Jerk Roast Ham with a Honey and Rum Glaze 

Description

Tender roasted ham marinaded in a delicious homemade jerk seasoning finished with a honey and rum glaze

Serves: 6-8 (for a 1.6 kg joint) 

 

Prep time: 24 hours (including marinate time) 

Cooking time:  1-2 hours

 

 

Ingredients

1 unsmoked gammon Joint 

1 onion, chopped

3-4 bay leaves

3-4 fresh thyme stalks

Boiling hot water

 

Jerk Seasoning:

2 red onions, roughly chopped

2 scotch bonnets 

fresh ginger, ~ 2 inch piece

3 cloves of garlic

2-3 bay leaves

3-4 fresh thyme stalks

1/2 tbsp ground all spice

1/2 tbsp ground nutmeg

1 tbsp light brown sugar

1 tbsp honey

1 tbsp dark soy sauce 

1 tbsp malt vinegar

2 tbsp apple cider vinegar

1/4 tsp table salt 

100 ml dark rum 

The Glaze:

150 ml dark rum

2 tbsp honey

1 tbsp light brown sugar

1/2 tsp fresh ginger,grated 

Instructions

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* IMPORTANT NOTE: The ingredients above are proportional to a 1.6 kg unsmoked gammon joint. Please adjust the ingredient quantities according your mass of gammon joint*

 

1. Remove packing from the unsmoked gammon joint then place in a saucepan that is large enough to fit the gammon joint 

 

2. Add in the chopped onion, bay leaves and thyme stalks.

 

3. Pour boiling hot water over the gammon (make sure the water covers the entire joint to ensure even baking).

4. Cover the saucepan with foil, followed by the saucepan lid. Place in the oven at 150 degrees Celsius for 1.5 hours or until the ham has cooked through and is pink

5. Whilst the gammon joint is baking in the oven, prepare the jerk seasoning by adding all the jerk seasoning ingredients into a blender, then blend until smooth. 

 

6. Remove the ham from the oven. Remove the saucepan lid and foil then leave the ham to cool for 30 minutes, whilst still in the water.

 

7. Then remove the ham from the water then peel off the skin ( the ham should still be warm).

 

8. Transfer the ham to an oven dish then using a sharp knife, score the ham using diagonal cuts.

 

9. Pour the jerk seasoning over the ham, then gently rub in the seasoning (use gloves for this step)

10. Leave the ham to cool completely to room temperature and place in the fridge. Marinate for 24 hours.

11. After 24 hours remove the ham from the fridge. Re-coat the ham with the jerk seasoning  using a spoon then bake in the oven at 180 degrees Celsius for 10 minutes per half a kilogram ( e.g a 1.6 gammon joint will take ~ 30 minutes)

12.Whilst the ham is in the oven prepare the honey rum glaze by adding the glaze ingredients to a saucepan. Stir on medium-high heat until the glaze reduces and darkens 

13. Remove the ham from the oven after the calculated time then generously coat the ham with the glaze using a brush.

 

14. Reduce the temperature of the oven to 150 degrees Celsius, then place the ham back into the oven for 10 minutes

15. After this time, re-coat the ham with more glaze then place it back in the oven for another 10 minutes

16. Repeat step 15 again, then leave the ham to stand for 10 minutes before serving.

Have you made this recipe? Comment and rate below.

Cooking Delight 

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