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Jerk Ham, Egg, and Chips

A fantastic twist of a pub classic, this dish is worth starting the day before if you’re really out to impress


Jerk Ham, Egg, and Chips


500g Smoked gammon

1 handful black peppercorns

1 red onion

2 fresh bay leaves

1 carrot roughly cubed

Oven chips

1 or 2 eggs per person

For the Jerk Marinade

2 cloves garlic

2 scotch bonnet chillies

1 red onion

1 tbsp honey

½ bunch fresh thyme

2 fresh bay leaves

1 tbsp each of ground allspice, nutmeg, ground cloves

½ tbsp. each of ground cinnamon, ground cumin, oregano and cayenne pepper

100ml spiced rum

50g fresh ginger

½ bunch spring onions

Sunflower oil

Salt and pepper

1 tin of pineapple rings


Place the gammon into a pan of cold water so it is entirely submerged. Add to this the red onion peeled and cut into wedges, the carrot, bay leaves and the peppercorns. Bring to the boil, reduce to simmer and cook for 20 mins per 450g/½kg(lb) + 20 mins.

Once the gammon is cooked take it out of the pan and leave to cool. Once cooled remove any fat with a sharp knife and then score approximately 1cm into the skin in a diagonal pattern all along the surface.

To make the jerk paste simply add all the ingredients apart from the pineapple and oil into a food processor. Begin to blend and add a little oil until a paste is formed. Spread this paste all over the gammon and leave for at least 1 hour, but ideally overnight.

Preheat the oven to 180C. Layer the pineapple rings along the bottom of a baking tray and then place the meat on top, with any excess paste scraped from it. Roast for 30 minutes.

Once the meat is cooked remove it from the oven and leave to rest covered in foil for the time it takes to cook the oven chips and fry the eggs and then serve!