For the brine
1kg Gammon
2 small onions 
1 leek
Whole pimento 
Maggi seasoning 
2 cloves of garlic 
Fresh thyme 

For the jerk marinade
2 cloves of garlic 
2 scotch bonnets
2 spring onions 
Fresh thyme
1 heaped tsp ground pimento 
2 tbsp of honey 
Dash of vinegar 
Salt and pepper
Dash of dark or spiced rum
Curry powder (Caribbean style)
1tbsp sugar 
Drizzle of olive oil 
  1. Get your gammon out and leave the string on, place it in a big saucepan and cover it until there’s a good 2-3 inches of water above it.
  2. Add into your water all of the brine ingredients and put it on a high heat until it starts to boil, then turn down to a simmer for 20 mins. Be sure to skim the top of the pot as the white foamy residue will be a lot of the salt coming out of the meat! Discard this. 
  3. Once primed, remove from the brine and put into an oven proof dish, cut the strings off but carefully so it retains its shape. 
  4. Marinade time! Put all your ingredients into the blender and whizz until you get a nice smooth consistency. 
  5. Pour your marinade over your gammon and rub it in making sure all angles are covered. Cover the whole dish in foil. 
  6. Pop in the oven on 170 degrees for 20 mins and then take off the foil and put it back in for a further 10 mins. 
  7. Leave your gammon to rest and serve with some fried plantain and slaw!
For the plantain 
Plantain x 4
Cumin seeds
1 Lime
Sunflower oil
  1. Slice your plantain up, put some sunflower oil in a pan until it’s nice and hot then add your slices in. Cook evenly for 2 mins then turn. Cook the other side for 2 mins. 
  2. Sprinkle in your whole cumin seeds and a drizzle of honey and squeeze of lime and let them finish cooking and come together. You want them to be a lovely, even golden brown colour. 

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