//Jerk Ham with a Rum Glaze by The Greedy Fox

Jerk Ham with a Rum Glaze by The Greedy Fox

The Greedy Fox Jerk Ham with a Rum Glaze is a real show stopper perfect for those special occasions. This recipe is not only for special occasions we often cook a ham on a Sunday for the week. Kids love it in sandwiches why not try any leftovers in our famous “Lillys crustless quiche” [link at the bottom]

Adding Rum to honey and our Caribbean seasoning gives beautifully exotic twist on the humble gammon  taking it to a whole new level, whats not to love..Rum..Ham… and a taste of the Caribbean!!

This recipe will work with larger joints as well but bear in mind that the cooking times will vary.

A Greedy Fox Top Tip

I cook all my ham joints with the same cooking time rule.

When roasting, 20 mins per 450gr of meat

when boiling 25mins per 450gr meat.

Ingredients

The Ham

2kg Uncooked Ham joint.

1 onion peeled and cut into wedges

2 bayleaf

1tbsp The Greedy Fox Caribbean seasoning 

1tbsp Black peppercorns.

The Greedy Fox Caribbean Glaze ingredients.

1tbsp Rum. Dark, Golden, White, Spiced. Use your preferred favourite.

1tbsp honey

1/4 Fresh Lime, Juice only.

1tbsp rape seed oil.

Method.

Pre heat oven 160 deg

In a large deep sided roasting dish add the bay leaf, onion and black pepper and the ham fill the pan a quarter of the way with water.

Cover with tin foil and cook for 20 mins per 450g of meat.

Mix all the glaze ingredients together in a bowl.

Remove from oven and drain away juice, leave to cool and carefully peel off skin. Score the layer of fat left behind in a diagonal direction.

Pour over the glaze and leave to marinate for an hour continually basting throughout the hour.

Preheat oven to 180degrees

Return to the oven and cook for 1hr, basting every 20mins. If the ham is starting to over brown cover loosely with tin foil.

Leave to cool in the juices, keeping basting until sticky.

Enjoy this Jerk Ham with a Rum Glaze by The Greedy Fox hot or cold.

2018-08-22T12:49:40+00:00By |Caribbean Seasoning|0 Comments

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