Let me set the scene: it’s December 23rd, about 6 p.m. and the house smells like cloves, orange peel and something warm and comforting I can’t quite name at first. I’m in my comfiest jumper, slippers on and there’s soft jazz playing in the kitchen while I stir mulled wine. In the oven, nestled in a deep roasting tray, is the ham – Nigella’s slow-cooked masterpiece, bubbling away in its aromatic bath of cola. Yes, cola. This isn’t your ordinary ham. This is Nigella’s – slightly scandalous, boldly flavored, unapologetically rich and it tastes like home, indulgence and rebellion all at once.
Nigella Lawson’s Slow Cooked Ham is one of those dishes that walks the line between tradition and surprise. She boils a cured ham (also known as gammon) in cola. yes, the soda you drank too much of as a teen. then roasts it in the oven with a sticky glaze that caramelizes beautifully. The result? A deeply savory-sweet, almost treacle-y crust with meltingly tender meat inside. It’s the kind of dish that seduces even the skeptics.
Nigella Slow Cooked Ham Recipe
Ingredients Needed
Let me tell you, you don’t need a full pantry of exotic stuff to pull this off. The beauty of this recipe lies in how few things you need. and how magical they become together. Here’s what you’ll want on hand:
For The Ham Boil
- 1 uncooked smoked or unsmoked gammon joint (about 2-2.5kg – that’s a good-sized one)
- 2 liters of regular cola (NOT diet. you want that sugar for flavor)
- 1 onion, peeled and halved (optional but I never skip it. adds subtle sweetness)
For The Glaze
- 1 tablespoon of English mustard powder
- 2 tablespoons of demerara sugar (brown sugar will do in a pinch)
- A handful of cloves, for studding the fat (optional but very festive)
That’s it. Nothing fussy. I remember the first time I made this and stood in disbelief that something so divine came out of a few basic ingredients. and a bottle of Coke.
Equipment Needed
This is where your kitchen gets to play. You don’t need anything fancy but there are a couple of things I wouldn’t attempt this recipe without:
- A large stockpot or Dutch oven: Big enough to fully submerge the ham in cola.
- Roasting tray or dish: For the final glaze-and-bake part.
- Sharp knife: For scoring the fat and inserting cloves.
- Tongs or carving forks: Lifting a steaming hot ham out of cola is a slippery business.
- Meat thermometer (optional): I didn’t use one the first time but once I got one, I became kind of obsessed. Peace of mind is priceless.
Instructions To Make Nigella Lawson’s Slow Cooked Ham
Step 1: The Cola Bath
Pop the gammon into your pot and pour over the cola until it’s just covered. Drop in the halved onion if you’re using it. I always do, because it adds that gentle allium sweetness. Bring it to the boil, then reduce the heat to a gentle simmer. Clamp on a lid (or foil if your pot doesn’t have one) and let it bubble away for about 2½ hours.
Now, here’s the thing. This part smells… odd. There’s no other way to put it. It’s meaty, sweet, a little burnt-sugar-sour at times. The first time I made it, I was half convinced I’d ruined dinner. But trust the process. What comes out the other end is glorious.
Step 2: Preparing the Ham for the Oven
After the simmering, lift the ham out carefully and let it rest a bit. 10 minutes or so. while you preheat the oven to 240°C (220°C fan) / 450°F / Gas mark 8. Then peel off the thick skin, leaving that gorgeous layer of fat. Score the fat into diamonds with a sharp knife and stud each point with a clove. This part always makes me feel a bit like my nan, in the best way.
Step 3: The Glaze
Mix the mustard powder and sugar together and pat it over the ham. Into the oven it goes for about 10 minutes, just enough time for the sugar to bubble and crust, turning a rich, golden brown. Keep an eye on it. this bit goes quickly from perfect to burnt.
What I Learnt
Honestly? I learnt that food doesn’t have to be complicated to be transcendent. And that tradition can be turned on its head with something as untraditional as cola. I’ve made this ham for Christmas Eve, New Year’s Day brunch, random Tuesdays when life felt too grey and needed something golden.
I learnt not to be afraid of the smell in the early stages. I learnt to trust the process. And I learnt that carving this at the table, with everyone leaning in. noses twitching, eyes wide. is one of life’s quiet joys.
Also and this is important: the leftovers are just as magical. Sliced thin for sandwiches with mustard, shredded into mac and cheese or chopped into omelets the next morning? Bliss.
FAQs
What Makes Nigella Lawson’s Slow-cooked Ham Recipe So Special?
Nigella’s slow-cooked ham is a crowd favorite because of its rich, sweet, and savory flavor. The key lies in her use of a delicious glaze made with ingredients like maple syrup, orange juice, and mustard, giving the ham a mouthwatering balance of sweetness and tang. The long, slow cooking process ensures the ham is melt-in-your-mouth tender. Honestly, it’s one of those recipes that makes you feel like you’re an amazing chef, even if you’re just following her instructions!
Can I Use A Different Glaze For Nigella’s Slow-cooked Ham?
Absolutely! One of the best things about this recipe is its flexibility. While Nigella’s glaze is perfection, you can experiment with your own twist. If you’re feeling adventurous, you could try a bourbon and brown sugar glaze for a richer flavor or a citrus-based glaze for something fresh and zesty. Just remember to adjust the sweetness to your taste to keep the balance right.
How Long Does It Take To Cook Nigella’s Slow-cooked Ham?
Patience is key here! Nigella recommends slow-cooking the ham for about 4-5 hours, depending on the size of the ham. It’s all about cooking it low and slow to allow the flavors to develop and the ham to become tender. Don’t rush it! The slow cook will make the meat juicy and tender, practically falling apart with each bite. So, kick back, relax, and let your oven do all the hard work.
