– 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,
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.

100 comments on “COCA COLA HAM”

  1. Monty Python the Flying Circus says:

    Could you do the same in a slow cooker? I have done a gaming joint with pineapple juice cooking on low for 8 hours but never with Coke

  2. Cristina Love says:

    Cutie doggies!! 😍😍😍😍

  3. Mya Miller says:

    my mom is making this tomorrow. oh god.

  4. Leon Strongbow says:

    I think sweet cider would probably work as well. I may try this.

  5. Jake Lancaster says:

    I honestly didn't know there was another way to make ham…

    I've only had ham like that, I haven't watched it yet but assuming you added the brown sugar, nothing is missing I am guessing!

    That's a little much now that I've watched some but you are cooking differently a bit tho, so no brown sugar.

  6. Soleta says:

    So sad that the skin got taken off the ham. That's one of the best part.

  7. Division Master74 says:

    @ gorge gore me to

  8. Paul Ellis says:

    The foam is the sugar in the coke

  9. Paul Ellis says:

    The colour of it is normal

  10. No Hair Don't Care says:

    Can I use Pepsi?

  11. British Rifleman 2 says:

    Steamed hams

  12. NostalgiaKarl K.F. says:

    "When I started talking about my cinnamon stick" would've sounded creepy out of context.

  13. NostalgiaKarl K.F. says:

    In the south (Southern US), they pan-fry country ham with Coca-Cola.

  14. TorQueSS J says:

    “EveryBarry was Kung Foo fightin’” 🎼🎤 “his lips were fast as lightening!” Do da do do do do do do doooo!

  15. momkatmax says:

    Look up Coca Cola cake to go with your ham! Yes it's a real recipe and was used during sugar rationing in WW2.

  16. Nexius Reign says:

    Now something that is super yummy is Corned Beef in (non alcoholic) Ginger Beer.

  17. Anon Ymous says:

    That looks absolutely amazing.

  18. RaggedDreams says:

    I have Cola ham every time I go to Dads for Christmas!! It's the food highlight!!

  19. mr Brown says:

    Do you have to use a big 2litre bottle of coke or will a small 2litre bottle be ok?

  20. Okurka says:

    "Like a knife through hot butter."

  21. Ashtin Campbell says:

    Can you make the proper doner kebab?
    Id like to know how you would do it ?

  22. hotelmario510 says:

    That gammonjoint looks like most of the people in your comments being backseat chefs, Barry

  23. Mark Norville says:

    Well if you want more nit picking. Personally I would have drank the coke out of the bottle, and eat the ham while drinking. You would get the same type of taste without the need for ruining a good ham. You can clean toilets with coke,. it is that potent image what it done to this poor piggie wiggie.

  24. Thaofa says:

    What about a Pepsi max version?

  25. Alana-Jo Brown says:

    I LOVE COCA COLA HAM! I have it every Sunday so i am having it tonite 😂 please putting content up. I love you and your page. Literally my favourite Youtuber ❤

  26. Revegelance says:

    Looks stonking.

  27. The Restoration of Dr Who says:

    Do you dogs ever do anything interesting? 😂😂😂

  28. Yellow Ash Rose says:

    Lmao, this isn’t how myself and the family does coke cola ham, but this is new..

  29. Paul Lovesey says:

    Coca Cola pulled pug?

  30. HolyPastrami says:

    Im not a fan of ham, but that does look tasty.

  31. turtle79070 says:

    If youre in the U.S. use the Mexican coke that comes in a glass bottle, its made with real sugar instead of corn syrup.

  32. gamelover2222 says:

    Coke Chicken: Fill a baking dish enough to cover the bottom with Teriyaki sauce. Then add chicken to fill the dish size. Add a large amount of pepper. Pour fresh coke over it until covered. Bake 350 F for 45 minutes. Tada!

