Ham in Cherry Coke

6-7 lb/ 2.5-3 kg mildly cured boneless ham

1 onion, peeled & halved

2 litre cherry coke

Water(if the coke doesn’t completely cover the ham)

16-20 whole cloves

Glaze

2-4 tbsp cherry jam

1tbsp red wine vinegar

1/2tsp smoked paprika

2tbsp english mustard powder.

Place the ham in a large pot with a tight fitting lid. Cover the ham completely with cold water. Bring it to a boil and immediately drain the ham in a colander and rinse. This removes the saltiness from the ham without having to soak it overnight.

Rinse out the pot, replace the ham, add the onion and pour the cherry coke to completely cover the ham. Bring the liquid to a boil, reduce to a simmer, partially cover and let it cook for at least 2 – 2 ½ hours.

Preheat the oven to 450°F/230°C4.

Remove the ham from the cooking liquid and let cool on a cutting board. In the meantime, in a small pot, combine the jam, mustard, paprika and vinegar and stir until the jam is melted. Strip the rind, if any (mine didn’t have any, but I was a little nervous trying to figure that out) and score the top and sides in a diamond pattern and stud with whole cloves.

Place the ham in a roasting pan and glaze with the jam mixture. Bake in the hot oven for 15 minutes Let it rest for 10-15 minutes before slicing.

My coke didn't quite cover the ham so I topped it up with water, having done some internet research I think next time I make this I will top up with apple juice. Also either use a foil disposable roasting pan, or cover your pan with foil, otherwise lots of scrubbing for your resident dishwasher!!!

I served this on New Years Eve, with red cabbage and potato gratin.