Put gammon in a large pan and pour over the cola to cover. If there is not enough, top up with water to cover. Bring to the boil, cover and simmer for 1 hour. Leave to cool, then reserve 2 Tbsp of the liquor and discard the rest.
Preheat the oven to 200?C . Mix the jam with the 2 Tbsp liquor and then sieve. Put the mixture into a pan and bring to the boil. Simmer for 3 - 4 minutes.
Remove the skin from the gammon, leaving a thin layer of fat, and score with a sharp knife. Spread the glaze over the fat, reserving a little for later. Line a roating tin with foil and roast the gammon in the oven for 30 minutes. Brush over the rest of the glaze and stand for 10 minutes, then carve. Alternatively, let it go cold and then serve.
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|Serving Size: 1 Serving (510g)|
|Recipe Makes: 6|
|Calories from Fat: 1 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 15.7mg||1 %|
|Potassium 15mg||0 %|
|Total Carbohydrate 36.6g||11 %|
|Dietary Fiber 0.1g||1 %|
|Sugars, other 36.5g|
|Protein 0.3g||0 %|
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Calories per serving: 143
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