  33. B S says:

    No you did it wrong. completely

  34. Makio 23 says:

    My Mum would try to Kill me if she saw me make this

  35. liam brazy says:

    Try using mexican coca cola instead its made with sugar not syrup i dont really drink coke but when i do its mexican coke or its mixed with alcohol

  36. Fuse Toku says:

    Why did you make that ham?
    How did you make this ham?


  37. Ramm Stein says:

    Grrrrrrrrrrab yourself a can of Pork Sodaaaa!

  38. Aren_da_karr 1 says:

    October 2018 anyone 🗓🗓

  39. Redmoonblade says:


  40. Sublimelime says:

    Well done. I want your dogs…

  41. It's elfsucc says:

    The birds eye camera angle of the pan was so disorienting, I thought the pugs were super tiny and on the table

  42. Dalograth says:


  43. Harleyfox says:

    Why the hell would you peel of the skin? crispy skin is the best!

  44. Truly Infamous says:

    I'd probably add some potatoes in there to eat those with the ham.

  45. Joey Hambrick says:

    Here in Claremore, Oklahoma there is a creepy restaurant called Taco Tico, that cooks its meat in Dr. Pepper.

  46. Albert Nave says:

    Does the cola affect the texture or something?

  47. Ryan Massey says:

    God i hate it when people call a pot a pan.

  48. Ryan Massey says:

    Also “pig in a coke” eh, eh, anybody.

  49. Sam Walford says:

    Damn it… now I want ice cream…

  50. Knightmare says:

    Edit: oh wow, 500th comment

  51. Murder Doll says:

    The Queen looks delighted by that meal. Perhaps you could cook her a lovely GLAZED SWAN next time?

  52. AS85 says:

    He goes on like David Brent

  53. American Patriot says:

    In the American south you either eat a turkey or Coke-a-Cola Ham dinner for Christmas depends on the individual family tradition.

  54. Makeup Nerds says:

    My grandma used to use Pepsi in her Christmas hams every year. ❤️

  55. TheWacoKid1963 says:

    9:10 Dirty scruff, Clean the oven

  56. Colin Baldwin says:

    Wait a second. Someone questioned the slaw, are they mad? I would have deleted that slawment.

  57. kiopancake ___ says:

    When you watch people cook and eat right before dinner and you’re starving and you want to stop watching, but can’t because you’re too interested in the video itself…..

  58. David m Bates says:

    Looks banging

  59. Dinomite says:

    Mustard? Ugh. Disgusting.

  60. Cally Bo says:

    All back seat cooks who probably could burn water. There is always something people would do differently. People need to remember this is your interpretation and they are free to tweet what ever they like 😊
    Love this got me wanting to go buy some coke and gammon!

  61. Barbara Hallinan says:

    who is that old biddy in the blue ?

  62. coolswagger 110 says:

    11:00 aWw YaAAh

  63. katie bug says:

    my uncle always cooks his ham in coca cola

  64. kanna231 says:

    I see the Micheal Jackson and queen Elizabeth cutouts cool andawesome!

  65. Mariann Rusnak says:

    Excited fairies? Who wrote these closed captions? Lol 😛

  66. conexos2007 says:

    Thats not safe in any metal pan, cocacola clean metal's I clean a burn knife with cocacola submerging it like 10 min imagine drinking the microscope microbes. .. what is inside the pan? I think is safer in a glass pyrex or ceramic pan. 😷

  67. Alex Evans says:

    My mum does this every Christmas in the slow cooker, its so GOOD

  68. HCLF Gaming says:

    You look like piers Morgan

  69. SimderZ says:

    We cook our crimble ham in ginger beer.. yum. Although this year (2018) its going to be hard to find a bottle of ginger beer that is made without the evil sweeteners as the uk is now subject to a 'sugar tax' so fizzy drink companies have started substituting some of the sugar for aspartame GRR. This is the non diet versions.

