Jerked ham

AT A GLANCE

  • Serves 8 people

  • 1 (9.2kg) ham leg, bone in English mustard and hot mango chutney, to serve
  •  
  • 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 (1 cup) each malt vinegar and dark rum
  •  
  • Honey basting mix
  • 125 ml (½ cup) dark rum
  • 115 gm (1/3 cup) honey
  • 6 oranges (about 400ml), juice only
01   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.
02   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.
03   For honey basting mix, combine all ingredients in a bowl and whisk until honey dissolves. Set aside.
04   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.
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

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