Jamie Magazine
By Jamie Oliver
3 hrs 40 mins
Not Too Tricky
serves 16
About the recipe
This sweet and spicy glazed ham is seriously addictive. Any leftovers make brilliant cold cuts.
Recipe From
Ingredients
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
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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