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The Dairy Diary's Christmas Spiced Soda-Glazed Ham

Serve up a stunning centrepiece this Christmas with a little help from the magnificent Dairy Diary 2023. Once again, these genius foodies have added a sparkling twist to a classic festive feast, one you’re bound to go back to year after year. For plenty more sumptuous recipes, don’t forget to pick up your copy of the 2023 diary here, and be sure to check out their new cookbook, too. It’s the perfect stocking filler for every aspiring chef!

  • Preparation time:
    90
    min(s)
  • Cooking time:
    25
    min(s)
  • Servings:
    8

What you'll need

  • 6 whole cloves, plus extra for studding
  • 1 tsp black peppercorns
  • clementines 2, juice of 1, the other sliced
  • 1 onion, peeled and chopped
  • 2 tsp Dijon mustard
  • 3 sprigs fresh rosemary
  • 1 carrot, peeled and sliced
  • 1.75 litres (3 pints) regular cola
  • 2kg (4lb 6oz) unsmoked gammon joint
  • 2 bay leaves
  • 1 cinnamon stick
  • A pinch chilli flakes

Products used

How to make

  1. Put gammon in a large pan with onion, carrot, herbs and spices. Pour over 1½ litres (2½ pints) cola. Bring to a simmer and leave, covered, for 1½ hours.
  2. Remove from the liquid and place in a foil-lined roasting tin. Run a knife under the rind to remove and score fat in a diamond pattern.
  3. Preheat oven to 200°C/180°fan/Gas 6. Meanwhile, put 250ml (8½fl oz) cola in a pan and bring to the boil. Leave for 12-15 minutes until reduced to a syrupy glaze. Stir in clementine juice, mustard and chilli flakes and brush all over ham. Arrange clementine slices on top, securing with the cloves.
  4. Bake for 20-25 minutes, basting a couple of times, until nicely glazed.

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