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jamie’s jerk ham
Jamie recommends this wine to go with this recipe

£

jamie’s jerk ham

main courses
You can have this ham hot or cold. We love it cold with fried eggs, in sandwiches and in salads.
1 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.
2 To make 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.
3 Preheat the oven to 180˚C/gas 4. Combine 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.


Recipe by Jamie Oliver, Photography by David Loftus
• from From Jamie Magazine issue 1

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ingredients

• 3kg leg of ham
• 1 tbsp whole black peppercorns
• 1 onion, peeled and cut into wedges
• 1 bouquet garni (leek, celery, bay leaves, thyme)

Jerk seasoning
• 5 cloves garlic, finely chopped
• 5 scotch bonnet peppers, deseeded, then chopped
• 4 red shallots, peeled and diced
• 1 bunch chives, chopped
• 1 tbsp caster sugar
• 12 sprigs fresh thyme
• 3 fresh bay leaves
• 2 tbsp each ground allspice, ground nutmeg,
ground cloves and sea salt
• 125ml golden rum
• 125ml malt vinegar

Glaze
• 3 tbsp marmalade
• 250ml orange juice
• 125ml golden rum


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user comments

67 comments
1. Theresa Lowe Thu 02 Apr 2009 @ 03:54
Haven't made yet but I know it will faantastic as I alwaaaaaaaaaaaays cook the them in different ways
2. bella Thu 26 Feb 2009 @ 10:24 cant wait to try this sounds good!
3. Anonymous Wed 21 Jan 2009 @ 10:40 I woul love to try your recipie Jamie, but i have to wait for a day when my mum isnt doing anything so she can cook it. sounds delicious, but i am not so sure about the nad sweat part
4. Lynda in France Sat 17 Jan 2009 @ 08:39 Hello everyone,
I don’t really like to eat the same thing twice (spoiled I guess), so I always try to disguise my leftovers. With Jamie’s ham, I made an unconventional mole, no chocolate, the spices from the jerk ham were just right:
Saute 2 minced garlic cloves in a bit of oil, add some tomato puree or tomato sauce. Chop up your leftover ham in big chunks (leave the spice on) and add it to the pot. Add stock so that it’s covered. Heat through, adjust spice by adding what’s in the bottom of the jerk-ham cooking dish. Salt to taste. Serve with crispy tortilla chips, spanish rice and pinto beans.


5. Lynda in France Sat 17 Jan 2009 @ 08:22 Hello everyone,
I couldn’t stand to throw out the stock from cooking the ham in step one, so I made a yummy soup by adding some cooked pumpkin squash, removing the peppercorns (put them in a tea ball to make this easy), and mixing it all up with the blender. It was great and nothing wasted !



