Add some kick to your roast with this spicy Jamaican rub…

Ingredients

Jamaican Jerk Rub

• 2kg Gammon off the bone

• 1 lime

• 4 cloves of garlic

• 3 spring onions (scallions)

• 1 tablespoons brown sugar

• 2 tablespoons round allspice

• 1 tablespoon black peppercorns

• 1 tablespoon dried chilli flakes

• 2 scotch bonnet chillies

• 2 tablespoons honey

• thumb sized piece of ginger (peeled)

• Olive oil

Orange Glaze

• 150ml fresh squeezed orange juice

• 3 heaped tablespoons of orange marmalade

Method

Step 1

Get out your food processor. Add the peeled garlic, spring onions, brown sugar, allspice, peppercorns, chilli flakes, scotch bonnet chillies (seeds removed, if you can’t handle the heat), honey, ginger along with a good splash of olive oil. Blitz everything into a paste, add a little extra olive oil if you need to loosen it.

Step 2

Rub the paste all over your gammon and place into a a bowl. Cover with cling film and leave to marinate in the fridge for 24 hours.

Step 3

Remove your gammon from the fridge an hour before cooking to allow it to come up to room temperature. Pre heat your oven to 180 degrees celsius.

Step 4

Place your marinated gammon in a large roasting tray and roast in the oven for 1 hour.

Step 5

Whilst your gammon is roasting, mix your fresh squeezed orange juice with three heaped tablespoons of marmalade.

Step 6

Carefully remove your roasted gammon from the oven and baste with your orange glaze. Continue to roast the gammon for another 30 minutes, basting every 10 minutes with the remaining glaze.

Remove from the oven and leave to rest for 20 minutes before slicing.