Soaking a joint of meat in cola ~ Is this really feasible?

[samuel23]

I started reading a novel the other day called Faithless, by Karin Slaughter. In it she discribes the main character's mother putting a joint that she is going to be roasting the following day in coca cola 'with a few other ingredients'. This according to the book, produced the 'most tender meat that ever crossed a palate'
So my questions are
1 Is this really true ~ does soaking a roasting joint overnight in cola really produce very tender meat
2 what might the 'other ingredirents' be?
Sounds yukky, but if it's true i might give it a go.
Thanks in advance
Sam

[janetsflower]

I noticed that when I read the book too - haven't a clue whether it works or not but her books are great

[warpig1]

Apparently so, see precipe below.

http://www.theanswerbank.co.uk/Food-and-Drink/ Recipes/Question312386.html

[shaneystar2]

There was a recipe on here for ham cooked in cola but I can't find it ..but if you Google
meat + cooking +coca cola
There are lots of recipes and info.

[Pea Pod]

http://homecooking.about.com/od/beefrecipes/r/ cola7boneroast.htm

[janetg]

Nigella Lawson has a recipe for Ham cooked in Cherry Cola (Feast - page 205) havent checked on line but I am sure you can find it on her web site. Hope this helps. jan

[welshfox]

Cooking a joint of ham/gammon in cola is lovely - it also helps if the meat is especially salty as it balances the flavour

[indie1978]

coca cola /cola is really just a soft drink made from vegetable extract thats been cabonated , with the secret ingrediant added along with shed loads of e numbers , however note also you can use the same beverage to clean burned on stuff off pans ect . as to be ammerican recipe idea they are mental and will eat any thing lol ,

[helliebobs]

My mum made the Nigelle Lawson recipe one Christmas and it was lovely - it's not too sweet like you'd imagine but the cola gives it a sort of glaze. It's definitely worth trying.

[OFortuna]

Definately try it - i did it ages ago and it was great. Thanks for reminding me as Im now going to do it for Xmas.

:D

[samuel23]

Thanks to everyone for your answers, and especially to Warpig and Pea Pod for the links.
I have just got a small boneless rib of beef from the butchers and am going to try this on Sunday. Will post on Monday to let you all know how it turned out ~ if I'm not in the hospital with food poisoning lol

[rockyracoon]

Ooh loverly, I did the cooking ham in cola thing, it was delicious. Much like honey roasted ham really.

[aurelia]

Nigellas got it in one of her books too - Ham in cola she calls it. It's probably on her website as I got her recipe for malteser traybake by typing it into her wbsite. I remember from her book her saying that the cola mixes with the salty juices from the hamt to give a sweet/saltygracy taste that was wonderful. Have never tried it as Im allergic to cola, and I love cola but it hates me.

[aurelia]

Just found that I had already typed the recipe on to my computer. It's from Nigella's book - NIGELLA BITES




HAM IN COCA-COLA



2kg mild-cure gammon
1 onion, peeled and cut in half
2-litre bottle of Coca-cola (not diet)


For the glaze:

handful of cloves
1 heaped teaspoon of black treacle
2 teaspoons of English mustard powder
2 tablespoons demerara sugar




I find now that mild-cure gammon doesn't need soaking, but if you don't know that you're dealing with a salty piece, then put it in a pan covered with cold water, bring to the boil, then tip into a colander in the sink and start from here; otherwise, put the gammon in a pan, skin-side down if it fits like that, add the onion, then pour over the Coke. Bring to the boil, reduce to a good skimmer, put the lid on, though not too tightly, and cook for just under 2� hours. If your joint is larger or smaller, work out timing by reckoning on an hour per kilo, remembering that it's going to get a quick blast in the oven later. But do take into account that if the gammon's been in the fridge right up to the moment you cook it, you will have to give it a good 15 minutes or so extra so that the interior is properly cooked.

Meanwhile, preheat the oven to 240C/gas mark 9.

[aurelia]

When the ham's had its time (and ham it is, now it's cooked, though it's true Americans call it ham from its uncooked state) take it out of the pan (but do NOT throw away the cooking liquid) and let it cool a little for ease of handling. (Indeed, you can let it cool completely then finish off the cooking at some later stage if you want.) Then remove the skin, leaving a thin layer of fat. Score the fat with a sharp knife to make fairly large diamond shapes, and stud each diamond with a clove. Then carefully spread the treacle over the bark-budded skin, taking care not to dislodge the cloves. Gently pat the mustard and sugar onto the sticky fat. Cook in a foil-lined roasting tin for approximately 10 minutes or until the glaze is burnished and bubbly.



Should you want to do the braising stage in advance and then let the ham cool, clove and glaze it and give it 30-40 minutes, from room temperature, at 180C/gas mark 4, turning up the heat towards the end if you think it needs it.

This is seriously fabulous with anything, but the eggily golden sweetcorn pudding that is in this section, is perfect: ham and eggs Southern style.

Serves 8.


SORRYHAD TO POST IT IN TWO HALVES

HOPE YOU ENJOY IT TOMORROW.

LET US KNOW HOW IUT TASTED AS I'VE NEVER HAD THE GUTS TO MAKE IT FOR MY FRIENDS AS I CANT TASTE IT BEFOREHAND

[samuel23]

Hi all. I'm still here and so are my gf, my sister and her boyfriend, and two of our friends.
I did the beef joint, and although it was tender it had a slightly sweetish taste that none of us disliked enough not to eat, but agreed wouldn't want again out of choice.
Next week I'm going to try a gammon joint, as the comment below from welshfox about the saltiness offsetting the sweetness of the cola sounds promising.
Watch this space!!!!
oh yes ~ and a big thanks to all who have replied to this question, and especially to aurelia for posting Nigella's recipe, which is the one I'm going to try next. :-)

[samuel23]

Sorry I've not posted before, but have just come back from seeing friends in Spain and didn't have access to a pc over there (Bliss!!)
The 'cola ham' was superb It was tender and although it did have a slightly sweetish taste, it wasn't too sweet (unlike the beef joint). It went really well with the egg and chips we had with it. The butcher sorted me out a really nice piece of cured ham, it was so easy to do and there was enough left for some sarnies the next day. We had some of the sarnies with pickle, the others with english mustard. Both luvverly!!