- 2kg unsmoked boneless Snoutwood gammon joint
- 2 litres of coca-cola
- 1 onion (roughly chopped)
- 2 tbsp red wine vinegar
- 150ml maple syrup
- 1 pinch of 5 spice
- 2tbsp whole grain mustard
Clean all work surfaces
Place the gammon joint into a large pan. Cover with coca-cola and add the roughly chopped onion
Bring the pan to the boil then turn down to simmer for around 2.5 hours, topping up with boiling water if necessary to keep the gammon joint fully covered.
After the simmering process, pour liquid away and let the gammon cool whilst you heat oven to 190 degrees, gas mark 5.
Lift the gammon joint out of the pan and place into a large roasting tin/tray ready for the oven
Score the rind with a criss cross cut using a sharp knife
Add whatever onion you have left to the roasting tin/tray that you have placed the gammon joint into
Mix the syrup, mustard, vinegar and spices and stir. Pour half of your mixture over the top of the rind of the gammon joint.
Add the joint to the oven for 15 minutes then pour the remaining glaze mixture over the top of the rind.
Cook for a further 30 minutes.
Remove the joint from the oven, and leave to rest for 10 minutes.
Serve hot or cold the following day on some lovely toasted fresh bread rolls.