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JERK GAMMON

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
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
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.