Jerk Gammon
- 120 Minutes
- Easy
- Butchers Deli
We’ve partnered with our good friend Jack from Jacks Meat Shack to give you a selection of the tastiest recipes you can recreate at home with the best selection of our meat range. Jack’s latest recipe
Cooking Method
- Combine all ingredients into a blender and puree until smooth
- Remove the skin from the gammon with a sharp knife
- Score the fat cap so the marinade has something to stick too
- Set smoker to 135c
- Add gammon and baste with marinade throughout.
- Remove when internal temp reaches 65C
- Slice and enjoy.
The Ingredients
- Smoked Gammon Joint
- 6 spring onions
- 1 TBS ginger
- 1 TSP all spice
- 1 TPS thyme
- 1/4 TSP Cinnanom
- 1/4 TSP nutmeg
- 60ml Soy Sauce
- 120ml orange juice
- 2 TBS olive oil
- 120g brown sugar
What to serve with Jerk Gammon
Depending on when you’re having your gammon you can serve it up for a Sunday roast with roast potatoes and roasted vegetables or keep it light with rice and coleslaw.
