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Glazed Jerk Ham Recipe - Cook & Save with Jamie Oliver

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This Jamie Oliver ham recipe is a great family Christmas recipe. Make with Jamie Oliver's Spiced Peach Chutney recipe.

Get this Jamie Oliver ham recipe & shop ingredients online: http://www2.woolworthsonline.com.au/shop/recipe/3171
Click here to watch the Spiced Peached Chutney recipe: http://youtu.be/PuztIEnQtmc

Serves: 16 - 20

Ingredients:
5 cloves of garlic
2 red onions
5 jalapeño chillies
1 bunch of fresh chives
sugar
2 good splashes of golden rum
125ml malt vinegar
1 tablespoon golden caster
2 tablespoons ground allspice
2 tablespoons ground nutmeg
2 tablespoons ground cloves
2 tablespoons sea salt
3 bay leaves
1/2 a bunch of fresh thyme
1 Woolworths Gold Free Range Leg Ham

For the glaze:
125ml golden rum
5 tablespoons marmalade
juice of 3 oranges


Method:
Peel the garlic and red onions, and halve and deseed the chillis, then place in a food processor (wash your hands). Add the chives, sugar, rum, vinegar, all the spices and the salt. Pull off and discard the bay stalks, then add the leaves to the processor. Strip in the thyme leaves and blitz until very finely chopped.

Place the ham on a board and trim off the outer layer of skin, leaving a 1cm layer of fat behind. Score the fat all over in a criss-cross pattern, making sure you don’t cut down into the meat itself. Transfer the ham to a roasting tray and pour over the marinade. Rub it all over the meat, getting into all the nooks and crannies, then cover with clingfilm and place in the fridge to marinate for at least 2 hours, but preferably overnight.

When you’re ready to cook, preheat the oven to 180˚C/350˚F/gas 4 and leave the ham to come up to room temperature.

Cover the tray with tin foil and heat for 20 minutes per kilogram. Around 40 minutes before the time’s up, remove the foil and pour over the rum. Add the marmalade and orange juice to the tray and mix together with the pan juices to make a glaze. Brush all over the ham and return to the oven for the remaining time, brushing and spooning over the glaze and rub every 5 to 10 minutes until dark, sticky and gnarly. Once glazed to perfection, remove to a board to rest for 30 minutes before carving into nice thick slices. Pour the cooking juices into a jug, skimming away the fat – it’ll make an epic spicy gravy to drizzle over at the end, if you like. Serve with a fresh, crunchy salad and some Spiced peach chutney.


Jamie’s Tip:
Using a herb brush to baste the ham will infuse it with lovely flavour. Tie a bunch of woody herbs together at the stalk-end to create a brush, then bruise the leafy end by lightly bashing it with the bottom of a pan – this will release the oils and help amplify the flavour.

"Remember to subscribe to the Woolworths YouTube channel for more delicious recipe ideas each week: https://www.youtube.com/channel/UCr94-HE29as1D5dbk5T4f5Q

Watch more great Jamie Oliver recipe videos in the Jamie Oliver video playlist: https://www.youtube.com/playlist?list=PLZ-CbFpL2a-sVbqKW5Ipu3stK37gdc-U_

Shop all the ingredients from this recipe and more on Woolworths' website : http://www2.woolworthsonline.com.au/
Category
Cooking

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