Top Blog Recipes

9 Jan 2013

JERK AND HONEY CHRISTMAS HAM, THE BEST HAM I HAVE EVER DONE !


WHOLE PORK LEG BONED, BRINED, SOAKED AND SIMMERED IN COURT BOUILLON


ONCE SIMMERED, REMOVE THE SKIN AND SCORE THE FAT, STUD WITH CLOVES AND THEN RUB IN THE GLORIOUS JAMAICAN JERK SPICE AND HONEY READY TO BAKE 


THE COOKED HAM ON MY FAB SLICER


DOUBLE FUN FIRST I GET TO SLICE AND THEN I GET TO TEST (EAT), THE THICKNESS AND FLAVOUR  OF THE HAM, THIS IS A COOK'S PERK!

Ingredients

1 large raw brined gammon
1 jar Jamaican jerk paste spice 
1/2 jar honey or
300g dark soft brown sugar
30 ish whole cloves
3 bay leaves
1 bark of cinnamon
10 whole black peppercorns
1 tbsp mustard

SOAKING THE HAM
First you will need to soak the ham in cold water for 8 hrs or so, overnight is easiest.  Change the water a couple of times if you can.  I read a cooking tip last year that suggested you did not need to soak your brined ham as the butchers don't use as much salt as they would have years ago, I don't agree.  Last years ham I did not soak and it was very salty.

SIMMERING THE HAM
Place the soaked ham in a large saucepan and cover with cold water, add the bay leaves, bark, peppercorns and mustard, bring to a gently simmer for 15 minutes per lb.  Once cooked leave to cool in the cooking liquid, then pre-heat your oven to 180 degrees.  Remove the ham and pat dry.

GLAZING & BAKING THE HAM
Slice the skin off the ham, keeping a nice layer of fat on the ham.  Score the fat not all the way through and generously rub on the Jerk spice paste, so you have a nice even layer, now stud a clove in each cross section of the scored fat and then either drizzle over honey generously or pat on a generous layer of dark soft brown sugar, pop in the oven for 30-45 minutes until the glaze is caramelised and you home smells of a gorgeous Christmas ham.

We can't wait for this to cool and carve off a few chunks straight from the oven, the magnificent burst of sweet and aromatic spices with a juicy full flavoured ham is a joy and highlights how many lovely ham meals we are going to be having over the Christmas and New year celebrations. I then set the ham in the fridge and slice off as and when, this ham should last at least 2 months.

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