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You are here: Home / Recipes / Christmas / Brandy and Coke glazed gammon for a South African Christmas feast

Brandy and Coke glazed gammon for a South African Christmas feast

by Jeanne Horak on December 18, 2014 23 Comments in Christmas, Gluten-free, Main course - meat, South African

BrandyCokeGammonSliced

Long before Buzzfeed or Mashable saw the light of day, I was a fan of lists.  As far back as the early 1980s, some of my brother’s and my most treasured possessions were the two volumes of the wonderful Book of Lists. The lists ranged from the banal (the world’s 5 tallest mountains) to the positively racy (5 famous people who died while having sex), and we loved and them all (and memorised an alarming number!). In the files of magazine clippings that I fanatically collected as a teenager and student, the overwhelming majority of the clippings relate to some sort of list: 5 ways to firm triceps; 10 superfoods you need to know about; 101 things to be happy about; and one of the earliest versions of 30 things you need to have done by the time you are 30.  One of the 30 things that inexplicably stuck with me was: “Must be able to mix a proper cocktail.  And, no, brandy and Coke is not a cocktail.”

Ah yes, brandy and Coke – the unofficial national drink of an entire stratum of South African society, and rather like “scotch and soda”, an artefact from the 1970s that my teenage self was far to cool ever to be seen drinking. But many of my countrymen drank if as a matter of course when the beer ran out and the evening got hazier.  And my very own parents, the last people you could imagine drinking brandy and Coke, religiously had one every Saturday evening that I can remember, with ice cubes clinking in their delicate round cognac glasses.  You could say it’s in my genes.  So every time I am asked to suggest a South African twist on a Christmas meal, I ponder the question of how I can incorporate this most South African of drinks into my menu without actually serving it as a drink.  And this year I think I found the answer – a gammon cooked in Coke and glazed with a brandy glaze.

So what does a South African Christmas meal actually consist of?  Of course, I can only speak for my own family when it comes to traditions – I am aware that some of my friends simply ate what you’d eat in England: a roast turkey with trimmings and a Christmas pudding. But the defining characteristic of a South African Christmas is that it is hot and sunny because it falls in the middle of the southern hemisphere summer. And let’s be honest – who wants their house turned into a furnace by oven-roasting a turkey for hours when its 28C outside?  My mom’s solution to the problem was to serve a Christmas meal that was mostly served cold.  We always had a gammon that she cooked the day before and then chilled in the fridge overnight, so the house was never furnace-like on Christmas day.  The starter was usually involved either smoked salmon or local avocados, and the side dishes were chilled salads.  It was only the pudding that served warm (because how else would you melt the brandy cream??) – but instead of Christmas pudding we often served Cape Brandy pudding.

So if you want to inject some South African flair into your own Christmas meal this year, this is what I would suggest:

Peppadew Cheese puffs to serve when the guests arrive, because Peppadews were developed in South Africa.

 

CanapesPeppadewCheesePuffs

Smoked salmon and avocado stacks or avocado and biltong soup as a starter.

 

SmokedSalmonAvoStack

BiltongAvoSoup

Brandy and Coke glazed gammon for a main course.

 

BrandyCokeGammonTitle

Seven-layer salad or soetpatats as a side dish.

 

SevenLayerSalad

Cape brandy pudding for dessert… or if you prefer something chilled, my classic Peppermint Crisp fridge tart!

 

CapeBrandypudding

 

PeppermintCrispFridgeTart

 

“But how do we make that gorgeous glazed ham?” I hear you cry. Never fear – all is revealed below! The idea of cooking a gammon in a sweet soft drink is not new – I remember a friend’s mom used to cook hers in ginger ale years ago.  My curiosity was piqued by Michelle‘s post about for Nigella’s ham in Coke, and Jane-Anne‘s wonderfully gammon glazed with Coke, so I decided to have a go at a simple combination of the two.  My first thought is that it seems like a dreadful waste of my beloved Coca-Cola – you use a large bottle and you really can’t use the cooking liquid for anything afterwards (think hot, flat, fatty Coke. Nice.).  Apparently the acidity of the carbonated cola tenderises the meat as it cooks, and of course the sweetness penetrates the meat too, acting as a perfect balance to the saltiness of the smoked pork.  Whatever the science may be, the end result was truly spectacular – tender, moist and sticky.  At least two of our guests pronounced it to be the best gammon they had ever eaten – high praise indeed. So this year, why not shake up your old Christmas routine and bring the taste of South Africa to your table, wherever you may be celebrating.

