Delicious roast gammon with a spicy Caribbean twist. We always get this going at Christmas time to have alongside cold cuts of leftover turkey as it has a nice fiery flavour to spice up your plate. But hey it's good at any other time of the year as well.
- 1 gammon joint
- 6 spring onions
- 1 tsp all spice
- 1 tsp thyme
- 1 tbsp ginger
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 60 ml soy sauce
- 120 ml orange juice
- 2 tbsp olive oil
- 120 g brown sugar
Preheat the grill/ oven to 135C.
Combine all jerk marinade ingredients into a blender and puree until smooth.
Remove the skin from the gammon with a sharp knife.
Score the fat cap so the marinade has something to stick too.
Liberally baste your gammon all over and place in the grill/ oven.
Approximately every 30 minutes or so re-baste the gammon with more marinade.
Remove when internal temp reaches 65C.
Allow gammon to rest for approximately 30 minutes before slicing.