Jamie's jerk ham

  • 3 kg leg of higher-welfare ham

  • 1 tbsp black peppercorns

  • 1 onion, peeled and cut into wedges

  • 1 bouquet garni

  • 5 cloves garlic, finely chopped

  • 5 Scotch bonnet peppers, deseeded and chopped

  • 4 red shallots, peeled and diced

  • 1 bunch of chives, choppped

  • 1 tbsp caster sugar

  • 12 sprigs of thyme

  • 3 fresh bay leaves

  • 2 tbsp ground allspice

  • 2 tbsp ground nutmeg

  • 2 tbsp ground cloves

  • 2 tbsp sea salt

  • 125 ml golden rum

  • 125 ml malt vinegar

  • 3 tbsp marmalade

  • 250 ml orange juice

  • 125 ml golden rum

You can eat this lovely ham hot or cold. We love it cold with fried eggs, in sandwiches and in salads. Enjoy!



Preheat the oven to 160°C/gas 3. Place the ham in a roasting pan and add the peppercorns, onion and bouquet garni. Add water until it comes halfway up the side of the pan. Cover the ham with foil (making a tent to allow steam to circulate). Bake for 1½ hours or until pink and cooked through, then remove from the oven and cool for 30 minutes, remaining covered.



While it's still warm, you will need to carefully remove the skin, keeping the fat attached to the ham. With a sharp knife, score the ham by making diagonal cuts across the leg.



To make the jerk seasoning, blend all the ingredients in a food processor until smooth. Rub the jerk seasoning all over the ham and scored fat. Cover in plastic wrap and refrigerate overnight or for 24 hours.



Preheat the oven to 180°C/gas 4.



Combine the glaze ingredients in a bowl. Remove ham from the fridge, scrape off excess seasoning and bake for an hour. Remove from oven, brush with glaze, then continue cooking the ham for another 30–40 minutes, basting with glaze every 10 minutes until crisp, golden and sticky.

Nutritional Information

Jamie's jerk ham

In a sticky chilli glaze

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0 foodies cooked this
This sweet and spicy glazed ham is seriously addictive. Any leftovers make brilliant cold cuts
3h 45m (plus 24 hours marinating time)
Not too tricky
Method

You can eat this lovely ham hot or cold. We love it cold with fried eggs, in sandwiches and in salads. Enjoy!

Preheat the oven to 160°C/gas 3. Place the ham in a roasting pan and add the peppercorns, onion and bouquet garni. Add water until it comes halfway up the side of the pan. Cover the ham with foil (making a tent to allow steam to circulate). Bake for 1½ hours or until pink and cooked through, then remove from the oven and cool for 30 minutes, remaining covered.

While it's still warm, you will need to carefully remove the skin, keeping the fat attached to the ham. With a sharp knife, score the ham by making diagonal cuts across the leg.

To make the jerk seasoning, blend all the ingredients in a food processor until smooth. Rub the jerk seasoning all over the ham and scored fat. Cover in plastic wrap and refrigerate overnight or for 24 hours.

Preheat the oven to 180°C/gas 4.

Combine the glaze ingredients in a bowl. Remove ham from the fridge, scrape off excess seasoning and bake for an hour. Remove from oven, brush with glaze, then continue cooking the ham for another 30–40 minutes, basting with glaze every 10 minutes until crisp, golden and sticky.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:
  • Calories 370 19%
  • Carbs 9.6g 4%
  • Sugar 8.2g 9%
  • Fat 24g 34%
  • Saturates 8.8g 44%
  • Protein 26.8g 60%
Of an adult's reference intake

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BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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