Ingredients
- 4000 gr. piece of middle-cut gammon, with knuckle
- 1 onion
- 1 tablespoon black peppercorns
- 1 bouquet garni (leek, celery, bay leaves, thyme)
Jerk seasoning
- 3 cloves of garlic
- 3 red shallots
- 3 Scotch bonnet chillies
- 15 gr. chives
- 1 tablespoon runny honey
- 15 gr. fresh thyme
- 3 fresh bay leaves
- 1 tablespoon ground allspice
- 1 tablespoon ground nutmeg
- 1 tablespoon ground cloves
- 100 ml golden rum
- 100 ml malt vinegar
Glaze
- 1 orange
- 3 tablespoon quality bitter marmalade
- 150 ml golden rum
Method
- Preheat the oven to 160 °C.
- Place the ham in a roasting pan.
- Peel the onion and cut into wedges, then add to the pan with the peppercorns and bouquet garni.
- Add water until it comes halfway up the side of the pan.
- Cover the ham with foil, making a tent to allow steam to circulate.
- Bake for 90′ or until pink and cooked through, then remove from the oven and cool for 30′, leaving it covered.
- While it’s still warm, you will need to carefully remove the skin, keeping the fat attached to the ham.
- With a sharp knife, score the ham by making diagonal cuts across the leg.
- To make the jerk seasoning, peel and chop the garlic and shallots, deseed and chop the scotch bonnets and finely chop the chives.
- Blend all the ingredients with a decent pinch of sea salt in a food processor until smooth.
- Rub the jerk seasoning all over the ham and scored fat, cover in clingfilm and pop in the fridge overnight, preferably 24 hours.
- Preheat the oven to 180 °C.
- Combine the glaze ingredients in a bowl.
- Remove the ham from the fridge, scrape off the excess seasoning and bake for 1 hour.
- Remove from the oven and brush with the glaze.
- Continue cooking the ham for another 30 – 40′, basting with the glaze every 10′ until crisp, golden and sticky.