  70. TDMIkblox12 says:

    Sky's pouring in my blanket tent on my bed

  71. Saly Black says:

    Never mind the ham , yes lovely lovely , never mind the coke can cola , yes lovely lovely ,
    Where did you get that cardboard giant Micheal Jackson , where where where I want one ,
    He would live in my kitchen , all the time love him, tell me how you got it / where you got it PLEASE .
    Saly 🙂 omg quickly tell me , I must have him .noooooooow please please O PLEASE

  72. Kay Foreman says:

    I made a coca cola Turkey Breast. Tfs.

  73. xoBlockblasters adventure says:

    0:04 wtf is the queen doing

  74. Tom Ferreira says:

    Nice snake sound effect, the queen approves.

  75. Heather Taylor says:


  76. Mark Stubbins says:

    I'm jealous

  77. tubular dude says:

    What’s the reasoning behind halving the onion as opposed to chopping it?

  78. Lady Locket says:

    Some tips for a great boiled ham.
    1) Fill till water is covering the ham, soak it then drain it off. The optimum is 4 hours, drain, refill then 4 hours and drain again before cooking. If you can't do that just cover with water and soak overnight. It removes the excess salt and leaves the lovely porky flavour the large salt level can mask.
    2) The scum happens even if you don't add anything to the pot other than the meat and water. It's perfectly normal and you generally are advised to skim it off once or twice during the boil.
    3) Cider is a good and common addition but most people don't realise it make a difference what Cider you use. For the best tasting try to use old-fashioned cider (the type that's flat or lightly fizzy), not more modern super bubbly brands like Strongbow and similar brands
    4) Black treacle or Honey to taste is a nice addition for sweetness without it tasting too artificial.

  79. Raven North says:

    Where can I get that Michael Jackson stand up???

  80. Kayla Webb says:

    Barry, I need for you to toast your bread when you're making sandwiches like that😂

  81. Black Jesus says:


  82. Hunter's Moon says:

    Not Titanic – It's Tihammic

  83. E Emerson says:

    My mom makes amazing rootbeer pulled pork.

  84. Kickin Wiccan says:

    I personally would have ised pepsi because even regular coca cola cam be used to clean oil off your driveway. Clean your toilet. Take rust off a chrome bumper ect.

  85. Holly Starbrough says:

    Looks great. 😊

  86. jenjen darkness says:

    Would this work for corn beef.. .¿ this would be yum still pork is delish

  87. Nathaniel Berkeley-Biggs says:

    Don’t use Coca Cola it causes cancer, it’s deadly.

  88. Stephen Sheppard says:

    hahahha you one of those sad bastards who lives in southern england? hahhaha points

  89. Munch Man says:

    Nice, Next time save the skin and roast on high heat & make Scratchings!! YUM!!

  90. Tallulahhh says:

    the day after watching this and the breakfast in a slow cooker video, i slowcooked a gammon joint in cherry coke for 48hrs and it was glorious

  91. Vegard Kaspersen Dillerud says:

    Where did you get all those ideas from Barry hmm. 😆 That’s why this channel makes me laugh and enjoying your cooking

  92. Thor Odinson says:

    Looks good but I would have used Pepsi

  93. The All Purpose Popo says:


  94. ChikitaPassion says:

    Can i made it in the owen? I mean i but the ham in big pot then coca and water and seasening and leav in owen to 2-3h? And make coca-cola flavord bulledpork?? 🤔🤔🤔

  95. whatdo uknow says:

    11:54 theres a pedophile in your house (not the queen)

  96. Ross McCullagh says:

    Mate you have a cooking channel but no talent for cooking. In what world do you expectvto be held on a pedestal and not be offered critique?

  97. Jo Luffman says:

    Barry, Coke is really good for cleaning oil because of the citric acid. Diet coke also has citric acid.

    Citric acid and washing soda (don't know if it has a UK equivalent) makes a good cleaner, and pretty inexpensive, as well.

  98. Mr. Forgotten says:

    They should make a Coca Cola bacon as a tribute to Edd.

  99. X says:

    2:34 damn it barry, I thought my headphones cut out

  100. Monarch BLUE says:


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