.įirst up grab a nice big saucepan and sit the gammon / ham joint (mine was 2.5kg) into it. This coca cola ham is phenomenal! Yep, that is all you need to know… this recipe was inspired off the back of the recent Dr Pepper pulled pork recipe video and it did not disappoint.
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