1 unsmoked gammon joint (approx 750g)
1 onion, roughly chopped
2 garlic cloves, minced (or 1 tsp garlic powder)
400ml leftover cola or Dr. Pepper
2 tbsp Worcestershire sauce
1 tbsp mustard
3 tbsp dark soft brown sugar
1 tsp cayenne pepper or chili powder
1 tsp ground cumin
1 tsp smoked paprika
soft rolls to serve and your favourite sides
Place all the dried spices in a small mixing bowl and stir to combine.
Prepare the meat by trimming off any rind or fat, and cutting the gammon joint into large chunks.
Rub the meat pieces with the mixed dried spices, then wrap or cover to marinade in the fridge for min. 4 hours, or overnight if you have time.
Preheat the oven to 180c (160c fan).
In a large stockpot or saucepan, add the oil and gently fry the onion and garlic for a few minutes until soft. Add the leftover cola, mustard, Worcestershire sauce and bring up to the boil.
Place the marinated gammon pieces in a large ovenproof dish or roasting tin and pour the liquid over the gammon. Cover and cook on a low heat (160c / 140c fan) for 2.5 - 3 hours, or until the meat is tender. (Alternatively, a slow cooker can be used here, adjust timings to your device)
Remove the meat from the roasting tin (keep all the juices!) and place in a large serving dish. Use two forks to ‘pull’ the meat apart, and add in the cooking juices for a nice moist texture.
Serve up with soft rolls or wraps and your favourite sides.