Slow cooked ham hock in cola

    6 hours 20 min

    Eat this ham shank if you'd like to teach the world to sing! This is a slow cooker delight. I'd read about this but couldn't believe how delicious it turned out. Also, since moving to France I have been searching for pork and ham dishes because in Brittany it seems to be the meat of choice - can't afford the chicken and can't find lamb easily. Serves 2 to 3 as a meal or makes a pile of scrummy sandwiches.

    Bretagne, France
    342 people made this

    Serves: 3 

    • 1 large unsmoked ham hock (to feed 2 to 3 people)
    • 2L cola (full sugar)
    • 2 tablespoons mustard of your choice
    • 2 tablespoons brown sugar
    • 2 tablespoons runny honey
    • ground black pepper, to taste
    • paprika, to taste

    Prep:20min  ›  Cook:6hr  ›  Ready in:6hr20min 

    1. Put ham hock in slow cooker, pour over the cola and cook on high for 5 hours.
    2. Preheat the oven to 200 C / Gas 6.
    3. Remove from the slow cooker, discard the liquid, allow to cool until you can handle it. Take off the skin and put under the grill to crisp up if you like crackling - otherwise, discard.
    4. Using a sharp knife, slash diagonals at an angle to create a diamond effect. Mix mustard, sugar and honey then rub into the 'diamonds'. Sprinkle black pepper and paprika on top.
    5. Place in hot oven for 20 to 30 minutes. I put mine in a halogen oven on 210 C for 20 minutes. It should blacken nicely with all the sugars caramelising. Cuts into lovely slices for dinner or sandwiches.


    I have used this recipe so many times, friends love it and it makes a great addition to barbecue buffet food as well as an extra Christmas cut of meat

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    Reviews in English (2)


    I made this recipe with 2kg of uncooked gammon joint. I covered in the slow cooker with full fat coca cola around 2litres. I added a small pinch of pepper. I didn't add salt as ham usually quite salty. I left the gammon to cook.on high for about 8 hours. Once removed from slow cooker I places in oven at 180 for ten mins after glazing with mustard and honey. I personally don't like pork but around 6 people tried it and asked me to cook again and how I made it. Overall winner  -  08 Feb 2016


    My mother rates this - she's my biggest critic. She loved it.  -  24 Jan 2016