JAMIE'S JERK HAM | PORK RECIPES | JAMIE OLIVER RECIPES
This sweet and spicy glazed ham is seriously addictive. Any leftovers make brilliant cold cuts.
Total Time 3 hours 45 minutes
Yield 16 to 20
Number Of Ingredients 19
Steps:
- Preheat the oven to 160°C/325°F/gas 3.
- 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 1½ hours or until pink and cooked through, then remove from the oven and cool for 30 minutes, 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/350°F/gas 4.
- 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, brush with the glaze, then continue cooking the ham for another 30 to 40 minutes, basting with the glaze every 10 minutes until crisp, golden and sticky.
Nutrition Facts : Calories 311 calories, FatContent 15.4 g fat, SaturatedFatContent 5.1 g saturated fat, ProteinContent 35.6 g protein, CarbohydrateContent 5 g carbohydrate, SugarContent 4.2 g sugar, SodiumContent 5.5 g salt, FiberContent 0.5 g fibre
HAM AND LEEK QUICHE | JAMIE MAGAZINE RECIPES - JAMIE OLIVER
Cutting out rich pastry cuts the calories. Here we’ve used filo, which saves on fat but still tastes great. Beautiful!
Total Time 1 hours 10 minutes
Yield 6-8
Number Of Ingredients 11
Steps:
- Preheat the oven to 180°C/350°F/gas 4.
- Trim and finely slice the leeks, peel and finely slice the shallot and pick the thyme leaves. Roughly chop the ham.
- Melt the butter in a pan and sauté the leeks and shallot with half the thyme leaves for 5 minutes, until soft but not coloured – add a splash of water if it starts to stick. Set aside.
- Cut the broccoli stalks into 3cm lengths and slice the larger florets in half. Blanch in boiling salted water for about 3 minutes, then drain well.
- Lightly brush a 26cm round quiche tin with a little of the oil, then drape a layer of filo pastry over it, very gently pressing it into the corners, leaving a few centimetres overhanging.
- Brush the filo with a little more oil, scatter over some of the remaining thyme leaves and layer another piece of filo on top. Repeat layering the oil, thyme and filo until you have a fully lined quiche base – around 4 filo sheets. Bake the case in the oven for 3 to 5 minutes, until just starting to colour.
- Stir the broccoli and smoked ham through the leek mixture, then spoon the filling over the pastry base.
- Beat the eggs and milk with a pinch of black pepper, then grate in ¾ of the cheese. Pour it over the veg and ham, grate over the rest of the cheese, then place it on a baking tray and bake for 25 to 30 minutes, or until cooked through.
- Remove from the oven and leave to stand for 15 minutes before serving with a green salad.
Nutrition Facts : Calories 290 calories, FatContent 13.6 g fat, SaturatedFatContent 5.6 g saturated fat, ProteinContent 14.8 g protein, CarbohydrateContent 25.5 g carbohydrate, SugarContent 4.5 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre
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