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Cooked in cola, this Christmas ham is gently spiced with a hint of sweetness. Topped of with a sticky glaze and mustard bark, this will fast become a tradition in your house too!
Place the ham in a large pot and pour in the cola along with the peeled onion, star anise, cloves and peppercorns. If the cola doesn’t cover the ham, add water.
Bring to the boil and then simmer steadily for 40 minutes per kg of ham. After the cooking time, turn off the heat and let it cool in the liquid.
In a small saucepan, add the orange juice, honey and sugar and cook gently until the sugar has dissolved and you are left with a slightly thick glaze. Leave to cool slightly.
Preheat the oven to 220°C/450°F/Gas mark 8.
When the ham has cooled, remove from the liquid before removing the skin, exposing the fat and scoring diagonally with a small sharp knife. Stud each cross with the cloves. Place the ham in a roasting tray and brush the glaze over the top. Sprinkle it with mustard powder.
Bake for 20 minutes or until golden on top. Remove from the oven and allow to cool slightly before slicing thinly to serve.
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The whole family LOVES this ham ! Absolutely delicious 😋
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