- Hello everyone.
It's Barry here.
Welcome to My Virgin Kitchen.
I hope you are well.
I am your self-taught host
inspiring to cook, laugh and learn
in the My Virgin Kitchen umbrella, ella, ella, eh.
So recently, I did a video recipe
for Dr. Pepper pulled pork.
And boy, have you guys, all of a sudden,
I remember the good old days
when you used to go, well done, Barry.
That was great.
And now you guys have basically turned into
Gordon Ramsay's Twitter field, right?
I love what he does there,
but you guys are just like,
well, I would have let it simmer longer.
I would've added salt.
I would've added seasoning, blah, blah, blah.
That's great, but the main aim of the channel
is for me to inspire you to cook
and ultimately, fingers crossed,
like these pictures here when you try my recipes,
they look better so that's just however the fact
that you're doing it, the fact that you're cooking.
Shut up.
Today we are making Coca-Cola ham.
And I have loads of requests for that
off the back of the Dr. Pepper video
so I had to do it.
You can actually make this in a slow cooker,
aka, a Crock Pot, which you guys are raving about.
You all want to see loads more recipes like that.
I will oblige.
Or you can make it in a gigantic pan like that
which also doubles up as a nice hat.
Ew, I just washed it.
I'm going to have to wash it again.
The method and ingredients are super, super simple.
In fact, the hardest bit is waiting for it to cook.
So, without further ado, the full method and stuff
is on myvirginkitchen.com, but you might already
be inside it so hi if you are.
Let's do it.
We're gonna come in a little bit closer,
but this is our deep pan, again, doubly washed pan,
with the pugs kinda looking on.
Are you scratching?
What are you doing there, Amy?
All right, just doing your thing.
They'll probably go in a minute.
So let's come closer.
Alrighty, boom, check that out.
This is a unsmoked gamon or ham joint, amazing.
And the fat is still on it.
We're keeping it on today,
but on the pulled pork I didn't do that
and a lot of you guys were like,
no, you should've kept it on for more flavour.
No, that was my choice, all right?
Sorry, but it did taste amazing.
Now this might look a little bit weird,
but we're just going to dump a carrot in with it.
This is an onion that I've just torn
before your very eyes in half.
Two bay leaves and a stick of celery
that was so big I wanted to snap it in half anyway.
We're gonna grind on some pepper, just in there.
We could rub the ham if we wish,
but no doubt some of you in the comments
will tell me to that anyway.
You could also just stick peppercorns in there, too.
A cinnamon stick for a little bit of a spicy edge in there.
We're gonna (dialogue cuts out).
Well, that was awkward.
I started talking about my cinnamon stick
and then the mic cut out.
So I put some batteries back in it.
Good job I spotted that, otherwise it would have been
for the whole video.
I'd've had to dub it like some of those old school
kung fu films.
Oops, this is how I did it.
(screams)
Yes, let's move on to the next step.
So I did start to show it,
but I'm gonna do it again,
Coca-Cola going all the way in there.
So this is a big two litre bottle.
Let's do some this side.
So the whole bottle is going in there.
Wow, it's like someone just put bicarbonate of soda
into a sauna or something or a hot tub.
There we go.
Things have calmed down now.
Let's just push the carrot and that,
make sure it's right under there.
Now it's not quite covered the gamon
so we're gonna cover that in some water
just to bring it over the top.
So here is just some more water
to go over the top.
That's completely submerged in the water now.
Kinda like a hammy Titanic.
Now when you cook ham,
you do get quite a salty flavour in there.
So if you wanted to, you could boil it
without any of the Coke in,
for about five minutes,
just to get that saltiness out,
drain it off then do this step,
but I've been told it tastes phenomenal like this anyway
which is good.
So it's now going on our hob.
All right, you are quite a heavy thing indeed,
but that's all good.
We are now, boom.
We're gonna bring it up to a simmer.