6. Bridget Fri 16 Jan 2009 @ 19:00 About to take the ham out of its boiling bath. This is the second time we have made it , both times the ham has come from our brilliant local farm shop, Harpers in Studham, Beds. (And no, I'm not linked to them at all!) For our New Year's Eve piece, I didnt have time to leav the jerk on overnight, it went straight in the oven, Was still fantastic. Oh, I'm avoiding chunky marmalade this time! Just a tip.
Bridget
7. Rachael Hope Mon 12 Jan 2009 @ 09:41 Made this for New Year's Eve dinner. Delicious! Used pork leg joint without the bone. Served it with jacket potatoes, coleslaw and a mixture of the good old pickles (onions, chutneys, etc). Will do it again soon!
8. debbie Sat 10 Jan 2009 @ 16:00 made this for my son and daughter in law on boxing day i used a gammon joint it was amazing the hole family enjoyed it and said it should be on the menu every boxing day but i think it will be on the menu much sooner than that thanks jamie it was great and every one enjoyed it
9. Benito Fri 09 Jan 2009 @ 11:35 I agree with Eggnog (no 25) It has manie diffrant flavers, nad sweat being just one.
10. Susan Findlay Sat 03 Jan 2009 @ 15:40 I have had the pleasure of eating this ham, and had to write a big thankyou to Jamie for giving my friend something different to do with the ham, the taste was sublime, and even my dad had to comment (which is a biggie) for him, will definately cook this year.
11. sue wilson Sat 03 Jan 2009 @ 13:30 Tried this recipe and it was delicious. will use the sauce on chicken or fish as well.
12. graciiie Fri 02 Jan 2009 @ 12:35 i made this with a gammon joint
tasted amazing!
dont think it matters which joint you use :)
13. Nikki Thu 01 Jan 2009 @ 20:07 Made this as part of a New Year's Day buffet, which included the winter coleslaw. Mouth wateringly tasty! My seasoning and glaze seemed to be very liquidy but didn't stop the ham soaking in all the flavours. I used one of those vacuum packed gammons and the meat was lovely and juicy. I was slightly worried about the peppers so used chillis instead but didn't need to worry as the spice had mellowed during cooking. A family favourite.
14. shirley Wed 31 Dec 2008 @ 17:26 i have just made the jerk marinade for ham and when i tasted it the cloves are very overpowering i hope it cooks out .
15. tom h Wed 31 Dec 2008 @ 09:34 what do you with the ingredients that you cook the ham in first of all. the leeks, celery,water, ect. do you get rid of it or is blended in with in the seasoning.
16. Nev Tue 30 Dec 2008 @ 22:31 yeah sorry but picking up on "Eoghan's" comments... number 5.. am i understanding that the inside is supposed to taste of Nad sweat ?? if so have u got a different recipe with the same outer taste but nothing like how eoghan describes on the inside.. cheers
17. Seamus Wilson Mon 29 Dec 2008 @ 22:07 This is a fantastic recipe and taste is great, I used normal Chllies but will try the scotch bonnet ones next time. The only thing i could not get was the Jerk seasoning so I used jerk paste.
18. Maxwell Mon 29 Dec 2008 @ 09:43 On the telly, I thought Jamie boiled the ham in stock a day before? with the same ingredients is that so ? Please tell me how it was done
19. richard Nicholl Sat 27 Dec 2008 @ 19:19 did this well in advance ....delicious and piquant.
Also the turkey and leak pie. Great way to use the leftovers and a change from the ususal curry!
20. Helen Sat 27 Dec 2008 @ 02:37 To the aussie who wanted an australian translation
I'm aussie myself and I understand the recipe perfectly. Its in standard english! The only thing that we might be different is the scotch bonnet peppers, and if you google that you'll find a wiki listing that says its a close relative of the habanero chilli pepper.

Jeff,
I would think melting cheese on top will smother a lot of the flavour, not add to it....
21. gemima groves Fri 26 Dec 2008 @ 16:45 tried the jerk ham and it was ok. more to do with my lack of cooking talent
22. tony cooper Fri 26 Dec 2008 @ 14:45 just one word to describe this "unbelievable" house smelt of christmas and the ham tasted of all the nice things at christmas
23. Miranda Wite Wed 24 Dec 2008 @ 21:14 Started this yesterday and we are eating it today, this ham is blooming lovely even my 3 year old loves it. Thanks Jamie :-)
24. Juicy J Wed 24 Dec 2008 @ 21:04 Ooh Jamie you so fine
25. jenny (NZ) Wed 24 Dec 2008 @ 07:44 The coleslaw had onion, mint, yoghurt and carrot I think, as well as the red and white cabbage.

