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Great recipe for Vickys Christmas Maple Cola Gammon Joint, GF DF EF SF NF. A nice alternative to roast turkey. Serve with the usual Christmas accompaniments and enjoy!
To get started with this recipe, we have to prepare a few components. You can cook vickys christmas maple cola gammon joint, gf df ef sf nf using 12 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Vickys Christmas Maple Cola Gammon Joint, GF DF EF SF NF:
- Get 2 kg boneless, unsmoked gammon (ham) joint (4.4 lbs)
- Make ready 2 litres cheap 'fat' cola (8 cups plus 1/3)
- Take 1 onion, peeled and quartered
- Get 1 carrot, thickly sliced
- Prepare 1 cinnamon stick
- Prepare 1/2 tbsp peppercorns
- Get 1 bay leaf
- Prepare For the Glaze
- Prepare 150 ml maple syrup (2/3 cup)
- Prepare 2 tbsp wholegrain mustard
- Prepare 2 tbsp balsamic vinegar
- Take 1/8 tsp ground cloves
The sweetness of the maple syrup in. Top up with hot water from the kettle as needed. Remove from the pot (you can keep stock for lentil soup) and place on a large roasting. See more ideas about Slow cooker recipes, Cooking recipes, Cooker recipes.
Steps to make Vickys Christmas Maple Cola Gammon Joint, GF DF EF SF NF:
- Put the gammon in a large pan with the onion, sliced carrot, cinnamon stick, peppercorns and bay leaf. If your gammon is from the supermarket and wrapped in a plastic sleeve to help keep its shape, leave it on. It's heat resistant and won't harm you
- Pour the cola in and bring to the boil
- Turn down to low, cover but vent and let gently simmer for 2.5 hours, adding boiling water if the liquid level drops below the top of the gammon joint
- Preheat the oven to gas 5 / 190C /375F and line a roasting tin with foil
- Lift the gammon out of the pan and let settle on a plate while you discard the rest of the pan contents. You can take the plastic off at this point
- Put the gammon into the roasting tin, then trim off some of the fat to leave an even layer. Score in a criss-cross / diamond pattern
- Mix the glaze ingredients together and pour half over the gammon
- Roast for 15 minutes then pour the remaining glaze over and roast another 15 minutes
- Baste and roast a final 15 minutes
- Take out of the oven and let rest in the tin for 10 minutes
- Baste the gammon again with the tray juices before carving
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