All right, you can see Boston in the background there
looking keen, but there it is.
It is just starting to get to a simmer.
Shouldn't take long 'cause of the syrupy sugariness in there
and then we've got to wait.
Yeah.
Look at this, folks.
Working on a Sunday.
We are doing some Coca-Cola ham.
I'm finding it really therapeutic at the moment
just to prod and poke all the other ingredients
that are in there with the ham.
This is on a medium heat at the moment.
And I forgot to say
this is a two and a half kilogramme size ham.
Anything two to three kilogrammes
should be about two and a half hours
what we need.
We're not gonna put a lid on it.
We're actually gonna rest the spoon across.
Once it does get to a simmer,
because I believe that's a cooking hack
where it won't spill over if you leave the spoon like that,
for some reason.
Hopefully one of you can leave me a comment
down below as to why that is true
or if it's not true, I guess we'll find out.
It's kind of resembling to me right now
the little scene from Jurassic Park
with the water on the dashboard.
The old Jurassic Park, you know, the good one.
There's little ripples appearing.
Not sure if the mic picked that up,
but the ice cream van has just gone down our road.
That is the ultimate, like, um,
I'm making ham, but shall I go get some ice cream?
It's just out there.
No, Barry, think of the ham, think of the ham.
I remember when 99 Flakes used to actually be 99 P
and not four pound now.
Just to let you know, I'm using normal Coca-Cola.
I've heard rumours that the actual Diet Coca-Cola
has got all these chemicals in it
that are actually worse for you.
In fact, my neighbour was cleaning his driveway,
he was getting oil off his driveway
with Diet Coke the other day.
So yeah, I guess that's what happens
when you use Diet Coke for petrol.
Banter, it's a joke.
And I've got to be honest, it's nearly there
and that does not look appealing at all.
There's some sort of weird,
sort of foamy, that looks like the ocean
down near where I live.
It's all the bits of spices and pepper coming to the top.
We'll stick with it, folks.
There we are then.
It is now a lovely steady simmer.
Do keep your eye on it
and if it does, as I say,
start to expose the ham,
just pour some water.
Ah, pour some water over the top.
I don't know why I stuck my hand by that then.
That actually hurt.
Basically, just make sure your ham's covered all the time.
Alrighty then, folks,
we are coming to the two and a half hour stage.
It is smelling phenomenal in here.
Gonna give it a little more of a simmer
for about five more minutes,
but while we're doing that we're gonna make our glaze.
And that glaze is gonna be a combination of maple syrup,
150 mils of that.
Some white wine vinegar.
Two good old spoonful dollops of whole grain mustard.
I've got a fair bit of stick
for not putting paprika in the last recipe
so in goes some smoked paprika.
So I'm just gonna use the pastry brush
to mix that all together.
Alrighty, then a little taste test.
Oh, nice, sweet and tangy, baby.
Well obviously, if you weren't happy with it,
you just add more vinegar, more maple syrup,
you know, more paprika.
Paprika, whatever you like.
This is an incredibly dangerous step.
I've got me colander and a big pan.
I'm gonna stick it in the sink
and then pour the really, really, really
hot pan into that to catch the juices
and hold the ham.
All right, here we go.
Oh, look at the colour of that.
So with that left over juice
with the celery, the onions and the carrot in there,
we've probably got the potential
to make a really, really weird stock,
but it's not about that today,
although I probably will make that.
It's all about this thing.
Hello.
I've just preheated my oven
so the full method and ingredients on the website.
As I say, I tend to do this like whole epic
write up about my experience so check it out on there.
It's now time to get the ham into the tin.
Wow.
(laughing)
Okay, sorry on that, actually.
I've just, whoa, it's hot,
lifted it with me fork.
Is that looking good to you, mate?
Cool.
See folks, we've got the ham
and there's like this top layer of skin
which pretty much is still a bit hot.
