Ginger and apple juice ham

I've done ham in Coke more times than I can count. It's a perennial favourite in our house because it's so easy and good. We have it at least every other month. Even so, every now and then you've got to shake things up a bit and think outside the...um...pot(?).

I reckon the reason ham in Coke tastes so good is due in large part to the sugar, so, following that basic premise, I reasoned that the very sweet organic apple cider that Cakes buys in gallon jugs would do just as well. I'm pleased to say I was correct. The ham turned out beautifully juicy and slightly sweet with a faint fruity, gingery aroma, which was a nice change from the smoky-Coke taste. Ham also has the benefit of being quite cheap, especially if you get it on sale. We got a lovely huge 3.6 kilo bone-in ham from the local supermarket around thanksgiving for $11.50 (that's $3.29 a kilogram!). Luckily, uncooked smoked ham freezes very well (we bought two at that time).  This is ham #2 of that batch:

• 1 smoked bone in ham (whatever size you like - we always get one that's big beyond all reason as we like to have leftovers for cold ham salads and the odd sandwich or two)
• 1 gallon unfiltered apple juice or cider
• 350 grams brown sugar (about 3/4 cup)
• 6 - 3cm long slices of ginger
• 2 medium yelow onions cut in wedges

If you've got a really salty ham, boil it first in water for 10 or 15 minutes to draw out some of the salt. If you're unsure about the salt content of your ham, I'd boil it in the water just to be sure. Pour off the water and, leaving the ham in the pot, throw in the ginger slices, brown sugar and onions. Pour in as much of the aple juice as you need to cover the ham. If you use a pot that is only slightly larger than the ham you intend to cook, the gallon should be enough. If it's not, top it up with water or more apple juice until the ham is covered.

Bring the pot to a boil and boil your ham for 30 minutes per 500 grams plus an additional 30 minutes for the pot. Our 3.6 kilo ham got boiled for 3.5 hours and was falling off the bone tender! It was also juicy and moist and very nicely flavoured with a touch of sweet. If you'd like, you could reserve some of the juice and try boiling it down into a sweet syrup to serve with the ham which, I bet mixed with seeded mustard would be really nice. I couldn't be bothered, having just waited 3.5 hours for the ham to cook, so I just mixed together a little brown sugar, seeded mustard and a pinch of dried ginger for spreading on the ham slices at the table and it was lovely.

Comments

[Molly]

Lyn, I've been meaning to do a ham in Coca Cola for a long time now, but this recipe has just beaten it to the top of the heap. Sounds wonderful!

[Lyn]

Molly,

Do try it in coke as well. I did Nigella's coke ham with a mustard crust last spring and it was simply unbelievable (more the crust than the coke, really) seriously!
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[Randi]

I never ate baked ham until I moved to Canada. People around these parts just love it.

[Mirian Lizarraga]

Can you please give me the apple and ginger juice recipe?

Thank you