Jamie Oliver's Jerk Ham, Rubbed with Spices and Glazed with Rum-Spiked Marmalade

Add a spiced twist to your baked Christmas ham with Jamie Oliver's recipe from his Christmas cookbook, featuring a flavour-packed jerk seasoning and a marmalade glaze.

I have been making this delicious ham every year since 2008 and I must add, it is unbeatable.....You need to order a gammon from a first-rate butcher. I have hosted Christmas Eve soirees and Boxing day lunches using this wonderful recipe. The ham remains succulent and so tender due to the exquisite Christmas spices, good quality dark rum and finally, the correct poaching/roasting time. I guarantee that your family will love this recipe .In fact you will be hailed for it year after year! It's slightly fiery too due to the scotch bonnets (in the original recipe back in 2008) It is super with rosti, or sauteed potatoes/ baked potatoes, salads, coleslaws, beetroots...and of course, mustards

Delicious with a fresh glass of white Burgandy too...

Author:  Jayne Van der Vorm

 Serves 16-20

 

 Cook time: 3 h 40 min

Ingredients

1 x 4kg	piece of middle-cut gammon, with knuckle
1 tbsp	black peppercorns
1 bouquet	garni
1	onion
	For the jerk seasoning:
3	cloves of garlic
3	red shallots
3	fresh Scotch bonnet chillies
½ a bunch (15g)	fresh thyme
3	fresh bay leaves
½ a bunch (15g)	fresh chives
1 tbsp	runny honey
1 tbsp each	ground allspice, ground nutmeg, ground cloves
100ml	golden rum
100ml	malt vinegar
	For the glaze:
1	orange
150ml	golden rum
3 tbsp	quality bitter orange marmalade

Instructions

Get your meat out of the fridge and up to room temperature before you cook it. Preheat the oven to 160°C/325ºF/gas 3. Place the gammon in a deep roasting tray with the peppercorns and bouquet garni. Peel the onion, cut into wedges and add to the tray. Pour in enough water to come halfway up the side of the tray, then cover it with tin foil. Bake for 1 hour 30 minutes, then remove from the oven and leave for 30 minutes, keeping it covered. Now, while it’s still warm, carefully remove the skin, keeping the fat attached to the ham. With a Stanley knife, score the ham by making lots of diagonal cuts across the leg.

Turn the oven up to 180º/350ºF/gas 4. To make the jerk seasoning, peel the garlic and shallots, deseed the chillies, and place them all in a food processor. Strip in the thyme leaves, tear the bay leaves off the stalks, and add the leaves to the processor with all the other jerk ingredients and 1 tablespoon of sea salt. Blitz it up until smooth, then brush or rub (wearing gloves!) it all over the ham and scored fat. Bake the ham for 1 hour.

For the glaze, squeeze the orange juice into a bowl and mix with the rum and marmalade. Remove the ham from the oven, pour over the glaze, then roast for another 30 to 40 minutes, basting with a brush every 10 minutes, or until cooked through, sticky and golden. Remove the ham to a board, ready to slice hot, cold or at room temperature. Pour all the spicy fat into a jar, cool, and place in the fridge for tasty cooking another day.

CALORIES 311kcal FAT 15.4g SAT FAT 5.1g PROTEIN 35.6g CARBS 5g SUGARS 4.2g SALT 5.5g FIBRE 0.5g

Bon appetit!

Best wishes ,Jayne