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    You are in: Home / Recipes / Jamie's Christmas Jerk Ham Recipe
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    Jamie's Christmas Jerk Ham

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 20 mins

    20 mins

    3 hrs

    Noo's Note:

    A wonderful detour from the usual Christmas glazed ham recipes, courtesy of Jamie Oliver...but certainly not limited to just the Christmas period!! Don't be put off from the seemingly never ending list of ingredients...it's actually very simple, and really delicious. I have actually made just the jerk marinade and used it on a smoked ham,skipping the poaching step and the results were still delicious. Take care prepping the chillies-best to use gloves-don't be afraid to cut back on chillies if you don't like it too hot!! This is great served salad, jacket potato etc....

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    Ingredients:

    Yield:

    ham

    Units: US | Metric

    For poaching

    Jerk Marinade

    Glaze

    Directions:

    1. 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. 2
      Bake for two hours or until pink and cooked through, remove from the oven and let cool for 30 minutes, remaining covered.
    3. 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. 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. 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. 6
      You can cover the ham with cling film and chill it overnight if you wish, or cook right away.
    7. 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. 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. 9
      When it's lovely and dark, it's done!

    Ratings & Reviews:

    • on January 02, 2014

      45

      Had all the relevant ingredients so had a go at this for Christmas. Absolutely amazing all my dinner guests loved it and, yes Jamie is correct the heat does not penetrate into the meat but the flavour of the ham was amazing and sadly the joint did not last very long (greedy friends!), now everyone wants the recipe. The only problem I had was a dirty roasting tin. ..great recipe thanks Jamie

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Jamie's Christmas Jerk Ham

    Serving Size: 1 (6913 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 8901.9
     
    Calories from Fat 2666
    29%
    Total Fat 296.2 g
    455%
    Saturated Fat 100.9 g
    504%
    Cholesterol 2604.5 mg
    868%
    Sodium 83075.4 mg
    3461%
    Total Carbohydrate 155.0 g
    51%
    Dietary Fiber 36.4 g
    145%
    Sugars 55.9 g
    223%
    Protein 1140.7 g
    2281%

    The following items or measurements are not included:

    thyme

    thyme

    marmalade

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