Jerk Gammon with Corn and Coleslaw
Not too tricky
For the Jerk Marinade:
- 8 garlic cloves, peeled
- 5 shallots, peeled and roughly chopped
- 1x 2.5cm piece fresh root ginger, peeled
- 6-8 scotch bonnet chillies, deseeded
- 2 tablespoons allspice berries, ground in a pestle and mortar
- 2 tablespoons ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon grated nutmeg
- 3 bay leaves
- 1 large handful of fresh thyme leaves
- 65g dark muscovado sugar
- 1 tablespoon rum
- Juice of 3 limes
- Freshly ground black pepper
For the Smoked Gammon
- 1.5kg smoked gammon joint
- 1 onion, peeled and quartered
- 1 celery stick, cut into 4
- 1 carrot, peeled and cut into rough chunks
- 1 handful of black peppercorns
- 1 bay leaf
Place the gammon in a large saucepan with enough cold water to cover, place on the hob and bring to the boil. Drain the water then add the vegetables, peppercorns and bay leaves to the pan, again filling with enough water to cover. Make a lid with parchment paper (a cartouche) and leave to simmer over a low heat for around 2 hours. Once cooked turn of the heat and leave the gammon to cool in the liquid.
While the gammon is cooling, make the jerk marinade. Place all of the ingredients in a food processor and blitz to form a smooth paste.
Remove the gammon from the pan, reserve the cooking liquid and freeze (it makes excellent stock). Remove the skin and trim off excess fat, leaving a thin layer of fat on the surface of the meat. Score the fat with a knife and set aside.
Using disposable gloves (to avoid the chillies!) rub all of the marinade over the scored fat of the gammon. Place in a tray, cover with cling film and marinate in the fridge overnight for a fuller flavour.
When ready to cook, preheat the oven to 180°C, 160°C Fan, Gas Mark 4. Remove the cling film from the gammon and spoon over any marinade that has gathered at the bottom of the tray. Cook in the oven for 45 minutes, basting occasionally.
Remove the gammon from the oven and increase the temperature to 200°C, 180°C Fan, Gas Mark 6. The marinade should have thickened slightly and will now be ‘spreadable’ in consistency. Spread over the meat and return to the oven for a further 20 minutes to form a sticky crust. Alternatively, at this stage the meat can be finished off on a barbecue for a nice smoky finish.
Remove the gammon from the oven, carve and serve hot with corn on the cob and coleslaw.
Check the producer’s cooking instructions as some brands recommend soaking the gammon before cooking.
Recipe courtesy of Victoria Glass.