Marmalade glazed jerk gammon

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Served

Carved

Basting

Marinading

Ingredients for the boiling stage (I reduced the number of peppercorns after the picture was taken)

Marmalade glazed jerk gammon - about this recipe

This is mercilessly plagiarised from the TV series; Jamie Oliver cooks Christmas. I made the jerk marinade yesterday and have already tried it with pan fried pork fillets and it was great.

I found the jerk marinade a bit heavy on the cloves, so I have omitted the cloves in the boiling stage.

Servings

Recipe for a 1.4 kg gammon

Ingredients

Boiling the gammon

• 1.4 kg gammon (unsmoked) - I chose one with very little skin as it will be discarded after boiling
• big bunch of parsley
• 15 peppercorns
• A big handful of Chinese preserved orange peel I happen to have some so thought I may as well use it. An orange or lemon quartered and crushed would be just as good
• Big stick of cinnamon

Marinade stage

• About 3 ladles full (about 250 ml) of jerk marinade

Roasting the gammon

TO BE CONTINUED

Method

1. Boiling
2. Place the gammon and the boiling ingredients in a large pan and just cover with boiling water
3. Fast simmer for about an hour and a half
4. remove, drain and allow to cool
5. Slice the skin off and discard. Try to leave a layer of fat on the meat
6. Score the fat in a criss-cross pattern, trying not to cut into the meat
7. Marinading
8. Marinade in a cool place for as long as you can - I'm going for about 3 days. Keep in a sealed container if you have adventurous cats!

Variations

Vary the ingredients that you add in the boiling stage to your own taste. Carrots, leeks, parsnip are all good flavour enhancers.