Brandy Cola Ham©


  • Boneless gammon joint (63.4oz-1.8kg approx.)
  • 50.7fl oz-1 ½ litre cola
  • 1 tablespoon ground black pepper
  • 10 cloves
  • 1 tablespoon onion granules
  • 6 tablespoons brandy
  • 4 tablespoons dark brown sugar
  • ½ tablespoon English mustard
  • 1 tablespoon red wine vinegar
  • 1 star anise


  1. Score the gammon with a crisscross pattern and place 5 cloves in some of the scores. In a large cooking pot, place the gammon joint in the center and add the cola, pepper, 5 remaining cloves and onion granules. Mix up the juice with a tablespoon. Cover and pop in the fridge for 24 hours
  2. When ready to proceed, place the pot on the hob and bring to a boil. Immediately reduce to a simmer and place a lid over loosely. Let the gammon gently simmer for 55 minutes
  3. Pre-heat oven to 428˚F/220˚C regular oven or 394˚F /200˚C fan assisted oven and lightly oil your roaster
  4. Meanwhile, mix together the glaze ingredients in a small saucepan and gently simmer until the sugar has dissolved- remove from the heat and discard of the star anise
  5. Remove the gammon from the liquid and place onto the roasting tin. Smother the glaze all over (reserve some for a 2nd glaze)
  6. Pop into the oven for 25 minutes. Remove and glaze once more before returning to the oven for a further 15 minutes. Insert a meat thermometer once done and make sure it reads 145 ˚F/63˚C at least. Turn the oven off and allow to rest for 15 minutes inside the switched off oven. Remove from the oven and allow to rest for a further 10-15 minutes
  7. Slice and serve (cover and store in a fridge once completely cooled and not being consumed)

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