A new Glasgow-tastic cooking trend seems to have appeared out of nowhere... and it's got us salivating at the prospect of giving it a bash.
The trend involves boiling a ham joint in Irn-Bru – of all things – to make a mouthwatering Irn-Bru glazed ham.
Apparently, the trick is to use glass bottles of Irn-Bru's 1901 full sugar recipe to make sure you get as sweet a taste as possible, rather than just ordinary Irn-Bru.
A look on Twitter suggests that there's some folk who will be serving that instead of turkey for their Christmas dinner, plenty of whom may have been inspired to make the dish after spotting it on a TV food show.
One person posted a pic of a ham joint bubbling away in the slow cooker with the caption: "Let’s give it a go then shall we. Saw on tv a few weeks ago… I’ll let you know if Irn-Bru tastes as good in boiled ham is it does after a night out."
Another posted before and after pictures of cooking it, with the caption: "My brother and his wife have been living in Glasgow for quite a few years now. But only now can I definitively say they've gone native; they've made their Christmas ham by boiling it first in Irn-Bru! I've got to admit I'd be interested to try it, it does look oddly appealing."
Back in October, Irn-Bru even retweeted Tommy Begg-Mann's photos of his amazing looking dish, which was glazed in honey mustard.
He tweeted: "Boiled ham in Irn-Bru and then glazed in honey mustard. Amazing! Tastes so good. Definitely what you need on a night like this, comfort food. Will be lush on a sandwich tomorrow too", with Irn-Bru adding: "Wham bam BRU glazed ham."
What's the verdict Glasgow, would you give it a go?