Merry Christmas
26. Tiffany Tue 23 Dec 2008 @ 23:54 Oh wow oh wow!!
Made this a couple nights ago and is brilliant. My butcher was impressed when I asked him for the un-smoked leg of ham with the skin on, and could do it up no worries. Wasn't sure about the super hot scotch bonnets so used 4 red chillies and one yellow pepper (for the citrus flavours) and still worked fine.
Also served it with a nice Sauvignon Blanc from South Africa and the flavours went perfect together.
Had the leftovers the next day on a sarnie with some spicy apricot chutney which went down a treat too. Will definitely recommend this, and will make it again!
27. barry hergest Tue 23 Dec 2008 @ 22:32 Hi Jamie,
before you cook the jerk ham do you have to pre-soak the joint for any length of time before you cook it?
28. beck Tue 23 Dec 2008 @ 14:12 I was doing so well unitl the last point where I have put the glaze on before I had cooked it for an hour. ARGGHHHH I hope it works :P
29. lorna Tue 23 Dec 2008 @ 12:52 leg of ham is best to use being irish we have ham every year usually booiled in coke!! looking forward to this years new departure!
30. mary Mon 22 Dec 2008 @ 21:12 what can you substitute for bonnet peppers?
31. Denise Walrond Mon 22 Dec 2008 @ 18:46 I want to do this recipe with a smoked ham, but it still has the skin on .Do I have to take the skin off the ham first, or can I leave it on?
32. lisa Mon 22 Dec 2008 @ 16:24 really looking forward to doing this one.......thanks
33. AD Mon 22 Dec 2008 @ 15:39 Which kind of ham should i use? cured plain or honey seasoned? I have never made ham but would like to try this..... help?
34. eoghan Mon 22 Dec 2008 @ 15:02 im try to convins my boss to put it on the saturday meun so he has some thing diffrant let hope i can it has a spice flaver on the out side nad sweat flavor on the inside it is so nice=P
35. Claire Mon 22 Dec 2008 @ 13:50 I love the sound of this, but I have a question. Is there a difference between the 'leg of ham' in this recipe and the gammon joints you see vacuum wrapped in the supermarket? I'm confused about what to buy.
36. evlyn Mon 22 Dec 2008 @ 09:23 hi' jamie , i think you are brill,can you tell me please which gammon to get for your xmas jerking recipy, ie smoked or unsmoked. lots of love evlyn xx merry christmas.
37. can you give this to me in aussie terns lol Mon 22 Dec 2008 @ 09:21 sorry Jamie i know your tops and cant do every thing but some time we dont understant your distscriprion of items cheers john c
38. steve p Sun 21 Dec 2008 @ 22:50 i have a gammon joint would this recipe work with it and do i need to adapt the ingredents etc
any advice thanks
39. bridget Sun 21 Dec 2008 @ 22:47 this looks absolutely fantastic and is on the menu for new years eve dinner... we have 6 of us and 6 (hopefully) sleeping children in the house. just what we needed, something simple and tasty. hubby is a big jerk (seasoning!) fan.
40. Jamie Dawson Sun 21 Dec 2008 @ 20:14 My brother will suport Fred's comments.... it is a clever way to find out someone who has been picking their nose!! Ha...

Anyway, i have now completed this recipe and love it. The only shame is they forgot to include cinnamon on the Jerk ingredients, which was included in the christmas show.

Now to the turkey.

Merry Xmas

Jamie

41. tim Sun 21 Dec 2008 @ 17:08 Hi i was lookijng at jamies leg of ham were do you get a leg of ham with that much meat on or indeed is thier a breed this came off to hold such meat content
42. Reinhilde Sun 21 Dec 2008 @ 13:50 Is the meat used raw pork ham or cured (gammon)?
Thank you!
43. lesley barnett Sun 21 Dec 2008 @ 13:16 is this the same recipe as the one cooked on tele the other night. only, you said it was smoked pork. great program, any time you want to come and cook in my kitchen your welcome.. lesley Marbella Spain
44. Shaan Sat 20 Dec 2008 @ 23:59 Do you think this jerk seasoning will work on stuffed porchetta?

