Jerk Glazed Christmas Ham
Add some sunshine to the festive season with this Caribbean inspired Christmas Ham. Our Ainsley Ultimate Jamaican Jerk Paste is an easy way to add a tangy, fruity and spicy jerk flavour to the ham. A delicious addition to a Boxing Day buffet or festive celebration.
Method
Line a roasting tray with foil.
Place the ham in a large pan with the onion, celery, carrot, bay leaves, peppercorns and allspice. Cover with water and bring to the boil. Reduce the heat and simmer gently for 30 minutes.
Preheat the oven to 220C/200Cfan
Remove the ham from the cooking liquid (save the stock for a delicious soup!) and leave to cool on a chopping board. Remove any string and use a sharp knife to remove the top layer of fat. Score the remaining fat in a criss cross design. Stud the cuts with cloves.
Rub the jerk paste all over the ham and then press the sugar on top of the paste. Sit the ham in the lined tray and bake for 30 minutes, basting with the juices in the tin every 10 minutes until crisp, golden and sticky.
Ingredients
- 1 unsmoked gammon (approx. 1.4 kg)
- 1 onion, cut in half
- 1 stick of celery, cut in half
- 1 large carrot, cut into chunks
- 2 bay leaves
- 1 tbsp black peppercorns
- 1 tsp allspice berries (pimento)
- a handful of cloves
- 1 x sachet Ainsley Ultimate Jamaican Jerk Paste
- 4 tbsp demerara sugar