That will put @Little_Lord_Fauntleroy right off his nut roast if he sees it…
I’ve the Christmas ham on, the Christmas gin and tonic on the go and Home Alone on the telly
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How are you cooking the ham?
I’ll be doing it in full fat Coke, the Nigella recipe, it’s exquisite 
.
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Theow it up there
Boiling it in Fingal Water then will bake with a honey and mustard glaze.
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- 2 kilograms mild-cure gammon joint
- 1 onion (peeled and cut in half)
- 2 litres coca-cola
FOR THE GLAZE
- 1 handful of cloves
- 1 heaped tablespoon black treacle
- 2 teaspoons English mustard powder
- 2 tablespoons demerara sugar
METHOD
- I find now that mild-cure gammon doesn’t need soaking, but if you know that you’re dealing with a salty piece, then put it in a pan covered with cold water, bring to the boil, then tip into a colander in the sink and start from here; otherwise, put the gammon in a pan, skin-side down if it fits like that, add the onion, then pour over the Coke.
- Bring to the boil, reduce to a good simmer, put the lid on, though not tightly, and cook for just under 2½ hours. If your joint is larger or smaller, work out timing by reckoning on an hour per kilo, remembering that it’s going to get a quick blast in the oven later. But do take into account that if the gammon’s been in the fridge right up to the moment you cook it, you will have to give it a good 15 minutes or so extra so that the interior is properly cooked.
- Meanwhile, preheat the oven to 240°C/gas mark 9/450ºF.
- When the ham’s had its time (and ham it is, now it’s cooked, though it’s true Americans call it ham from its uncooked state) take it out of the pan and let cool a little for ease of handling. (Indeed, you can let it cool completely then finish off the cooking at some later stage if you want.) Then remove the skin, leaving a thin layer of fat. Score the fat with a sharp knife to make fairly large diamond shapes, and stud each diamond with a clove. Then carefully spread the treacle over the bark-budded skin, taking care not to dislodge the cloves. Gently pat the mustard and sugar onto the sticky fat. Cook in a foil-lined roasting tin for approximately 10 minutes or until the glaze is burnished and bubbly.
- Should you want to do the braising stage in advance and then let the ham cool, clove and glaze it and give it 30-40 minutes, from room temperature, at 180°C/gas mark 4/350ºF, turning up the heat towards the end if you think it needs it.
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I do the same but slow cooker with coke. I’ll have a big bag of coke beside me then to keep me in good form throughout the process.
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A proper roaster would be washing the car in their yard with a bucket of sudsy water. Or driving around with a muck splattered car regardless.
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Where did you see that? Aussie Ben would absolutely love one.
Ffs if some lad in his 40’s cant cook a ham its all the same at this stage
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Saw it on twitter apparently can be bought in primark
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God bless Tesco click and collect. I laughed my ass off looking at the bedlam driving past Dunnes. Fuckin amateurs man
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Fail to prepare etc etc
My good wife was on the ball a few weeks back and got a slot booked. Unreal.
I’d a mate stuck in dunnes at the same time with his wife. 3 hours plus 
. I was texting him constantly updates about my duvet day
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I had reason to be in our local Tesco, Dunnes, Super Valu & Aldi today - walked to all thankfully as you couldn’t be trying to drive through town today. Anyway, Dunnes was absolutely chaotic while the others were busy but calm. I’d rarely shop in Dunnes but you could smell the stress levels in it from the door. No idea why that is when everywhere else is ok
Every county needs a shit hole. We have New Ross, Wicklow has Arklow, Carlow has Carlow, Kildare has Athy.
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Carlow town is a grand spot I always thought. I’d add Tullow into that slot
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Tullow isn’t the worst. Carlow town for me reminds me of something from Soviet Russia.
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