Big watermelons are a challenge.
Where do you keep them? They take a huge amount of fridge space and are heavy.
We lived in Esk a few years ago. A watermelon growing area. I miss buying huge watermelons for $2 at the farm gate.
A farmer told us this. Put the watermelon in a shady spot in the garden, until your ready to eat it.
We did this at Christmas a couple of weeks before we bought the watermelon popped it on some straw in the garden.
We didn’t eat it till about 10 days after Christmas.
The one in the photo I bought 10 days ago. From the back of a farmers ute. Very fresh.
I’m using it tonight for a family dinner.
This will be the 3rd Christmas in a row we’ve cooked Jamie’s Christmas recipes. The Jerk ham is my favourite.
I love my Christmas leg of ham. It starts here a full Leg and ends with the bone cooked into pea and ham soup.
My butcher cures their own Hams
Hinterland Choice Meats
8 Cloves Garlic
2 Onions cut into quarters
8 Scotch Bonnet Chillis seeds and all
2 tbs cinnamon
2 tbs allspice
1 tbs whole cloves
1tbs Sea salt
1tbs. Black Pepper
Bunch of thyme
125ml Malt vinegar
Food process into a paste. Don’t worry if it’s really hot because it’s just on the edges of the ham.
Because the ham is so large, I usually double the mixture. Any left over can be used with fish or chicken.
Peel skin off Ham
Criss cross ham all over
Pour over seasoning
Bake at 180 for 2 h0urs basting every 30 mins
Mix Marmelade and Rum together. Baste Ham every 5 -6 mins for another 30 mins. Until the coating is crisp and glazed.