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Jamie's jerk ham
With a sticky rum & marmalade glaze
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Ingredients
- 4 kg piece of middle-cut gammon, with knuckle
- 1 onion
- 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 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
- GLAZE
- 1 orange
- 3 tablespoon quality bitter marmalade
- 150 ml golden rum
Tap For Method
Jamie Magazine
Tap For Ingredients
Method
- Preheat the oven to 160°C/325°F/gas 3.
- Place the ham in a roasting pan. Peel the onion and cut into wedges, then add to the pan with the peppercorns 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, leaving it 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, peel and chop the garlic and shallots, deseed and chop the scotch bonnets and finely chop the chives. Blend all the ingredients with a decent pinch of sea salt in a food processor until smooth.
- Rub the jerk seasoning all over the ham and scored fat, cover in clingfilm and pop in the fridge overnight, preferably 24 hours.
- Preheat the oven to 180°C/350°F/gas 4.
- Combine the glaze ingredients in a bowl. Remove the ham from the fridge, scrape off the excess seasoning and bake for 1 hour.
- Remove from the oven, brush with the glaze, then continue cooking the ham for another 30 to 40 minutes, basting with the glaze every 10 minutes until crisp, golden and sticky.
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