James Martin Slow Cooked Ham

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James Martin’s Slow Cooked Ham (often famously cooked in Cola) is a modern British classic that transforms a tough gammon joint into something meltingly tender and sweet. By simmering the meat in full-fat cola, the sugar penetrates the meat, balancing the saltiness, while the carbonation helps tenderize the fibers. He finishes it in the oven with a sticky maple and mustard glaze to get that essential caramelized, golden crust. It is the ultimate centrepiece for Christmas, Boxing Day, or a Sunday feast.

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Why You Will Love This Slow Cooked Ham Recipe:

Melting Tenderness: The long simmer in liquid breaks down the connective tissue, so the meat falls apart rather than being chewy.
Sweet & Salty: The cola and maple glaze perfectly offset the natural saltiness of the cured pork.
Stress-Free: Most of the cooking time is hands-off simmering on the hob.
The Glaze: A sticky mix of maple syrup and mustard creates a “glass-like” finish that looks spectacular.

James Martin Slow Cooked Ham Ingredients

1 x 2.5kg–3kg Gammon Joint: (Soaked overnight in water if very salty).
2 Litres Full-Fat Cola: Enough to cover the meat.
1 Onion: Peeled and halved.
1 Carrot: Roughly chopped.
1 Celery Stick: Roughly chopped.
1 Cinnamon Stick: For warmth.
2 Star Anise: For a hint of spice.
For the Glaze:
- 150ml Maple Syrup:
- 2 tbsp Wholegrain Mustard:
- 2 tbsp Demerara Sugar: (Brown sugar).
- 1 tsp Soy Sauce: (Optional, for color).

How To Make James Martin Slow Cooked Ham

Simmer: Place the gammon joint into a large stockpot. Add the onion, carrot, celery, cinnamon, and star anise. Pour over the cola. (If the meat isn’t fully submerged, top up with water). Bring to the boil, then reduce the heat to a gentle simmer.
Cook: Cover with a lid and cook for approximately 2.5 to 3 hours (calculate roughly 45 minutes per kg). The meat should be tender when pierced with a knife.
Prep for Roasting: Preheat your oven to 200°C (400°F) / 180°C Fan. Carefully remove the ham from the hot liquid and place it into a roasting tray. (Do not discard the liquid—it makes a great stock for BBQ sauce!).
Skin: While the ham is still warm, use a sharp knife to carefully slice off the thick, rubbery skin (rind), leaving a generous layer of white fat underneath.
Score: Using a sharp knife, score the fat in a diamond pattern (criss-cross). Try not to cut all the way through to the meat.
Glaze: In a small bowl, mix the maple syrup, mustard, sugar, and soy sauce. Brush half of this mixture generously over the fat.
Roast: Bake in the hot oven for 10 minutes. Remove, brush with the remaining glaze, and bake for another 10–15 minutes until the fat is golden, bubbling, and dark brown in places.
Rest: Remove from the oven and let it rest for at least 20 minutes before carving. This stops the juices from running out.

Recipe Tips

Soaking: Most modern supermarket gammon doesn’t need soaking, but if you got yours from a butcher, ask them if it’s salt-cured. If so, soak it in cold water for 12 hours to remove excess salt.
Full Fat Only: You must use full-sugar cola. Artificial sweeteners in diet drinks become bitter when boiled and won’t caramelize the meat.
Serving Cold: If you plan to serve this cold, let it cool in the cooking liquid (step 2) before glazing. This keeps it incredibly moist.

What To Serve With Slow Cooked Ham?

James Martin’s Slow Cooked Cola Ham is rich, sweet, and salty, making it the perfect partner for a classic white parsley sauce or a sharp, crunchy piccalilli to cut through the glaze. For a comforting main meal, serve thick slices alongside buttery mashed potatoes (or chips and a fried egg) and a side of braised red cabbage or honey-roasted carrots. It also pairs surprisingly well with a scoop of creamy macaroni cheese for an indulgent American-style dinner.

How To Store Leftovers Slow Cooked Ham?

Fridge: Wrap in foil or store in a container for up to 5 days.
Freezer: Slice or dice the meat and freeze for up to 2 months. Perfect for pie fillings.

