🏴󠁧󠁢󠁳󠁣󠁴󠁿 IRN BRU HAM 🏴󠁧󠁢󠁳󠁣󠁴󠁿

Now although this sounds like a joke, bear with me as it really works! Cooking gammon in fizzy drinks is not a new thing, cola, ginger ale, beer - they all work. There’s something in how the sweetness counteracts the saltiness of the gammon, resulting in delicious tender flavoursome meat, then the liquor reduced and mixed with some more inevitably sweet stuff to make the glaze before roasting to golden and caramelised. I just had to try IRN BRU and I can tell you I was far from disappointed.

1 uncooked gammon joint (mine was 3kg)
2 litres IRN BRU
2 Granny Smith apples, juiced
2 cloves
1 tsp coriander seeds, black peppercorns & allspice berries
1 piece mace
1 bay leaf

Bring to the boil & reduce to a simmer with the lid on. Cook for 45 minutes per kilo, and turn the gammon half way through cooking.

Remove to a board, and cut off the string and the rind, leaving the fat attached. Score the fat on a diagonal cross hatch and prepare the glaze. Take 2 ladles of the cooking liquor and the juice of 2 more apples. Reduce until it resembles a thick caramel, and pour over 2 heaped teaspoons of grainy mustard. Mix well and baste all over the ham. Get the ham into the oven at 180c and let it brown, baste again and roast till caramelised and golden. Let it cool before carving.
For a delicious sandwich, mix the remainder of the mustard caramel with mayonnaise and a squeeze of lemon juice - total flavour bomb.

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