Just pull it back to where it's a little cool,
but look, it just scrapes off
like a knife through hot butter.
I wanna just take this layer off.
It just wants to peel off, really.
Alrighty, that will do
and I'm just putting that in a tin to one side.
Fatty, fatty, fatty.
So with the knife again,
we're just putting some score marks
at an angle just along the top of the ham.
So I'm going diagonal one way
and then right across the top and doing the other side.
So all I'm doing is just basting the ham in that glaze.
You want to get it all nice and coated on there.
Let any of the seeds from the mustard just sit in there,
any of the cracks that form,
and just really sort of gloss it up.
Make sure to really concentrate on the fat for the moment.
All right, brilliant.
This is now going in the oven for around
about 15 to 20 minutes.
That'll really start to get the top going.
Yes, good times.
That's just an initial layer of the baste
on there as well.
We've got quite a bit left, at least half.
So we're going to pour the rest on
after that 15, 20 minutes.
Alrighty, that has been 15 minutes.
It's starting to crisp slightly on the top,
but it's time to get the rest of the baste done.
So we can just pour this on if you want.
Just let it slide down it.
Oh my gosh.
Let it just sit and grip,
but any of it that droops off,
What's gonna happen now,
we're gonna put it back in the oven
for about 25 to 30 minutes
and then sort of every 10 minutes,
I'm gonna baste it, work it back on the top.
Okay?
So back in the oven.
Can I just get an exclusive interview
and ask if it's smelling all right?
Thanks, Amy.
Boston?
No, you're Amy.
You're still Amy.
So every 10 minutes, we're talking it out,
scraping up the juices with our brush
and just basically rebasting it.
And we're actually gonna do this right at the end as well
once it's fully cooked.
So do this two or three times.
So total cooking time of about 25 to 30 minutes
and I'll show you what it's like.
Back in it goes.
(timer beeps)
It's time to get it out of the oven.
It has had four or five really, really good bastes
and it has thickened up an absolute charm.
More importantly, I'm gonna shut the oven
'cause it's absolutely roasting in here.
You can see how much the baste has thickened up
and sort of caramelised,
but we're gonna use that one more time
so just let it stand and relax
for five, 10 minutes now, baste it
and then we'll slice it up.
All right then, folks.
You know the crazy thing is,
I know that this is gonna taste nicer
once it's cold overnight,
but I'm just taking a big wedge out of the side
'cause I want you to see the colour.
Oh yeah, look at that, excited fairies, yeah.
So you'd like a slice like that at a carvery,
wouldn't you?
But let's just go a little bit thinner now.
That is a thing of beauty.
So what I'd like is now,
we can just get a buttered sesame bun
and just grab some of the ham.
I mean, look, this is just one bit
and like it just tears apart like that into threads
so we could like rake it up if we wanted to
like the pulled pork, but just chunks like this
just going into our sandwich is gonna be
so, so good.
Make sure you try and get some of the glazed bits as well.
They're gonna be the best bits,
full of sweet flavour.
But it just tears apart like that.
It is super, super tender.
And there's me lid on top.
An amazing ham sandwich coming right up.
Don't forget, once it's cooled down,
if you don't want to eat it all,
you could freeze it.
This is being eaten right now.
You know what?
It's Father's Day right now
so maybe this is a sign.
Time to dine.
Oh my god, mm.
I'm not sure if it's the fact
that it's still slightly warm,
but it's so super soft and tender
and that was what I was told
was the main thing of using the Coca-Cola.
It really softens it up
and there's a real nice sweetness and smokey vibe
and caramelization going through it.
I absolutely love it.
So, if I can make that,
absolutely any one in the world can.
Remember, I'm self-taught
so I wanna see you have a go.
If you do try it,
don't forget to send me your pictures @myvirginkitchen.
Let me know down below what recipes you wanna see next.
And remember to subscribe for regular recipe videos
and food fun.
See you next time.
You must try this.
Mm.