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

More Aussie Christmas recipes >
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
Print this recipe
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

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • 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

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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  • 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