Ingredients
2kg unsmoked gammon joint
FOR THE MARINADE
3/4 tin Del Monte pineapple
1 jalapeño
2 cans Old Jamaica regular ginger beer
1/2 onion
1 apple
2 tsp jerk seasoning
FOR THE GLAZE
1/4 tin Del Monte pineapple
1 jalapeño
2 tbsp honey
2 dessert spoons hot mango chutney
1 dessert spoon jerk seasoning
Method
- Blitz marinade together in a food processor
- Cover the joint in the marinade and allow to marinate in the fridge for 24 hours
- Put the joint ham and marinade in a saucepan and simmer in the marinade for 1 hour 15 mins. Leave to cool in liquid for 1 hour
-
Remove the hard fat – it comes off easily using your fingers. Leave the layer of white fat and mark it with a crisscross pattern with a sharp knife
- Blitz all the glaze ingredients in a food processor. Heat it gently and then cover the joint with it
- Cook at 180°C for 40 mins, re-apply the glaze halfway through
- Leave to cool then serve with old cold meats for a festive buffet or with egg and chips as a twist on the traditional
