Yes, I know Cola Ham with Gochujang paste and Palm Sugar glaze sounds mad! but trust me it works.

The salty Ham cook with cola then glaze with this spicy Korean chilli paste with the added sweetness from the Palm Sugar. If you think about it why would it not work?

I think this is a perfect Ham recipe for any time of year. I mean its Ham! it is salty,sweet and a bit spicy. It is great with salad delicious with jacket potatoes and make a great centre pice at Easter or Christmas.

I am not going to go on about how great this recipe is, you just have to trust me and try it.

Enjoy.

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Print Recipe

Cola Ham with Gochujang paste and maple syrup glaze Yum

Glaze Cola Ham recipe with a touch of Korean Gochujang chilli paste. Perfect for all occasion.

Course

brunch, Main Dish

Servings

Ingredients

For the Ham

• 3 kg Unsmoked boneless Gammon
• 2 onion
• 4 celery sticks
• 2 carrots
• 3 star anise
• 1 cinnamon stick
• 20 black peppercorn
• 4 lt diet cola
• 1 lt water

For the Glaze

• 150 g palm sugar
• 1 tbsp Gochujang chilli paste more if you like it hot
• 4 tbsp red wine vinegar

Course brunch, Main Dish Servings Ingredients For the Ham 3 kg Unsmoked boneless Gammon 2 onion 4 celery sticks 2 carrots 3 star anise 1 cinnamon stick 20 black peppercorn 4 lt diet cola 1 lt water For the Glaze 150 g palm sugar 1 tbsp Gochujang chilli paste more if you like it hot 4 tbsp red wine vinegar

Instructions

1. First soak the Ham in cold water over night even if it said you do not need too. In a large pot, put all the Ham ingredients in, including the Ham. making sure the ham is covered. Bring to the boil, then simmer for around 3 ½ to 4 hrs, topping up with boiling water if needed to keep the gammon fully covered. I also like to turn the gammon over.
2. Pre heat the oven to 190c Take the gammon out of the pot and leave to cool slightly. then cut away the skin, leaving an even layer of yummy fat. Score the fat all over in a criss-cross pattern.
3. Mix the ingredients for the glaze together. Place the gammon on a tray with a rack and brush with half of the glaze. Pour 100ml of water into the tray and roast the gammon for 45 minutes. Basting every 15 minutes. leaving a bit of the glaze for the final basting.
4. Once the ham is out from the oven, give it a final basting and leave to rest for 15 minutes before carving.