Jerked ham
Jamaican jerk spice mix is perfect for flavouring a whole ham. It can also be used with barbecued poultry and fish with equally good results. You will need to begin this recipe a day ahead.
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Serves
8
Cooking Time
Prep time 45 mins, cook 2 hrs 30 mins (plus marinating)
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1 (9.2kg)
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ham leg, bone in English mustard and hot mango chutney, to serve
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| Jerk seasoning |
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8
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cloves of garlic, finely chopped
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8
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habanero chillies, seeds removed and diced (see note)
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8
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red shallots, finely chopped
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2
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bunches chives, finely chopped
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1 tbsp
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caster sugar
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12
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sprigs of thyme
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6
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bay leaves
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2 tbsp
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each of ground allspice, ground cinnamon and ground nutmeg
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2 tsp
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ground cloves
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250 ml (1 cup)
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each malt vinegar and dark rum
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| Honey basting mix |
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125 ml (½ cup)
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dark rum
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115 gm (1/3 cup)
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honey
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6
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oranges (about 400ml), juice only
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1
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For jerk seasoning, combine all ingredients in a blender, season with sea salt and freshly ground black pepper and process until smooth, then transfer to a bowl. Makes about 3 cups.
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2
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Carefully remove skin from ham and score fat in a criss-cross fashion. Rub jerk seasoning over the ham and into the scored fat, cover with plastic wrap and refrigerate overnight.
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3
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For honey basting mix, combine all ingredients in a bowl and whisk until honey dissolves. Set aside.
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4
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Preheat oven to 180C. Place ham in large roasting tray and roast for 2 hours. Remove from oven, pour over basting mixture and roast for 30 minutes, basting continuously until ham is golden brown. Cool for at least 1 hour. Serve with mustard and mango chutney to the side.
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Note You can substitute fresh habaneros with a mixture of hot, red birds-eye chillies and dried habaneros available from
Herbie’s Spices.
RECIPE Andy Harris
PHOTOGRAPHY Chris Chen
STYLING Andy Harris and Vanessa Austin