Jerk Gammon With Corn And Coleslaw
Not too tricky
- 8 garlic cloves
- 5 shallots, peeled and roughly chopped
- 1 large knob of ginger, peeled
- 6-8 scotch bonnet chillies, deseeded
- 30ml (2tbsp) allspice berries, ground in a pestle and mortar
- 30ml (2tbsp) ground cinnamon
- 1/2tsp ground cloves
- 1/2tsp grated nutmeg
- 3 bayleaves
- 1 large handful of thyme sprigs, leaves picked
- 65g (2¼oz) dark muscovado sugar
- 1tsp salt
- 15ml (1tbsp) rum
- Juice of 3 limes
- Freshly ground black pepper
- 1 pair Latex gloves
- 1.5kg smoked gammon joint
- 1 handful of black peppercorns
- 1 bayleaves
- 1 onion, peeled and quartered
- 1 celery stick, cut into 4
- 1 carrot, cut into rough chunks
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 parchment paper cartouche (or lid) and leave to simmer over a low heat for around 2 hours. Once cooked, 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 until they form a smooth paste.
Remove the gammon from the pan, reserving the cooking liquid for freezing if desired (it makes excellent stock). Remove the skin and trim off excess fat, so there is a thin layer of fat left on the surface of the meat. Score the fat with a knife and set aside.
Put on a pair of latex gloves (to avoid burning from the chillies!) and rub all of the marinade over the scored fat of the gammon. Place in a tray, cover with cling film and set aside to marinate overnight. The longer you leave it, the best and most potent the flavour will be.
When ready to cook, preheat the oven to 180°C, Gas Mark 4.
Remove the cling film from the gammon and spoon any marinade that has gathered at the bottom of the tray over the meat. Cook in the oven for 45 minutes, basting occasionally.
Remove the gammon from the oven and increase the temperature to 200°C/gas mark 6. The marinade should have thickened slightly and will now be ‘spreadable’ in consistency, so spread this over the meat and return to the oven for 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 from the oven, carve and serve hot with some 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.