This will be the 3rd Christmas in a row we’ve cooked Jamie’s Christmas recipes. The Jerk ham is my favourite.
I love my Christmas leg of ham. It starts here a full Leg and ends with the bone cooked into pea and ham soup.
My butcher cures their own Hams
8 Cloves Garlic
2 Onions cut into quarters
8 Scotch Bonnet Chillis seeds and all
2 tbs cinnamon
2 tbs allspice
1 tbs whole cloves
1tbs Sea salt
1tbs. Black Pepper
Bunch of thyme
125ml Malt vinegar
Because the ham is so large, I usually double the mixture. Any left over can be used with fish or chicken.
Peel skin off Ham
Criss cross ham all over
Pour over seasoning
Bake at 180 for 2 h0urs basting every 30 mins
Mix Marmelade and Rum together. Baste Ham every 5 -6 mins for another 30 mins. Until the coating is crisp and glazed.