Cheers.
45. anita boydon Sat 20 Dec 2008 @ 22:49 once I've cooked it how long will it keep in the fridge? can the left -overs be frozen?
46. Kim Pavey Sat 20 Dec 2008 @ 22:44 Hi Margerita,

Scotch Bonnets are also known as Habanero peppers, but if you are in the UK...you can usually find them at a large Tesco or Asda. Also, they carry them in most Carribean supermarkets. Hope that helps.
47. Richard Pavey Sat 20 Dec 2008 @ 22:18 I think Scotch Bonnets are quite similar to Habaneros, in flavour and heat.
Careful!!
48. Hannah Sat 20 Dec 2008 @ 21:30 just completed the mammoth task that was making this ham it's amazing.
49. bob Sat 20 Dec 2008 @ 17:29 ? do you need to soak ham in water first and why
50. Loretta Sat 20 Dec 2008 @ 17:17 Did anyone see the Xmas special this week. What was the coleslaw recipe Jamie made with the Jerk Ham. Red cabbage, white cabbage and only 2 other ingredients I think, not rh same as on this site
Thanks
51. Errol Sat 20 Dec 2008 @ 17:11 I have a 1.5kg unsmoked gammon joint, will I still be able to use this recipe but reduce the cooking time to half the specified?
52. Errol Sat 20 Dec 2008 @ 17:04 What are the quantities for the bouquet garni of leek, celery, bay leaves & thyme?
53. jasmine boxall Sat 20 Dec 2008 @ 16:52 it was incredible jamie i cooked it last night becase my family came round.next time on the show jamie cooks christmas you should make a veggie roust
love ya
jasmine boxall age"13"
54. Rob Jones Sat 20 Dec 2008 @ 12:59 will this recipe still work with 2kg piece of gammon off-the-bone?

Many Thanks
55. Tiffany Winchester Fri 19 Dec 2008 @ 20:05 D'oh. I always forget to put on gloves when doing up hot peppers and now my fingers are burning! Ouch!! Am just doing the first part right now and will marinate overnight, so fingers crossed for tomorrow's dinner!
56. kristina lipczak Fri 19 Dec 2008 @ 20:00 hi, we already have a cooked ham can we adapt this reciepe to suit.
many thanks
57. Roger John Collins Fri 19 Dec 2008 @ 19:12 BRILLIANT !!!
58. georgina Fri 19 Dec 2008 @ 18:35 fird 19 great xmas show with as always good food
and loved the two hams but the jerk is what am going to be doning for xmas so thank you gina
59. Rob Fri 19 Dec 2008 @ 14:11 Hi,

I've got a 2kg unsmoked gammon joint (off the bone), will the recipe still work with an off-the-bone joint, or does it need to be on the bone?

Thanks
60. dee bee Fri 19 Dec 2008 @ 13:33 you can get get scotch bonnet peppers from any good open air market. Brixton market in south london has them pre-packed from around 50p for around 10. Or try any good indian food shop.
61. Dale Fri 19 Dec 2008 @ 12:51 You can buy the peppers at Tesco. We have made the Jerk sauce and have frozen it portion sizes. Tomorrow on ribs and as soon as the weather improves it will coat chicken pork etc on the BBQ. Well done Jamie another masterpeice.

Huge thanks.
62. Jeff Hanklebee Fri 19 Dec 2008 @ 12:04 can u melt cheese over the ham for extra flavour
63. Donna Fri 19 Dec 2008 @ 11:42 They sell Scotch Bonnet Peppers at my local Asda store, maybe yours will
64. Claire Thu 18 Dec 2008 @ 22:30 Margerita,
If you have any asian supermarkets near you pop in, They usually carry a nice selection of scotch bonnet pepper. The busier the shop - in particular with west indian customers - the more likely you are to find it. If you live in London try shopping areas such as Brixton or Shepherds Bush; you'll find the peppers and so much more!
65. peter brooks Thu 18 Dec 2008 @ 22:28 most big tescos stock scotch bonnets in the fresh chilli section (where the fresh herbs are)

can't wait to try this one out, sounds fantastic.
66. Fred McCalla Mon 15 Dec 2008 @ 00:07
Scotch bonnet peppers are probably one of the hottest peppers on the market. Make sure you've got gloves and eye protection on when you work with those goodies. Any good local produce handler should be able to get them for you.

Cheers,
Fred
67. Margerita Dargon Wed 10 Dec 2008 @ 12:40 What are scotch bonnet peppers and where to you buy them?
Thanks.

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