Simple Slow Cooked Honey Ham In Cola (With Pictures!) Recipe

This recipe is a firm favourite at Chez Wright. I have posted it before, but not with pictures and not with such a long title!

Click here for the original recipe on Simply Being Mum

Simple Slow Cooked Honey Ham In Cola (With Pictures!) Recipe

To feed a family of 4 (with leftovers) you will need an uncooked ham/gammon joint approximately 1.3 to 1.5kg in weight. I buy mine from Aldi UK for almost £5 per joint.

You’ll also need a tablespoon of honey and approximately 1 litre/2 pints of cola (not diet/light).

Preheat your traditional oven on high. 180°C – 200°C (400°F or Gas Mark 6).

Remove packaging from the gammon/ham (including the plastic wrap) and rub honey over the joint.

Place on a baking tray (I put grease proof paper on the tray to reduce cleaning), and pop in a hot oven for approximately 15 minutes.

Remove ham from the oven and place in a standard slow cooker (internal capacity 3.5ltrs/6 pints).

Pour over a litre/2 pints of cola.

Ideally the slow cooker will be no more than two-thirds full. The joint should not touch any side of the pot. And there must be at least an inch gap from the top of the fluid to the top of the cooker. At least.

Place lid on the top and leave on high for 30 minutes, then reduce temperature to low.

It can then be left all day to cook. 6-8 hours.

Whilst cooking, I prep my vegetables to be steamed later. The ham and veg are usually served with my homemade potato twirls – which typically I will have ready to bake from frozen. It’s also great with scrambled egg.

Once ready to eat, remove ham/gammon and dispose of cola.

Slice and serve. And don’t forget top use up your leftovers.The ham makes a great lunch the following day…

After all #nowastetastesgreat

Enjoy!

*Don’t forget that as tempting as it may be to lift the lid and have a stir or a sniff of the lovely aroma, that every time you do it will increase cooking time by 20 minutes.  Reduce the need to stir by always ensuring that you have stirred well when adding everything initially.

** Please note that I am not a qualified nutritionist or professional cook.  My recipes are what I put together at home and all amounts etc… are approximate. What I write is my own experience of cooking the recipe.  Ovens and ingredients do vary – just go with it,  have fun and apply common sense at all times!  Practice makes perfect!