Jamie Magazine
By Jamie Oliver
About the recipe
This sweet and spicy glazed ham is seriously addictive. Any leftovers make brilliant cold cuts.
Recipe From
Jamie Magazine
By Jamie Oliver
1 x 4kg piece of middle-cut gammon, with knuckle
/recipes/pork-recipes/jamie-s-jerk-ham/
1 tablespoon black peppercorns
1 bouquet garni (leek, celery, bay leaves, thyme)
JERK SEASONING
3 cloves of garlic
3 red shallots
3 scotch bonnet chillies
½ a bunch of fresh chives (15g)
1 tablespoon runny honey
½ a bunch of fresh thyme (15g)
3 fresh bay leaves
1 tablespoon each ground allspice, ground nutmeg, ground cloves
100ml golden rum
100ml malt vinegar
GLAZE
1 orange
3 tablespoons quality bitter marmalade
150ml golden rum
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