Baked ham with cola

Method

1. For the ham: put the gammon into a large pan with the onion, a few cloves, cinnamon and orange quarters. Carefully pour the cola over the ham.

2. Bring to the boil, then reduce the heat and simmer for 2 hours 30 minutes until the ham is cooked. Remove from the heat and allow to cool a little for easy handling.

3. Preheat the oven to 240C/gas 9.

4. Remove the ham from the cooking liquid and place in a roasting tin. Remove and discard most of the fat from the ham, leaving only a thin layer on the meat. Score the fat into diamond shapes using a sharp knife and stud with the remaining cloves.

5. For the glaze: mix the maple syrup, mustard and brown sugar and spread over the ham. Put into the oven and roast for 10 minutes until the ham is glazed.

6. For the potato salad: put the potatoes in a pan with 2 teaspoons of salt. Cover with cold water and bring to the boil. Cover and simmer until cooked.

7. While the potatoes are cooking, fry the bacon in a heavy frying pan over a medium heat until crisp. Using a slotted spoon, transfer the bacon to kitchen paper to drain. Reserve the bacon fat in the pan.

8. Drain the potatoes. When they are cool enough to handle, peel and cut into 5mm thick slices. Place in a large bowl and crumble in the bacon.

9. Place the frying pan with the bacon fat over a medium heat and add the spring onions and cook for 3-4 minutes. Stir in the cornflour, sugar and remaining half teaspoon of salt and pepper to taste. Increase the heat slightly, add the vinegar and bring to the boil, stirring constantly.

10. Pour the dressing over the potatoes and fold together gently. Garnish with watercress and serve hot or at room temperature.

11. To serve: slice the ham and serve with the potato salad.