Name: Jerked ham
Prep time: 45 min
Cook time: 150 min
Total time: 195 min
Yield: 8
Ingredients: 1 ham leg, bone in English mustard and hot mango chutney, to serve (9.2kg); Jerk seasoning; 8 cloves of garlic, finely chopped; 8 habanero chillies, seeds removed and diced (see note); 8 red shallots, finely chopped; 2 bunches chives, finely chopped; 1 tbsp caster sugar; 12 sprigs of thyme; 6 bay leaves; 2 tbsp each of ground allspice, ground cinnamon and ground nutmeg; 2 tsp ground cloves; 250 ml each malt vinegar and dark rum (1 cup); Honey basting mix; 125 ml dark rum (½ cup); 115 gm honey (1/3 cup); 6 oranges (about 400ml), juice only

Jerked ham

Australian Gourmet Traveller Caribbean recipe for jerked ham

Serves 8

Prep

45M

Cook

2H 30M

Total

3H 15M

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.

Ingredients

1 ham leg, bone in English mustard and hot mango chutney, to serve (9.2kg)

Jerk seasoning

8 cloves of garlic, finely chopped

8 habanero chillies, seeds removed and diced (see note)

8 red shallots, finely chopped

2 bunches chives, finely chopped

1 tbsp caster sugar

12 sprigs of thyme

6 bay leaves

2 tbsp each of ground allspice, ground cinnamon and ground nutmeg

2 tsp ground cloves

250 ml each malt vinegar and dark rum (1 cup)

Honey basting mix

125 ml dark rum (½ cup)

115 gm honey (1/3 cup)

6 oranges (about 400ml), juice only

Method

Main

1.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.

2.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.

3.For honey basting mix, combine all ingredients in a bowl and whisk until honey dissolves. Set aside.

4. 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.