Jerk Gammon With Pineapple Salsa & Sweet Potato Wedges

Preheat the oven to 220°C/ 200°C (fan)/ gas 7, take your gammon joint[s] out of the fridge, open the packet and let it adjust to room temperature

Remove the string and pat dry with kitchen paper, then remove your pineapple from the can (save the juice!) and chop roughly

Add your cornflour to a small bowl with your jerk paste, the reserved pineapple juice and 1 tsp [1 1/2 tsp] [2 tsp] sugar – this is your pineapple & jerk sauce

Add your gammon joint[s] to an oven-proof dish and pour over the pineapple & jerk sauce

Cover tightly with tin foil and put the dish in the oven for an initial 20 min

Meanwhile, chop your tomato[es] finely

Peel and finely chop your shallot[s]

Cut your red chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely

Chop your coriander finely, including the stalks

Add the chopped pineapple, chopped shallot, chopped tomato, chopped chilli and chopped coriander to a bowl with a squeeze of lime juice and a pinch of salt and pepper

Give everything a good mix up – this is your pineapple, tomato & chilli salsa

Cut your sweet potato[es] (skin on) into wedges

Add the wedges to a baking paper-lined baking tray with a drizzle of vegetable oil, your ground paprika and a pinch of salt, then give everything a good mix up

Put the tray in the oven for 20-25 min or until the wedges are tender and starting to crisp

Once the gammon has had 20 min, remove the dish from the oven

Remove the net from the gammon using scissors and discard, spoon some of the pineapple & jerk sauce over the gammon

Return the dish to the oven, uncovered, for 20 min until golden, slightly charred and cooked through

Once the gammon is ready, remove the tray from oven and transfer the cooked gammon to a clean chopping board to rest for 2-3 min (reserve the pineapple & jerk sauce in the dish!)

Slice the cooked gammon finely – this is your jerk gammon