We bought a large chunk of unsmoked ham from England which we’d frozen since we returned in January. Then I saw Jamie Oliver making Jerk Ham on 24 Kitchen recently and I thought that this is the perfect time for me to use the ham. I also thought serving Jerk Ham with egg and chips an interesting idea as it’s normally just Ham, not Jerk Ham.
Serves 4 with loads of leftover ham; Total Time: 250 mins
- 3.5kg leg of ham, bone-in (I used a 1.3kg boneless ham)
- 1 ripe pineapple
- 4 large eggs
- 4 servings of Chips/French fries
Jerk Marinade Ingredients: I halved all the marinade ingredients as it was only a boneless 1.3kg ham
- 6 cloves garlic, peeled
- 2 red onions, peeled and roughly chopped
- 3 fresh Scotch bonnet chillies, stalk (and seeds, if wished) removed and roughly chopped
- 1 tbsp golden caster sugar
- 12 sprigs fresh thyme
- 6 fresh bay leaves
- 2 level tbsp ground allspice
- 2 level tbsp ground nutmeg
- 2 level tbsp ground cloves
- 125 ml golden rum
- 125 ml malt vinegar
Glaze Ingredients: I halved all the glaze ingredients as it was only a boneless 1.3kg ham
- 3 tbsp marmalade
- golden rum
- Place ham in an appropriately sized pan, cover with water and bring to the boil. Then simmer for 3 hrs (I simmered my ham for 1.5hrs). Skim scum from surface occasionally and top with water, if needed.
- Carefully remove ham to a board (keep broth, e.g. to make soups and risottos) and use a knife to remove skin but keep abt 1cm layer of fat above meat (remove or shave off excess). Score remaining fat in a criss-cross fashion.
- Blend all jerk ingredients till smooth.
- Wearing rubber gloves, rub jerk mixture all over ham so it sticks.
- Place ham in a snug-fitting roasting tray and cool. Then cover and keep ham in fridge overnite so that flavours of marinade really penetrate ham.
- Next day, preheat oven to 180C.
- Scrape jerk off ham into tray, drizzle ham with oil and add a decent amount of water to tray (don’t let it dry out and you’ll end up with a lovely jerky sauce).
- Cut all skin off pineapple, remove core and “eyes” and slice into abt 2cm chunks. Dot pineapple in and around ham, turning in jerk to coat.
- Roast ham for 1.5hrs (I roast mine for 45mins), basting regularly.
- To glaze, loose marmalade with a decent amount of rum. Then spoon all over meat and roast for another 30 mins, or until beautifully golden and crisp, again basting regularly.
- Meanwhile, make the chips/French fries.
- When ham’s just right and chips are almost ready, fry eggs to your liking.
- Carve up ham and serve it all together with salad on the side.
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