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Jerked ham

Australian Gourmet Traveller Caribbean recipe for jerked ham

By Andy Harris
  • 45 mins preparation
  • 2 hrs 30 mins cooking plus marinating
  • Serves 8
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Jerked ham
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)
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 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


  • 1
    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.
  • 2
    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.
  • 3
    For honey basting mix, combine all ingredients in a bowl and whisk until honey dissolves. Set aside.
  • 4
    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.


You can substitute fresh habaneros with a mixture of hot, red birds-eye chillies and dried habaneros available from

  • undefined: Andy Harris