EASY HAM
I covered ham in plain cold water, brought to the boil, then drained. Put it in pan with 2 litres coke and 1 onion cut in 1/4s, bring to the boil. Then simmer for half an hour per kilogram. Leave to cool in liquid, then remove skin, cut fat into diamond shape and spread with glaze. Colmans mustard powder, black treacle and brown sugar (walking sugar). Place in oven at 180°C for ±20 – 25 mins.
I can’t give quantities for glaze depends on size of gammon and personal taste.
Recipe and photo: Marj Harper