 

BrandyCokeGammonFinal

 

For some other Christmas gammon/ham recipes,  have a look at:

  • Michelle’s ham in Coca-Cola
  • Jane-Anne’s gammon glazed with brandy and Coke
  • Simone’s ham in a fig and date glaze
  • Victoria’s marmalade-glazed gammon for Great British Chefs
  • Sarah’s spiced cider baked ham

 

5.0 from 4 reviews
Brandy and Coke glazed gammon
 
Print
Prep time
10 mins
Cook time
2 hours 30 mins
Total time
2 hours 40 mins
 
Give your Christmas gammon a South African twist by infusing it with the flavours of brandy and Coke - a classic South African drink.
Author: Jeanne Horak-Druiff
Recipe type: Entree
Cuisine: South African
Serves: 6-8
Ingredients
  • 1 large gammon joint, about 2kg (mine was deboned)
  • 1 onion, halved
  • 10 whole cloves + extra for finishing
  • 2 litres of Coca-Cola
  • FOR THE GLAZE:
  • ¾ cup tightly packed soft brown sugar
  • 2 Tbsp brandy
  • 1-2 Tbsp cider vinegar
  • 2 tsp wholegrain mustard
  • pinch of ground cloves (optional)
Instructions
  1. Place your gammon in a large stock put, add the onion, whole cloves and Coca-Cola. Bring to a simmer, loosely cover with a lid and leave to cook for at least 30 minutes (40 minutes if bone-in) per 500g, or a little more if you have time. To give you an idea, mine was 2.5kg and I let it cook for 3 hours and it was perfect.
  2. Once the gammon is cooked, use two forks to lift it out of the cooking liquid and into an ovenproof dish. Pre-heat the oven to 200C.
  3. While the gammon is cooling, make the glaze. Heat all the ingredients together in a small saucepan until the sugar has completely dissolved (add more sugar if the glaze is too watery or a little water if too thick). Do not boil as it will turn to hard caramel!
  4. When the gammon is cool enough to handle, carefully peel the skin off. Lift a corner and tug gently – you will see it comes off surprisingly easily. Score the fat to create a diamond pattern – the pattern is a matter of personal choice, but the scoring helps the glaze to stay on the fat instead of just sliding off. Press a clove into the centre of each diamond, baste the fat liberally with the glaze and return the gammon to the oven, uncovered. Baste frequently until the glazed fat has browned nicely (it should take about 15 mins).
  5. Carve and serve immediately, or allow to cool and store in the fridge to serve chilled the next day.
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  1. Sarah Maison Cupcake says

    December 18, 2014 at 3:01 pm

    Oh man that does look fine and since I’m officially off the coke wagon since two months ago this is probably the only way I shall consume the stuff ever again! Our indian takeaway delivery service often throws in a free bottle of the full fat stuff and this is my favourite way to use it 🙂

    I can’t mix a proper cocktail either. Unless a raspberry plopped into prosecco counts?

    Reply
    • Jeanne says

      December 19, 2014 at 12:22 pm

      Nothing beats full fat Coke. Period. I only drink it probably about 5 times a year, and when I do I drink it with guilt-free pleasure. This is a good way to enjoy it without actually consuming much of the stuff! My cocktail mixing skills are limited to three ingredients, with the most common cocktail mixed in my house being the whisky sour (bourbon, sugar syrup and lemon juice over ice)

      Reply
  2. Judith (Mostly About Chocolate Blog) says

    December 18, 2014 at 7:22 pm

    WOW this looks SOOOO much better than anything I had growing up. Now I can see what I was missing. Maybe it is time to lift the lifetime ban on ham…

    Reply
    • Jeanne says

      December 19, 2014 at 12:20 pm

      Whoops – didn’t mean to put hammy temptation in your way! 😉 It certainlt made for a moister ham then roasting (which is what I usually do) – the recipe is definintely a keeper!

      Reply
  3. Meeta says

    December 18, 2014 at 7:42 pm

    This reminds me of your story “The Tastes of Christmas Past” from Creating a Meal You’ll love … after reading that I said to myself I want to be a part of Jeanne’S Christmas meal one day. I hope it comes true my sweet sister. I love this – have never made an entire gammon myself. I want to taste yours first.

