For Christmas I will be making the Ham in co*ke that I found in one of Nigella's cookbook's. I was wondering if that is a very sweet ham. Many of my family members don't like very sweet meat, or a ham cooked with pineapples and brown sugar, so I was wondering how similar it is to that. Please let me know. Thank you!! Carissa J
I have just started this recipe, but dont know what to do with the saved liquor after the ham is cooked. The recipe says dont throw it way. Please could you give me some ideas as to how to use this Regards Kare
Greetings from the U.S. I am planning to make Nigella's recipe for Ham in Cherry co*ke published on page 205 of "Feast". It calls for a boneless mild "cure" ham... Here in the U.S. we have "cured" ham, which is fully cooked. Is this the type of ham I should use? Thank you kindly for you assistance! Fluffyfinch
Cooking a ham in cola will impart a slight sweetness to the ham, which is foiled by the saltiness of the meat itself. However it is only the outside of the ham that will really pick up the sweetness, it does not penetrate all the way through the ham. If your family doesn't like sweet glazed ham then you can omit the glaze and just remove the skin and crisp the fat slightly in the oven before serving.
If you have saved the cooking liquor from the ham then there are a few ways to use it. You can use it as the cooking liquid for braised red cabbage. Thinly shred a head of read cabbage, put in a large pot and add enough of the cooking liquor to come just below the level of the cabbage. Add 2 tablespoons red wine or cider vinegar and bring to the boil. Cover and simmer for 1 to 1½ hours, until the cabbage is tender. You can also use some of the cooking liquor (regular cola rather than the cherry type) as a flavouring for black bean soup or for Boston Baked beans, though you will want to add some stock or water too to make sure the finished dish is not too sweet.
For the US you will need an uncooked ham. Unfortunately these can be quite salty so please see the soaking advice in our earlier post. The sweetness of the soda can help to offset the saltiness to an extent - cooking ham in cola originated in the Southern states where salty country style hams are most popular. If you can only find a fully cooked ham then heat the ham following the supplier's instructions - if you need to cover the ham during reheating then add about ½ inch cola to the bottom of the pan and baste the ham with the cola every 30 minutes. Make the glaze from the recipe, adding 2 tablespoons of cola to the glaze - it will need to bubble for an extra couple of minutes to come to a syrupy consistency. Glaze and finish the ham following the recipe in Feast.
's Ham In Coca Cola (from NIGELLA BITES) cooks a gammon
gammon
Gammon in British English is the hind leg of pork after it has been cured by dry-salting or brining, and may or may not be smoked. Strictly speaking, a gammon is the bottom end of a whole side of bacon (which includes the back leg); ham is just the back leg cured on its own.
in coca cola until cooked through. The skin and excess fat is then removed and the ham is glazed with treacle, brown sugar and mustard. A gammon is a cured but uncooked leg of pork, which can be smoked or unsmoked. Once it is cooked it becomes a ham.
Ham stocks generally go well with pulses and the stock could be used to make a black bean soup, a lentil soup such as the Yellow Split Peas and Frankfurter Soup (from Feast) or the Chick Pea and Pasta Soup (from How To Eat).
Most hams have some liquid, most often water with additives, added because liquid is necessary for the meat to remain moist and juicy when reheated, since almost all already have been cooked. Hams labeled ”ham with water added” must contain at least 17 percent protein, according to USDA standards.
To make it easy, I would remove the ham from the roasting pan so you can drain the ham drippings out of the pan. You can return it to the pan for slicing and plating on your serving platter. The ham drippings will have all the delicious flavors from the basting you did while it was cooking.
Get rid of it. Slimy, super-wet, or oily textures on the outside of your ham might indicate bacteria growth. Juice can just be congealed oils, so use your senses to see if anything else is off. Slimy ham that's growing bacteria will usually have a smell that indicates spoilage.
Put the meat in a large pan, cover with cold water and bring to the boil, adding any flavourings you wish (cinnamon, bay, peppercorns, coriander seeds and onion all work well). Boil for half the calculated cooking time, periodically skimming and discarding any white froth that rises to the surface.
If you don't add any braising liquid you can risk your ham coming out of the oven completely dry. Instead: Cook your ham in chicken broth, orange juice, or cider vinegar to avoid your ham coming out dry. You can also add some herbs such as sage to the liquid to add even more flavor to the ham.
Any meat that is roasted in the oven needs moisture so it won't burn at the bottom of the pan or dry out. The trick is to make sure you add some kind of liquid to your pan. So here's the hack: Add half a cup of wine or stock to the bottom of your pan before popping that ham in the oven.
If necessary, soak the gammon (ham) in cold water to reduce saltiness, according to butcher or packet instructions (most do not need this anymore as curing methods have changed). Weigh to calculate the cooking time. Place in a large pan, cover with cold water and bring to the boil.
Peach preserves, hot pepper jelly, and maple syrup work as sweet bases for glazes that add sheen as well as distinct flavor. Tasty additions such as aromatics, herbs, and spices switch up a traditional ham and make it truly memorable.
A low, consistent heat over hours breaks down the collagen and connective tissues, which tenderises the meat. The natural fat slowly renders down, infusing the meat with a more intense, rich flavour. This ensures the ham remains juicy and doesn't dry out.
Most ham recipes use a sugary glaze, because pork takes on sweetness (like brown sugar or honey) insanely well. For the longest time I used to boil ham in water before roasting. But as of recently I've switched to cola and haven't looked back. By boiling ham in cola you lightly infuse it with a sweet flavour.
Sometimes consumers rinse or soak country ham, bacon or salt pork because they think it reduces the sodium or salt enough to allow these products to be eaten on a sodium-restricted diet. However, very little salt is removed by washing, rinsing or soaking a meat product and doing so is not recommended.
Ham has gone bad if it has turned gray in color, smells sour, or the surface is tacky, slimy, or moldy. After that, there's no saving it, and it's time to throw it out.
An “off” texture: One of the first signs of spoilage is best described as a texture that just looks weird. If your ham appears dully or somewhat slimy, it's likely that the early stages of spoilage have kicked in.
Bacteria, Carnimonas nigrificans, was found responsible for the development of these spots, or black spots in cured meat products. Its development is favored by the addition of dextrose, maltose or dextrin, while inhibited by the addition of sodium nitrite or potassium bisulphite.
Never pour cooking oil, pan drippings, bacon grease, salad dressings or sauces down the sink or toilet or into street gutters or storm drains. Dispose of food scraps into the trash, not the sink. Don't use a garbage disposal or food grinder.
I baked a ham and saved the pan drippings. I've chilled it and separated the fat from the rest of it, what is now a gelatinous, salty goo. This seems like it should be good for something. I used a little of it in place of salt in a soup recipe that used the broth I made from the ham bone, that seemed to work fine.
While you could certainly use the stock to make a soup or stew, there are other uses. Consider using it as cooking water for rice or other starches or vegetables. Or substitute it for the water in a dish like risotto alla carbonara.
After soaking, wash ham thoroughly in warm water. Use a stiff brush to scrub ham thoroughly and remove all pepper and surface mold, if present. Mold is very common on these uncooked hams and is no way injurious (like aged cheeses mold in the aging process).
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