Argh! Nigella's coca cola ham and horrible rubbery black scum!

[ReshapeWhileDashingThroTheSnow]

Is this normal? I've never heard report of this before. Ham is a 1kg unsmoked gammon, off the bone and rolled. I brought it to the boil in plain water first, then rinsed and plopped it in the coke. Everything as per her recipe, but I'm getting this sinister black scum. When you skim it off, it's all rubbery like bogies latex.

Really off-putting. Tell me this is going to be ok!

yes just keep skimming it off! It will be fine!

Is it diet or sugar free coke?

That was prompt! Ok, I'm removing it as fast as it appears. The whole thing is really spooky (if you'll pardon the Nigella parlance) - no joint of meat ought to fizz as you cook it! DH is v about the whole thing, but I've wanted to try it for years so would love to prove him wrong.

Nah, full-fat.

Ah see I use flat coke! It's basically just a sugar syrup you are cooking it in. Once the coke reduces down the fizz goes as does the scum!! Yummy! I did my ham in cider this year then a maple glaze, but I think I want a coke one now!!

Yes, that's fine. I made this on Christmas Eve and today we've eaten the leftovers with the cold turkey and various pickles. Tell your DH it's very yummy!

I use fizzy, full fat Dr Pepper in my slow cooker with ham. Perfect.

Flat coke? eeek! Bloomin Nigella doesn't say flat (does she??). Ah well. Seems to have calmed down on the scum side. I'm going to be hoiking it out soon to skin and score - should I untie it? It'll all go flobby in the oven if I do, won't it? But how do you skin a trussed-up ham?

Mmmm, I can see Dr Pepper would work. I bet vimto is nice, too.

I wouldn't untie it as it might fall apart. I never do a ham big enough to need tying up so it's easy to skin and score! Can you just score it between the string?

I just make my coke flat because the fizzing disturbs me!!

I've never noticed the fizzing, but I do mine in the slow cooker. I've never noticed rubbery black scum either.