- 1kg piece unsmoked boneless gammon
- 1l ginger beer
- 5 cloves
The dry, unopened flower bud of the tropical myrtle tree family used to flavour a wide variety…
- 5 black peppercorns
- 2 bay leaves
- 4-6 large potatoes, peeled and cut into chunky chips
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 3 tbsp vegetable or rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 2 tbsp Caribbean spice mix, plus a pinch (see below)
- 1 tbsp treacle
- ½ lime, juiced
The same shape, but smaller than…
- 1 small pineapple
With its tuft of spiky, dusty green leaves and cross-hatched, golden orange skin, the pineapple…
- 4-6 eggs
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 1 green chilli, sliced (optional)
For the Caribbean spice mix
- 2 tsp ground cinnamon
A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…
- 1 tbsp black peppercorns
- 1 tbsp dried thyme
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 1 tsp dried ground ginger
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 2 dried bay leaves
- 8 allspice berries
- 1½ tsp cayenne pepper
- ½ nutmeg, grated
One of the most useful of spices for both sweet and savoury…
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.
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, or 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.
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.
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.
Remove the ham and chips from the oven. Thickly slice the ham and serve it with the chips, eggs and pineapple.