OK lovely people I've got a beautiful recipe. A nice little trick to have up your
sleeve, but I'm cooking it with my little mum.
Who's very cute, she just turned sixty,
going on twenty-three, ain't you mum?
We're going to do Jerk Ham.
Say Jerk Ham. Jerk Ham.
No say Jerk Ham. Jerk Ham. We're going to do Jerk Ham. Flavour of Jamaica. We're going to
big it up. I've got these little hocks and there is enough meat on there
for two-and-a-half portions right. Obviously they're hammed, so they've been salted, so I've had these
in water overnight, so what we're going to do
it make our Jerk spice, so mummy,
I would like to pass you things. You're going to be in charge of the processor over there.
This is the recipe for Jerk.
Three cloves of garlic go straight into the processor.
Together with three shallots, three sprigs of thyme and up to three scotch bonnets. Woo.
Whack in three bay leaves,
three little cloves and three level tea spoons of sea salt and three heaped tea spoons
of all spice.
About three tea spoons of honey. Three table spoons of run
and then the same of vinegar.
Now we're going to whiz that up. Press on mamma,
and pour in the three tablespoons of olive oil and blitz, blitz, blitz.
So mum,
put these gloves on.
Right and let's have a little massage.
I'm going to pour
the Jerk over the hocks here,
and Mum will perform this incredible massage that she does.
He makes it all up.
when the hock cooks up low and slow the meat pulls away like
hunks, all tender and delicious. So I'm going to whack this in the oven.
These can go in,
and like my darling Delia used to say, here's one
i made earlier.
Now with clean hands you go back in
and you can see how the meat pulled away from the bone. It's just tender, it's melt in your
mouth
we can give a little drizzle of olive oil mum.
You know, just the juice of one or two, have a little please mum. You want me to drizzle that over there? Yes please tiger.
A little bit of clementine juice. Mum chuck a pan sweetheart.
Reheating the pulled hock
will soften the fat that hardened in the fridge and moisten and caramelize
the meat.
Team up with the delicious salad. I love cold and sweet clementines, along
with some crunchy radish and romaine lettuce.
Really, really
delicious and delightful. Little bit of water cress. There
we go, and at this stage in the game we can just have a little drizzle up.
Some olive oil and some balsamic vinegar.
A little pinch of salt, but not too much because you've got the seasoned,
you know crispy ham.
And then transform this delicious warm salad with kiss of some fresh
pomegranate capsules.
So there you go. You've got the beautiful Jerk warm salad
and that was brilliant mum thanks so much for coming that was really good. Do you want to have a brandy?