Is­land-style ham, pineap­ple, egg & chips

BBC Good Food - - Inside -

Sweet and spicy jerk-style spices work well with salty meats, such as ham. You could eas­ily in­crease the quan­ti­ties here and glaze a larger cou­ple of hocks, if you can get hold of them. Cassie

SERVES 4-6 PREP 25 mins COOK 2 hrs EASY

1kg piece un­smoked bone­less gam­mon

1 litre gin­ger beer

5 cloves

5 black pep­per­corns

2 bay leaves

4-6 large pota­toes, peeled and cut into chunky chips

3 tbsp veg­etable or rape­seed oil 2 tbsp Caribbean spice mix, plus a pinch

1 tbsp trea­cle lime, juiced

1 small pineap­ple

4-6 eggs

1 green chilli, sliced (op­tional) 1 Put the ham in a snug-fit­ting pan, pour over the gin­ger beer and add the cloves, pep­per­corns and bay. Bring to a gen­tle sim­mer, cover with a lid and cook for 1 hr 15 mins. Leave the ham un­til cool enough to han­dle, then use a knife to re­move the rind, leav­ing a layer of fat on the ham.

2 Put the chips in a pan, cover with cold wa­ter and bring to the boil. Cook for 2 mins, then drain and leave to steam-dry in the colan­der. Heat oven to 200C/180C fan/gas 6. Tip the chips onto your largest bak­ing tray, toss with the oil, a pinch of Caribbean spice mix and some salt. Spread the chips out to a sin­gle layer, if your tray is small, use two to make sure your chips have plenty of space around them so they get nice and crispy. Bake for 40 mins, turn­ing them half­way through. Mean­while, put the ham in a small bak­ing dish lined with foil. Mix 2 tbsp Caribbean spice mix, the trea­cle and lime juice and paint all over the ham. Put in the oven along­side the chips for the fi­nal 20 mins of cook­ing.

3 Cut the top and bot­tom off the pineap­ple, stand it up­right on a chop­ping board and cut away all the peel from the sides too. Cut it in half through the core, then into long, thin wedges – you should get about 12. Cut out the woody core from each piece, brush with some oil and sprin­kle with a lit­tle Caribbean spice mix.

4 Heat a grid­dle pan and a fry­ing pan with the re­main­ing oil. Cook the pineap­ple in the grid­dle pan for 2-3 mins each side un­til charred. Crack the eggs into the hot oil in the fry­ing pan and scat­ter with the sliced chilli, if us­ing, and cook the eggs to your lik­ing.

5 Re­move the ham and chips from the oven. Thickly slice the ham and serve it with the chips, eggs and pineap­ple.

GOOD TO KNOW 1 of 5-a-day • gluten free

PER SERV­ING (6) 545 kcals • fat 27g • sat­u­rates 7g • carbs 36g • su­gars 14g • fi­bre 5g • pro­tein 37g • salt 3.7g

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