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JERK GAMMON
Prep Time
10 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 40 mins
 

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.

Course: Main Course
Keyword: christmas, comfort food, ham, thanksgiving
Servings: 8
Author: jacksmeatshack
Ingredients
  • 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
Instructions

  1. Preheat the grill/ oven to 135C.

  2.  Combine all jerk marinade ingredients into a blender and puree until smooth.

  3. Remove the skin from the gammon with a sharp knife.

  4. Score the fat cap so the marinade has something to stick too.

  5. Liberally baste your gammon all over and place in the grill/ oven.

  6. Approximately every 30 minutes or so re-baste the gammon with more marinade.

  7. Remove when internal temp reaches 65C.

  8. Allow gammon to rest for approximately 30 minutes before slicing.