Tamarind-and-ginger jam-glazed ham with sweet potatoes recipe | Sainsbury`s Magazine

Ingredients

• 1 cinnamon stick
• 2 bay leaves
• 3 thyme sprigs
• a 2kg unsmoked gammon joint
• 1 tbsp black peppercorns
• 1 tbsp whole cloves
• 2 scotch bonnet peppers
• 1 garlic bulb
• 2 carrots
• 3 celery sticks
• 2 onions
• ½ x 200g jar tamarind pulp
• 200g light brown sugar
• 15g root ginger, grated
• zest and juice of ½ an orange
• 1 star anise (optional)
• 2 cloves (optional)
• 2 tsp wholegrain mustard
• 2kg sweet potatoes, peeled and chopped into large chunks
• 4 tbsp olive oil
• 4-6 garlic cloves, crushed
• 4 thyme sprigs, leaves picked
• whole nutmeg, to grate
• sea salt flakes
• zest of 1 lime
• 1 chilli, thinly sliced