JERK RUB RECIPES
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
JAMAICAN JERK CHICKEN RECIPE | FOOD NETWORK
Provided by Food Network
Categories main-dish
Total Time 12 hours 50 minutes
Prep Time 10 minutes
Cook Time 40 minutes
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Smash the allspice as fine as possible using a mortar and pestle. Put in a food processor and add the seasoning salt, peppers, green onions, thyme and 1/2 cup water. Blend to the consistency of lumpy oatmeal and pour into a bowl.
- Rub the chicken with the jerk seasoning and stuff the jerk seasoning between the skin and the meat. Place the chicken pieces into a storage pan and let marinade overnight (at least 12 hours).
- Remove the excess seasoning from the chicken. Heat the grill to high heat (about 350 degrees F) and then place the chicken meat-side down first as to not let the chicken burn too quickly. Flip the chicken every 5 to 7 minutes until the skin has a nice brown color with grill marks, and then every 7 to 10 minutes on lower heat until cooked, around 40 minutes total or until the internal temperature of the chicken reaches 165 degrees F.
- Chop each quarter into 4 to 5 pieces to get the real Jamaican jerk experience.
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Get your meat out of the fridge and up to room temperature before you cook it. Preheat the oven to 160°C/325ºF/gas 3. Place the gammon in a deep roasting tray with the peppercorns and bouquet garni. Peel the onion, cut into wedges and add to the tray. Pour in enough water to come halfway up the side of the tray, then cover it with tin foil. Bake for 1 hour 30 minutes, then remove from the oven and leave for 30 minutes, keeping it covered. Now, while it’s still warm, carefully remove the skin, keeping the fat attached to the ham. With a Stanley knife, score the ham by making lots of diagonal cuts across the leg.
Turn the oven up to 180º/350ºF/gas 4. To make the jerk seasoning, peel the garlic and shallots, deseed the chillies, and place them all in a food processor. Strip in the thyme leaves, tear the bay leaves off the stalks, and add the leaves to the processor with all the other jerk ingredients and 1 tablespoon of sea salt. Blitz it up until smooth, then brush or rub (wearing gloves!) it all over the ham and scored fat. Bake the ham for 1 hour.
For the glaze, squeeze the orange juice into a bowl and mix with the rum and marmalade. Remove the ham from the oven, pour over the glaze, then roast for another 30 to 40 minutes, basting with a brush every 10 minutes, or until cooked through, sticky and golden. Remove the ham to a board, ready to slice hot, cold or at room temperature. Pour all the spicy fat into a jar, cool, and place in the fridge for tasty cooking another day.
CALORIES 311kcal FAT 15.4g SAT FAT 5.1g PROTEIN 35.6g CARBS 5g SUGARS 4.2g SALT 5.5g FIBRE 0.5g
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