How To Reheat Leftover Slow Cooked Ham?

Oven (Best for Tenderness): Place slices in a baking dish with a splash of water or stock. Cover tightly with foil to trap the steam. Heat at 160°C (320°F) for 10–15 minutes until hot and juicy.
Pan-Fry (Crispy Edges): Melt a knob of butter in a frying pan over medium heat. Fry slices for 2–3 minutes per side until the edges are caramelized and golden. (Perfect for serving with eggs).
Microwave (Quickest): Place a slice on a plate, sprinkle with a few drops of water, and cover loosely. Heat on medium power for 30–60 seconds. Be careful: High heat will make the meat rubbery.

Cold: This ham is also excellent served cold in sandwiches or salads without reheating.

FAQs

Can I use ginger beer instead of cola for Slow Cooked Ham ?

Yes! Ginger beer or apple cider are excellent alternatives that work just as well.

How do I know when Slow Cooked Ham is done?

A skewer should slide into the center of the meat with zero resistance.

Why did my glaze burn in the Slow Cooked Ham ?

The oven was too hot or you left it in too long. Sugar burns fast—keep an eye on it!

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Slow Cooked Ham Nutrition Facts (Per 100g serving)

Calories: ~220 kcal
Total Fat: 9g
Saturated Fat: 3g
Sodium: 950mg
Protein: 25g
Sugars: 8g (from glaze)

Recipe by Ella ThompsonCourse: Main, Roast, Lunch, DinnerCuisine: BritishDifficulty: Easy

Servings

8-10

servings

Prep time

minutes

Cooking time

hours

minutes

Calories

220

kcal

James Martin’s famous ham, slow-cooked in spiced cola for tenderness and finished with a sticky maple and mustard glaze.

Ingredients

1 x 2.5kg–3kg Gammon Joint: (Soaked overnight in water if very salty).
2 Litres Full-Fat Cola: Enough to cover the meat.
1 Onion: Peeled and halved.
1 Carrot: Roughly chopped.
1 Celery Stick: Roughly chopped.
1 Cinnamon Stick: For warmth.
2 Star Anise: For a hint of spice.
For the Glaze:
150ml Maple Syrup:
2 tbsp Wholegrain Mustard:
2 tbsp Demerara Sugar: (Brown sugar).
1 tsp Soy Sauce: (Optional, for color).

Directions

Simmer: Place the gammon joint into a large stockpot. Add the onion, carrot, celery, cinnamon, and star anise. Pour over the cola. (If the meat isn’t fully submerged, top up with water). Bring to the boil, then reduce the heat to a gentle simmer.
Cook: Cover with a lid and cook for approximately 2.5 to 3 hours (calculate roughly 45 minutes per kg). The meat should be tender when pierced with a knife.
Prep for Roasting: Preheat your oven to 200°C (400°F) / 180°C Fan. Carefully remove the ham from the hot liquid and place it into a roasting tray. (Do not discard the liquid—it makes a great stock for BBQ sauce!).
Skin: While the ham is still warm, use a sharp knife to carefully slice off the thick, rubbery skin (rind), leaving a generous layer of white fat underneath.
Score: Using a sharp knife, score the fat in a diamond pattern (criss-cross). Try not to cut all the way through to the meat.
Glaze: In a small bowl, mix the maple syrup, mustard, sugar, and soy sauce. Brush half of this mixture generously over the fat.
Roast: Bake in the hot oven for 10 minutes. Remove, brush with the remaining glaze, and bake for another 10–15 minutes until the fat is golden, bubbling, and dark brown in places.
Rest: Remove from the oven and let it rest for at least 20 minutes before carving. This stops the juices from running out.

Notes

Soaking: Most modern supermarket gammon doesn’t need soaking, but if you got yours from a butcher, ask them if it’s salt-cured. If so, soak it in cold water for 12 hours to remove excess salt.
Full Fat Only: You must use full-sugar cola. Artificial sweeteners in diet drinks become bitter when boiled and won’t caramelize the meat.
Serving Cold: If you plan to serve this cold, let it cool in the cooking liquid (step 2) before glazing. This keeps it incredibly moist.

James Martin’s Saturday Morning