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Original poster

A Nigella's Ham question about a Nigella's Ham question???????

34 replies

MrsSpoon · 18/12/2006 23:48

I'm sure I saw a thread the other day asking about the cooking order/plan for making this. I have made the ham before but want to do the boiling in cola bit the day before and the in the oven bit the next day before serving.

Thought the thread would have some useful tips/advice/experience of doing this and now can't find the thread. It's not in Food AFAICS. Anyone know where it is?

TIA.

OP posts:
Heathcliffscathy · 19/12/2006 00:03

she says you can do this

boil the ham in coke and then take it out and score it and put the stuff on it

then do the roasting when you want to.

there is no prob with it, she actually advises it in the original recipie

Original poster
MrsSpoon · 19/12/2006 15:40

Thanks Sophable, never tried it in advance because I was a bit worried it would dry out but I didn't realise she advises scoring it and putting the stuff on it in advance, that's really good because it would make the whole thing very easy the next day and I assume it may even be tastier as the topping will have had a bit of a chance to marinade.

OP posts:
spykid · 19/12/2006 15:41

OO careful with the topping, I always miss that off now.

Found it sickly...yuk

Original poster
MrsSpoon · 19/12/2006 16:35

I quite liked it but always use the recipe in Nigella Bites which I believe is a little different to the one in How to Eat but IIRC I generally find it needs much less topping than she recommends.

OP posts:
Heathcliffscathy · 19/12/2006 19:46

oh crumbs mrs spoon, check about that, wouldn't want you to have crappy ham under false pretences. put it this way, i've done it like that and it has been fine, but maybe she says do topping next day.

Original poster
MrsSpoon · 20/12/2006 13:54

I definately will check Sophable. Just happy to have heard from someone who has done it this way and it has not been a disaster.

OP posts:
Original poster
MrsSpoon · 23/12/2006 21:34

Ham worked out really well. Made things very easy having it all ready to go. Would definately do the boiling stage the previous day again.

OP posts:
FestivelyFoggyFloss · 23/12/2006 21:37

Could anyone give me the whole low down on the topping/baking thing. Ahem - when I have done it before I only boiled it.

WigWamBam · 23/12/2006 21:42

Here's the entire recipe, Floss.

Original poster
MrsSpoon · 23/12/2006 21:44

This is fresh in my mind. I do the topping from Nigella Bites. You slash the fat in a criss cross diamond fashion and put a clove in each of the corners of the diamond IYKWIM. Then carefully spread on two tablespoons of black treacle, two teaspoons of mustard powder and two tablespoons of demarara sugar, put in the oven at 240C for 10 mins if doing this straight from boiling or 30 to 40 mins if the ham is straight from the fridge.

I tend to find I don't need quite as much topping as she suggests but I usually have a small piece of ham.

OP posts:
evamum · 23/12/2006 21:45

I have made this the last few years for christmas brekkie, I boil it christmas eve in the afternoon, put the treacle/mustard/sugar on and then cover it in foil, stick it in the roasting tin bung it in the fridge and then bang it straight in the oven the next morning as soon as I wake up
It takes a bit longer cos its cold but takes no thought at all!

Original poster
MrsSpoon · 23/12/2006 21:46

Ooops, just looked at WWB's (cross posted) link it's only one tablespoon of treacle.

OP posts:
FestivelyFoggyFloss · 23/12/2006 21:48

Perfect. thank you both! I have always done it on xmas eve, but don't think DP will be about enough (working) and may be out for lunch anyhow. Will cook it for me and DS on boxing day and leave some for DP to have when I am at work.

FestivelyFoggyFloss · 24/12/2006 16:26

Can anyone answer why it says in capitol letters not to throw the coke liquid away? [dumb emoticon]

FestivelyFoggyFloss · 24/12/2006 16:51

Quick desperate its coming out soon bump?

Pixiefish · 24/12/2006 17:01

I have made 2 of these today. One for tea now and one for boxing day.

Couldn't resist a little pinching and it's flippin LUSH

andaSOAPBOXinapeartree · 24/12/2006 17:04

Floss - in her recipe book it suggests making a black bean soup with the stock.

I just fling it out - it is too sweet/salty for my tastes!

FestivelyFoggyFloss · 24/12/2006 17:08

Oh phew, lovely thanks for that. Don't fancy black bean sauce!

SpicymulledSheraz · 24/12/2006 17:38

My ham has just finished boiling in Coke, smells delish!

cece · 24/12/2006 17:47

My ham doesn't fit in any saucepans...

Do you think I could put it in deep oven tray and cover with foil, then place over two elements on hob??

vitomum · 24/12/2006 17:50

can anyone answer this please? in how to eat she recommends slicing off the fat but others are suggesting just criss crossing (which would be a lot easier)

mine coming out the cola in 5 mins!

oh, and highly stupid question alert - at what stage should the string come off? (can you tell i'v never done this)

SpicymulledSheraz · 24/12/2006 18:19

Vito I am going to let mine cool and then take the string off and carve. I am not bothering with the glaze as I think it might be too sweet. Ce ce deep tray might work had similar prob. Just managed to squeeze my ham into my biggest pan but could only get 1 litre of coke in, turned out lovely though. ( my 1st time too)

joanna4 · 24/12/2006 18:48

I did mine today first time too it smells divine but is now at my sisters for tomorrow-if she touches it she is in big trouble!

Carmenere · 24/12/2006 18:51

I just made it and it was lush, I glazed it with golden syrup and meaux mustard, twas fab.

vitomum · 24/12/2006 19:21

have done it - glazed and all. it looks maginificent