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Jerked ham

You'll need

1 (9.2kg) ham leg, bone in English mustard and hot mango chutney, to serve   Jerk seasoning 8 cloves of garlic, finely chopped 8 habanero chillies, seeds removed and diced (see note) 8 red shallots, finely chopped 2 bunches chives, finely chopped 1 tbsp caster sugar 12 sprigs of thyme 6 bay leaves 2 tbsp each of ground allspice, ground cinnamon and ground nutmeg 2 tsp ground cloves 250 ml (1 cup) each malt vinegar and dark rum   Honey basting mix 125 ml (½ cup) dark rum 115 gm (1/3 cup) honey 6 oranges (about 400ml), juice only


  • 01
  • For jerk seasoning, combine all ingredients in a blender, season with sea salt and freshly ground black pepper and process until smooth, then transfer to a bowl. Makes about 3 cups.
  • 02
  • Carefully remove skin from ham and score fat in a criss-cross fashion. Rub jerk seasoning over the ham and into the scored fat, cover with plastic wrap and refrigerate overnight.
  • 03
  • For honey basting mix, combine all ingredients in a bowl and whisk until honey dissolves. Set aside.
  • 04
  • Preheat oven to 180C. Place ham in large roasting tray and roast for 2 hours. Remove from oven, pour over basting mixture and roast for 30 minutes, basting continuously until ham is golden brown. Cool for at least 1 hour. Serve with mustard and mango chutney to the side.
Note You can substitute fresh habaneros with a mixture of hot, red birds-eye chillies and dried habaneros available from Herbie’s Spices.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

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