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jerk ham
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Total Time:
3 hours 45 minutes
Irresistibly addictive sweet and spicy glazed ham - perfect for snacking on cold cuts later.
Ingredients:
  • 4 kg piece of middle-cut gammon, with knuckle
  • 1 onion
  • 1 tablespoon black peppercorns
  • 1 bouquet garni (leek, celery, bay leaves, thyme)
  • 3 cloves of garlic
  • 3 red shallots
  • 3 Scotch bonnet chillies
  • ½ a bunch of chives (15g)
  • 1 tablespoon runny honey
  • ½ a bunch of fresh thyme (15g)
  • 3 fresh bay leaves
  • 1 tablespoon ground allspice
  • 1 tablespoon ground nutmeg
  • 1 tablespoon ground cloves
  • 100 ml golden rum
  • 100 ml malt vinegar
  • 1 orange
  • 3 tablespoon quality bitter marmalade
  • 150 ml golden rum
Instructions:
  • - Preheat the oven to 160°C/325°F/gas 3. - Place the ham in a roasting pan with onion wedges, peppercorns, and bouquet garni. Add water halfway up the pan. - Cover the ham with foil (creating a tent) and bake for 1½ hours until cooked through. Let it cool covered for 30 minutes. - Remove the skin while warm, keeping the fat on the ham. Score the ham with diagonal cuts. - Make the jerk seasoning by blending garlic, shallots, scotch bonnets, chives, and salt until smooth. - Rub the jerk seasoning all over the ham and fat, cover, and refrigerate overnight. - Preheat the oven to 180°C/350°F/gas 4. - Mix the glaze ingredients in a bowl. - Scrape off excess seasoning from the ham and bake for 1 hour. Brush with glaze, then bake for 30-40 minutes more until golden and sticky, basting every 10 minutes.

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