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.

JO JerkHam Egg n Chips with Tomato Salsa 1

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

JO JerkHam 2


  1. 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.
  2. 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.
  3. Blend all jerk ingredients till smooth.
  4. Wearing rubber gloves, rub jerk mixture all over ham so it sticks.
  5. 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.
  6. Next day, preheat oven to 180C.
  7. 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).
  8. 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.
  9. Roast ham for 1.5hrs (I roast mine for 45mins), basting regularly.
  10. 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.
  11. Meanwhile, make the chips/French fries.
  12. When ham’s just right and chips are almost ready, fry eggs to your liking.
  13. Carve up ham and serve it all together with salad on the side.

JO JerkHam Egg n Chips with Tomato Salsa 3

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