    Reply
    • Jeanne says

      December 19, 2014 at 12:19 pm

      Aww – you know you are always welcome at my Christmas table, Schatzi! Let’s make it happen one year 🙂 Making a gammon is no sweat, but I always feel terribly, inexplicably grown-up when I cook one.

      Reply
  4. [email protected] says

    December 18, 2014 at 9:28 pm

    How funny that brandy and coke was the drink of choice. I was a big bacardi & coke drinker as well as a southern comfort & lemonade. Now I would far rather pour the brandy on this amazing looking ham. What a glaze!

    Reply
    • Jeanne says

      December 19, 2014 at 12:17 pm

      I know – and even funnier was when I had some Mexican friends round for a South African dinner and they were all like “oh yes, brandy and Coke, we drink that all the time too!”. For the hardcore, there was Captain Morgan’s rum and Coke as a popular option too. I was also more a Bacardi and Coke girl before I graduated to J&B and water 😉 Do try the recipe – it’s spectacular!

      Reply
  5. Sally - My Custard Pie says

    December 19, 2014 at 3:35 am

    That looks magnificent. I’ve resisted using this mega brand with zero food value for anything but the addition of brandy? I might be swayed…. Brandy and apple juice? Have a wonderful Christmas Jeanne.

    Reply
    • Jeanne says

      December 19, 2014 at 12:14 pm

      It made for a pretty spectacular grand entrance at the dinner table, I have to say! I have to admit a soft spot for Coke – I seldom drink any carbonated soft drinks (tonic water OBVIOUSLY does not count!!) but when I do it has to be a Coke, full fat. As regards substitutions, I suspect that apple juice may lack the acidity that makes the meat so tender – I speak under correction but I think it is the carbonation that contributes to the acidity. Appletizer? And Calvados?!? Can I come to dinner? 😉

      Reply
  6. Rosa says

    December 19, 2014 at 11:09 am

    Wonderful food! That glazed gammon looks wonderfully moist and extremely delicious.

    Cheers,

    Rosa

    Reply
    • Jeanne says

      December 19, 2014 at 12:12 pm

      Thanks Rosa – it was pretty awesome if I say so myself 🙂

      Reply
  7. Simone says

    December 20, 2014 at 8:50 am

    Don’t we all love a good list? 🙂 Now as for this coke and brandy glazed ham…. That is just evil. I’m pretty sure Tom would want to have that n the dudefood Christmas list..lol

    Reply
  8. Fiver Feeds says

    December 20, 2014 at 9:48 pm

    This all looks so delicious, I’m very curious how it tastes!
    That avocado soup is something I’ll start with

    Reply
  9. Rachel says

    December 21, 2014 at 9:22 pm

    What a great idea to incorporate the brandy into it as wel. I often cook ham in coke as I love the sweetness and softness it imparts but I had never thought of including a spirit as well. I can see a whole potential range of spirits to try…

    Reply
  10. Thalia @ butter and brioche says

    December 22, 2014 at 4:11 am

    I am just loving the sound and look of that glaze. Think i definitely need to try out the recipe for Christmas time.. I don’t have gammon but have ham so hopefully it works just as well.

    Reply
  11. Janet says

    December 23, 2014 at 5:42 pm

    Sounds amazing! So looking forward to trying it. Could I do the stove-top cooking one day, then cool it and do the glaze the following day (at a different venue) serving it hot? I’m worried about how long to warm it to make sure it’s hot throughout but not dried out. Any advice? Thanks!

    Reply
  12. Ross Boardman says

    December 28, 2014 at 8:34 am

    Gutted that I missed this post. Sounds awesome. Will have to wait until next year to try it. Or do I 🙂

    Reply
  13. Jo of Jo's Kitchen says

    January 7, 2015 at 10:33 am

    I love glazed gammon and this one sounds amazing! I will put on my must try list!

    Reply
  14. Jonker - Firefly says

    January 13, 2015 at 8:04 am

    Next Christmas I’m coming over to your place

    Reply
  15. Reuben says

    December 26, 2017 at 7:00 am

    Good

    Reply
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Jeanne Horak is a freelance food and travel writer; recipe developer and photographer. South African by birth and Londoner by choice, Jeanne has been writing about food and travel on Cooksister since 2004. She is a popular speaker on food photography and writing has also contributed articles, recipes and photos to a number of online and print publications. Jeanne has also worked with a number of destination marketers to promote their city or region. Please get in touch to work with her Read More…

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This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Non-necessary
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
SAVE & ACCEPT