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Jerk Ham
Welcome to our first recipe from Lauren, aka Stutz Supper Club! We've partnered with Stutz Supper Club to bring you a new recipe series where you can follow along at home with Lauren's cooking videos!
And our first recipe is this delicious Jerk Ham! Inspired by Jamie Oliver's original recipe, this feeds 6 people and features a delicious jerk crust (with just the right amount of heat) which is complemented by a sweet marmalade glaze!
Shopping list
For the ham:
- 1 x 1.8kg piece of middle-cut gammon
- 1 tbsp black peppercorns
- 1 bouquet garni made of thyme and chives
- 1 onion
For the jerk seasoning:
- 3 cloves of garlic
- 2 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
Method
1
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
2
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.
3
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.
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.
5
For the glaze, squeeze the orange juice into a bowl and mix with the rum and marmalade.
6
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.
7
Remove the ham to a board, ready to slice hot, cold or at room temperature. Slice and serve with your chosen sides such as potato wedges, or in a bap for a tasty sarnie! I went with coleslaw, and then a spinach, onion and tomato relish!
Ingredients
For the ham
1.80 kg Gammon (middle-cut gammon, with knuckle)
1 tbsp Black Peppercorns
1 Bouquet garni made of thyme and chives
1 Onion
For the jerk seasoning
3 Cloves of Garlic
2 Shallots
3 Fresh Scotch Bonnet Chillies
½ Bunch of fresh thyme
3 Bay leaves
½ Bunch of fresh chives
1 tbsp Runny Honey
1 tbsp Ground All Spice
1 tbsp Ground Nutmeg
1 tbsp Ground Cloves
100 ml Golden Rum
100 ml Malt Vinegar
For the glaze
1 Orange
150 Golden Rum
3 tbsp Quality Orange Marmalade