Jamaican jerk spice mix is perfect for flavouring a whole ham. It can also be used with barbecued poultry and fish with equally good results. You will need to begin this recipe a day ahead.
- 1 ham leg, bone in English mustard and hot mango chutney, to serve (9.2kg)
- 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 each malt vinegar and dark rum (1 cup)
Honey basting mix
- 125 ml dark rum (½ cup)
- 115 gm honey (1/3 cup)
- 6 oranges (about 400ml), juice only
- 1For 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.
- 2Carefully 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.
- 3For honey basting mix, combine all ingredients in a bowl and whisk until honey dissolves. Set aside.
- 4Preheat 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.
You can substitute fresh habaneros with a mixture of hot, red birds-eye chillies and dried habaneros available from