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 kg gammon joint
- 1 tbsp runny honey
- 1 tbsp Riverside jerk seasoning
- 4 cloves garlic crushed
- 1 tbsp hot pepper sauce you can always use fresh scotch bonnets chillis if you think you're hard enough
- 1 tbsp apple cider vinegar
- 1 handful bay leaves
- 1 handful fresh black peppercorns
Bring a large deep saucepan of water to a boil. Add the bay leaves and black peppercorns, then slowly add the gammon being careful not to throw boiling hot water all over the place.
Allow the gammon to slowly simmer for approximately 1 hour then remove from the heat and remove the gammon from the water placing on a chopping board. Once the gammon is cool enough to touch, peel the skin away from the flesh. You can always use this layer of fat to make your own crackling!
Score the outside of the fat layer left on the gammon diagonally one way and then the other way making diamond shapes across the skin. This allows the fat to get nice and crispy and allows the marinade to seep into the meat.
In a pestle and mortar mix the garlic, hot pepper sauce, apple cider vinegar, honey and jerk seasoning. Add a good crack of smoked salt.
Preheat the oven to 200C and baste the outside of the gammon with a silicone brush.
Roast the meat for 30 to 40 minutes until the marinade forms an awesome spicy crust. Allow to cool slightly then cut into slices and chow down.
You can get hold of your Riverside Jerk Marinade here.