Cola Ham with Gochujang paste and maple syrup glaze
Glaze Cola Ham recipe with a touch of Korean Gochujang chilli paste. Perfect for all occasion.
For the Ham
Unsmoked boneless Gammon
For the Glaze
Gochujang chilli pastemore if you like it hot
red wine vinegar
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.
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.
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.
Once the ham is out from the oven, give it a final basting and leave to rest for 15 minutes before carving.
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