Jamie'S Christmas Jerk Ham Recipe

Name: Jamie'S Christmas Jerk Ham
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For poaching; 1 (5 kg) leg ham; 1 tablespoon whole black peppercorn; 1 red onion, peeled and cut into wedges; 6 scotch bonnet chilies, halved; 2 teaspoons whole cloves; 1 stick celery, roughly chopped; 1 leek, roughly chopped; 1/2 bunch thyme; 1 cinnamon stick; Jerk Marinade; 6 fresh bay leaves; 2 tablespoons cinnamon; 2 tablespoons allspice; 1 tablespoon clove; 2 tablespoons ground nutmeg; 1 tablespoon sea salt; 1 tablespoon fresh ground black pepper; 8 garlic cloves, peeled and chopped; 2 red onions, peeled and quartered; 8 scotch bonnet chilies, stalks removed; 250 ml dark rum; 250 ml malt vinegar; 1 small bunch thyme, leaves picked; Glaze; 3/4 jar fine cut marmalade; 125 ml golden rum

Servings: persons

For poaching
1 (5 kg) leg ham
1 tablespoon whole black peppercorn
1 red onion, peeled and cut into wedges
6 scotch bonnet chilies, halved
2 teaspoons whole cloves
1 stick celery, roughly chopped
1 leek, roughly chopped
1/2 bunch thyme
1 cinnamon stick
Jerk Marinade
6 fresh bay leaves
2 tablespoons cinnamon
2 tablespoons allspice
1 tablespoon clove
2 tablespoons ground nutmeg
1 tablespoon sea salt
1 tablespoon fresh ground black pepper
8 garlic cloves, peeled and chopped
2 red onions, peeled and quartered
8 scotch bonnet chilies, stalks removed
250 ml dark rum
250 ml malt vinegar
1 small bunch thyme, leaves picked
Glaze
3/4 jar fine cut marmalade
125 ml golden rum

1
Preheat the oven to 180/350 degrees/gas 4. Put the ham in a large roasting pan with all of the poaching ingredients. Add water until it comes halfway up the side of the pan. Cover the ham with tinfoil ( making a tent over the ham to allow the steam to circulate).
2
Bake for two hours or until pink and cooked through, remove from the oven and let cool for 30 minutes, remaining covered.
3
While your ham poaches add the bay leaves and the dry spices to a food processor with the garlic cloves. Whizz it to form a paste then add the onions and chillies and whizz again.Pour in the rum and malt vinegar and keep whizzing while adding the thyme. Once it has a nice loose consistency the marinade is ready.
4
When the ham has had it's 30 mins out of the oven, transfer it to a roasting tray and let it cool down a bit. While it's still warm, put your hand underneath the skin and gently pull it away from the meat, leaving a bit of the fat underneath attached. Then with a sharp knife, score the ham by lightly making diagonal cuts across the leg.
5
Spoon the marinade over the pork (using the back of a spoon,it's hot stuff!) and into the scored fat. If you want to use your hands to rub it in PLEASE wear gloves!
6
You can cover the ham with cling film and chill it overnight if you wish, or cook right away.
7
Pour a small glass of water into the bottom of the roasting tray and put the ham into the preheated oven for 2 hours (350/180 degrees). Try to baste it every 30 mins or so to get it good and dark.
8
After the two hours are up, scrape a bit of the marinade off with a spatula ans spoon about 3/4 jar of marmalade over it and a good swig of rum on top. Smear this mixture all over the ham and let it drip down the sides too. Spoon the juices off the bottom of the pan back over the ham and put it back in the oven for another 30 minutes, basting every 5-7 minutes to build up the crust.
9
When it's lovely and dark, it's done!

495

kcal

Calories

Fat

107

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: For poaching, 1 (5 kg) leg ham, 1 tablespoon whole black peppercorn, 1 red onion, peeled and cut into wedges, and more.

Yes, Jamie'S Christmas Jerk Ham falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Jamie'S Christmas Jerk Ham

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions