So we were having a thanksgiving party, what could be more American than ham in coke ?
Nigella Lawson has a few versions of this, so I went with it
I bought "green Gammon" from my butcher, its been slated but that's the full extent of the cure.
Bring it all to the boil & then let it simmer for about an hour per kilo and add on half an hour for good measure. At this point the meat is cooked & could easily be eaten. However its better if it gets glazed & has some time in the oven. In a fit of organization I did the boiling on the Friday and let my hame rest overnight.
Time to make the glaze
Take 2 tsp sugar
2 tsp treacle
Mix them together (do it in a bowl stood in warm water, it makes life a lot easier). Whilst that stands take the skin off the joint & cut the fat down to a "reasonable level". Score it (traditionalists use large diamond shaped scores) and then slather it with your glaze. Finally stud it with cloves at the intersection of each score.
Now it needs to go in the oven, since my ham was room temperature I used a slowish oven (gas 4/180) for 45 minutes, feel free to reach in & baste occasionally.
Let it rest and if you have fewer guests or a larger table than I had proudly carry it out & carve it in-situ. Or slice it in the kitchen & pile high on a plate.