Glazed gammon braised in cola with mash, rocket and parmesan salad

Method

1. Put the gammon in a pan, skin-side down if it fits like that, add the onion and pour over the cola.

2. Bring to the boil, reduce to a good simmer, put the lid on loosely and cook for just under 2½ hours.

3. Preheat the oven to 240ºC/gas mark 9.

4. When the ham is cooked, take it out of the pan and reserve the cooking liquid. Leave the meat to cool a little (you can let it cool completely and then finish off the cooking at some later stage if you want). Remove the skin, leaving a thin layer of fat. Score the fat with a sharp knife to make fairly large diamond shapes, and stud each diamond with a clove.

5. Carefully spread the treacle over the surface of the ham, taking care not to dislodge the cloves. Gently pat the mustard and sugar onto the sticky fat.

6. Lay the ham in a foil-lined roasting tin and transfer to the oven for about 10 minutes or until the glaze is burnished and bubbly. (If roasting a cooled joint, give it 40 minutes at 180C/gas 4.)

7. For the mash, boil the potatoes in salted water. Separately, heat the milk to just under boiling point together with the garlic, rosemary and thyme. Remove from the heat, cover and leave to infuse.

8. Drain and mash the potatoes. Place into the bowl of an electric mixer (fitted with a paddle, not a whisk).

9. Add the olive oil to the milk and gently reheat before passing through a fine sieve.

10. With the mixer on a low speed, add the milk and oil mixure in a steady stream. When all the liquid has been added, adjust the seasoning, turn the mixer speed up and beat until you have a smooth glossy puree. Add the sliced spring onions, mix in with a spatula, and serve.

11. For the salad, combine all the ingredients and season to taste with salt and pepper. Serve with the gammon and mash.

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Ingredients

For the gammon

2kg mild-cure gammon
1 onion, halved
2 litres cola
handful Cloves
1 tbsp black treacle
2 tsp English mustard powder
2 tbsp demerara sugar

For the mash

900g floury potatoes, peeled and cut into chunks
150ml full-fat Milk
2 garlic cloves, halved and hearts removed
1 sprig Rosemary
1 sprig Thyme
250ml virgin olive oil
5 Spring onions, thinly sliced on the angle

For the salad

4 handfuls rocket leaves
100g parmesan shavings
1 tbsp Olive oil
1/2 lemon, juice only
freshly ground black pepper

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