Marmalade glazed jerk gammon
This recipe needs advance preparation!
This is a little long winded and it obviously takes a fair bit of planning, but it is worth doing, that I promise!
Boiling the gammon
- 1.4 kg gammon (unsmoked) - I chose one with very little skin as it will be discarded after boiling
- If you have a shrink-wrapped gammon, be sure to remove the inner plastic wrapping so the marinade can penetrate properly.
- big bunch of parsley
- 15 peppercorns
- A big handful of Chinese preserved orange peel
- Big stick of cinnamon
- 250 ml (3 ladles-full) of jerk marinade
- Place the gammon and the boiling ingredients in a large pan and just cover with boiling water
- Fast simmer for about an hour
- remove, drain, and allow to cool
- Slice the skin off and discard. Try to leave a layer of fat on the meat
- Score the fat in a criss-cross pattern, trying not to cut into the meat
- Marinade in a cool place for as long as you can - I went for 4 days. Keep in a cool place and in a sealed container if you have adventurous cats!
- If you get the chance, turn the gammon every day and spoon the marinade over the meat
- Preheat the oven to 200° C (400° F - gas 6)
- Put the gammon in a deep roasting tray and roast for 1 hour 50 minutes in total
- Mix the rhubarb preserve or marmalade with a splash of rum to liquify it a little
- After 1 hour 20 minutes has expired, take the tray out and deglaze the pan with a splash of rum
- Spread the preserve over the surface of the gammon and roast for another 30 minutes or so. Check it every 8 minutes and re-baste with the preserve
- Remove, rest for 10 minutes and serve
Jamie made his with marmalade but I thought the rhubarb and ginger preserve went better with the warm spices. Experiment with your favourite preserve.
Cooking times will vary for larger joints, and after tasting this I would recommend the biggest joint you can afford!
If you have a Jaccard meat tenderiser, stab the joint all over with it so the marinade can penetrate really well.
Notes on gammon cooking times
Usually a gammon joint is cooked by boiling, either in a large saucepan (about 1.5 hours to 2.5 hours depending upon weight), or a quicker method is to cook in a pressure cooker (1 hour). After this process, the gammon will be cooked and perfectly safe to eat, however, often the gammon is then finished by roasted with a glaze (honey, marmalade, Branston pickle, etc. This finishing process does make for an extended cooking time but it does give an exceptional finish.
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There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.
Orange, Lemon, Gammon
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