1 (9.2kg)ham leg, bone in English mustard and hot mango chutney, to serveJerk seasoning8cloves of garlic, finely chopped8habanero chillies, seeds removed and diced (see note)8red shallots, finely chopped2bunches chives, finely chopped1 tbspcaster sugar12sprigs of thyme6bay leaves2 tbspeach of ground allspice, ground cinnamon and ground nutmeg2 tspground cloves250 ml (1 cup)each malt vinegar and dark rum Honey basting mix125 ml (½ cup)dark rum115 gm (1/3 cup)honey6 oranges (about 400ml), juice only
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.
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.
For honey basting mix, combine all ingredients in a bowl and whisk until honey dissolves. Set aside.
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.