Jerk is an exotic spice blend that is smoky and hot with a balancing sweet note. It’s Jamaica on a plate. Use it as a dry rub or make a wet marinade. Either way, it transforms ordinary chicken or pork into a spicy delight.
With the festive season firmly on the brain, I opted for pork in the form of a boneless smoked gammon. Some honey, some lime, and plenty of eat.art Caribbean jerk and I was happy I’d discovered a sunny climes approach to the traditional Christmas gammon.
FOR THE CARIBBEAN JERK GAMMON
1 boneless smoked gammon
4 tbs runny honey
2-3 tbs eat.art Caribbean jerk spice (the hotter you like it, the more you should use)
juice of half a lime
FOR THE ROASTED NECTARINES
6 nectarines, halved and pips removed
3 tbs runny honey
1 tbs thyme leaves, roughly chopped
Place gammon in a large saucepan and add 6cm of water. Cover and boil over medium heat for 50 minutes per kilogram. Remove the gammon and cut off the covering netting while it is still warm. (If you wait until it gets cold, it’s going to stick to the skin and be tricky to remove.)
Now with an unsmoked gammon, I’d remove the skin and score the fat before it gets roasted. But with a smoked gammon, you do not need to go this route. Simply pop it onto a baking sheet. Mix the honey, jerk spice and lime juice and paint the gammon. Then roast it at 180 degrees Celsius for 15 minutes. Once done, remove the gammon and allow it to rest.
Turn your grill on. Heat 3 tbs honey in your microwave and add the thyme leaves. Allow it to stand for a few minutes so it can infuse. Drizzle over the nectarines and pop them under the hot grill for a few minutes until they start to caramelize.
This gammon can be served warm, but is also brilliant cold.
Written by: Lizet Hartley
Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za