Jamie's Christmas Jerk Ham Recipe

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Jamie's Christmas Jerk Ham
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Ingredients
24
Count
Nutrition
2940
Calories
Total time
200
Minutes
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Ingredients:

Directions:

  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!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2940.5 Kcal (12311 kJ)
Calories from fat 584.72 Kcal
% Daily Value*
Total Fat 64.97g 100%
Cholesterol 686.57mg 229%
Sodium 7799.55mg 325%
Potassium 4968.57mg 106%
Total Carbs 100.19g 33%
Sugars 34.15g 137%
Dietary Fiber 26.05g 104%
Protein 210.24g 420%
Vitamin C 59.9mg 100%
Iron 15.8mg 88%
Calcium 568.2mg 57%
Amount Per 100 g
Calories 129.59 Kcal (543 kJ)
Calories from fat 25.77 Kcal
% Daily Value*
Total Fat 2.86g 100%
Cholesterol 30.26mg 229%
Sodium 343.73mg 325%
Potassium 218.97mg 106%
Total Carbs 4.42g 33%
Sugars 1.5g 137%
Dietary Fiber 1.15g 104%
Protein 9.27g 420%
Vitamin C 2.6mg 100%
Iron 0.7mg 88%
Calcium 25mg 57%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 63.4
    Points
  • 45
    PointsPlus

Good Points

  • low fat,
  • saturated fat free

Bad Points

  • High in Sodium

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