Twice-Cooked Ham with Dr Pepper Glaze


This is a wonderful Christmas ham: sticky and sweet, flaky yet moist. A real winner. It was originally a recipe for glazed ribs, but I’ve adapted it for gammon. And it couldn’t be simpler.  First slow cook the joint in Dr Pepper, then glaze it with a sticky syrup, before roasting to finish. Great served with pickles and potato salad.

Serves 4

Half gammon, boneless, with skin on, weighing approx. 500g
1 litre Dr Pepper
1 tbsp fennel seeds
8 whole allspice berries


200ml Dr Pepper
4 tbsp soft brown sugar
4 tbsp tomato ketchup
1 tbsp Dijon mustard
1 tbsp Worcestershire sauce
2 tbsp soy sauce
1 tsp ground allspice


1. With a very sharp knife, score the skin of the gammon with a criss-cross pattern. Put the gammon, Dr Pepper, fennel seeds and allspice berries into a slow cooker and cook on LOW for 4 hours, until the meat is tender. If you don’t have a slow cooker, put the ingredients in a casserole pot with a tight-fitting lid and cook in the oven at 160C/Gas 2 for 2 hours.

2. Once the cooking time is up, remove the ham from the pot and transfer to a roasting dish.


3. Put all the ingredients for the glaze into a small pan and reduce by two-thirds until you have a sticky glaze. Brush all over the skin of the ham, getting it right into the cross-cross grooves.





4. Cook in the oven for 15-20 mins, until the glaze forms a sticky crust.

5. Allow to cool a little before carving (something I wish I’d done, because it fell apart a bit to easily when piping hot, as these photos show).


6. Serve warm or cold with gherkins, silverskin pickled onions and potato salad. Or with anything you like, really!

• Thanks to blogger KateTakes5 for sending me this recipe.





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3 Responses to Twice-Cooked Ham with Dr Pepper Glaze

  1. Having recently discovered the delights of slowly cooking belly pork in Coca Cola, I reckon you’re on to something with this one.

    Thing1 has just wandered past the computer. She would like me to add “That looks yummy, can we have that?”

  2. Looks fabulous – when’s my invite coming for Christmas dinner then?

  3. Sara Connor

    Keith, what can I say fabulous, so easy even without a slow cooker with delicious results….it’s all in the “glaze” as you quite rightly said.
    Ps thanks for the berries!