This meat is so moreish (addictive) you literally won't be able to stop eating it! Its great served hot with veggies or cold as part of a salad or sandwich.
Place the ham in a large pan of water and bring to boil for 5 minutes to get rid of any salt on the meat. Once boiled, drain the meat and place in the slow cooker (or in a pot on the stove) along with the onion and star anise.
Fill the pot with Coke until the meat is completely covered. If using a slow cooker, set on low for 5 hours or high for 3 (it will be more tender if you can leave it for the full 5 hours).
If using a pot on the stove top, bring to a boil, then simmer on a very low heat for 3 hours under a secure lid. Once the meat is cooked, remove it from the pot, discard the liquid with the onion and anise, and leave the ham to cool for a few minutes on a plate.
To make the glaze, mix together all the other ingredients. Score the meat with 1-2 cm deep cuts in a check pattern, then place in a roasting pan or baking tin.
Brush the glaze over, turning to completely coat the meat. You can baste halfway through, using the juices from the bottom of the pan.
Score the meat before putting the coke in, it really helps the flavor see in I've got a 5 kg uncooked gammon I want to prepare in the slow cooker.
I have a Kenwood with a low, high and auto setting I made this along with a roast Chicken for dinner for 9 and it went down a treat.
I usually don't drink soda but I will make an exception with this delightful version of sweet ham. Your post is perfect and very inviting to read.
With a bit of prep, this festive favorite is really easy to make at home and is perfect for feeding a crowd. And, for anyone scaling down celebrations this year, you’ll have incredible leftovers to enjoy for days.
Take a look at our guide to buying and cooking the ultimate Christmas ham, plus ideas for delicious seasonal sides and serving suggestions. Pretty much any part of a pig can be cured to make ham, but the most common cuts are the shoulder and leg.
Check out Jamie ’s handy meat roasting guide for advice on times and sizes if your ham is bigger or smaller than ours. Pork becomes gammon by the process of ‘brining’, which means that it’s submerged in salted water, and left for a number of days or weeks.
Before you cook a brined gammon, it’s a good idea to soak it in cold water overnight, to wash away some excess salt. Alternatively, pop it in a deep pot, cover with water, bring to the boil and poach it for half an hour or so.
Score the fat left on the meat in a crisscross fashion and, while it’s moist, season it generously with black pepper. Remove the tray from the oven, stir the marmalade to loosen, then brush it all over the meat, and strip over the rosemary.
Return the ham to the oven for about 1 hour and baste frequently until beautifully golden and crisp. TEA-INFUSED GLAZE: Infuse 1 Earl Grey tea bag in 250ml boiling water and stir in 2 tablespoons of soft brown sugar until it dissolves.
As big fans of pork, this sounded so delicious as well as very easy, so he made this for our lunch. Pre heat the oven to 220 degrees C score the skin of the belly with an extremely sharp knife (this is a bit difficult).
If you like thick crackling wedges, cut further apart rub a bit of olive oil over the top and sprinkle with the salt, getting it into the crevices place a large piece of foil in a shallow roasting dish, with the sides folded up fill this with the ginger beer and the sugar fold the foil up around the OK belly keeping the top open and place in the oven cook for 15 minutes at 220 C, then turn the oven down to 180 C and cook for a further 2.5 hours depending on the size Laurence threw in some rustic pieces of vegetables to complete this delicious meal.