{"id":7469,"date":"2019-12-06T15:37:48","date_gmt":"2019-12-06T15:37:48","guid":{"rendered":"http:\/\/www.mostlyfood.co.uk\/?p=7469"},"modified":"2021-11-17T15:44:56","modified_gmt":"2021-11-17T15:44:56","slug":"christmas-jerk-ham","status":"publish","type":"post","link":"https:\/\/www.mostlyfood.co.uk\/index.php\/christmas-jerk-ham\/","title":{"rendered":"Christmas Jerk Ham &#8211; recipe"},"content":{"rendered":"<p><span class=\"text-element body\"><img loading=\"lazy\" decoding=\"async\" class=\"image-4-3 image-review alignright\" src=\"http:\/\/www.mostlyfood.co.uk\/img\/Jerk-ham.jpg\" alt=\"Christmas Jerk Ham\" width=\"278\" height=\"232\" \/> Here\u2019s something that is both traditional and exotic &#8211; ham, but vibrant, spicy and memorable, and sure to become a family favourite.<br \/>\n<\/span><\/p>\n<p>&nbsp;<\/p>\n<h4 class=\"Heading-4\">Ingredients:<\/h4>\n<p><span class=\"text-element body\">3kg smoked gammon joint<br \/>\n4 cloves of garlic &#8211; crushed<br \/>\n3 Scotch Bonnet chillies (very hot, so try just one if you don\u2019t like heat)<br \/>\n1 large onion &#8211; chopped<br \/>\n4 tbs chives &#8211; chopped<br \/>\n4 tbs fresh thyme &#8211; chopped<br \/>\n2 tbs Golden Syrup or honey<br \/>\n2 fresh bay leaves<br \/>\n1\u00bd tbs ground allspice<br \/>\n1 tbs ground cloves<br \/>\n\u00bd tablespoon ground nutmeg<br \/>\n125 ml spiced rum or whisky<br \/>\n75 ml malt or white vinegar<br \/>\n\u00bd tsp salt<br \/>\n<\/span><\/p>\n<p>&nbsp;<\/p>\n<h4 class=\"Heading-4\">Method<\/h4>\n<p><span class=\"text-element body\">Soak the gammon for 24hrs in several changes of cold water to remove any excess salt.<\/span><\/p>\n<p>For the Jerk Ham rub:<br \/>\nWearing rubber gloves, deseed and chop the Scotch Bonnet peppers. Add all the ingredients to a blender and process until smooth.<\/p>\n<p>Score the ham rind, and rub the ham all over with the jerk mix. Cover with cling film and put in the fridge or a cool place for 24 hours.<\/p>\n<p>Preheat the oven to 180\u00b0C.<br \/>\nRemove the cling film and cover the ham with foil. Bake for around an hour and a half, removing the foil halfway through.<\/p>\n<p>Remove the Jerk Ham from the oven and tent with foil. Scrape off the rub and remove the rind and fat if you don&#8217;t want too much spice. Slice thinly and serve hot or cold.<br \/>\nServes 10 &#8211; 12<\/p>\n<p><span class=\"text-element body\"> Tip: Freeze any unused rub in freezer bags and put them in a freezer box. Defrost when needed and use on ham or chicken.<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><a href=\"https:\/\/www.mostlyfood.co.uk\/index.php\/category\/recipes\/\"><strong>See more Recipes here<\/strong><\/a><\/p>\n<p>&nbsp;<\/p>\n<p><em>Recipe by Chrissie Walker \u00a9 2018<\/em><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Here\u2019s something that is both traditional and exotic &#8211; ham, but vibrant, spicy and memorable, and sure to become a family favourite. &nbsp; Ingredients: 3kg smoked gammon joint 4 cloves [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":23829,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3481,287],"tags":[333,963,2181,148,2461,232],"class_list":["post-7469","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","category-recipes","tag-caribbean","tag-christmas","tag-jerk-ham","tag-pork","tag-recipes","tag-spicy"],"_links":{"self":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/7469","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/comments?post=7469"}],"version-history":[{"count":7,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/7469\/revisions"}],"predecessor-version":[{"id":25876,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/7469\/revisions\/25876"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/media\/23829"}],"wp:attachment":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/media?parent=7469"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/categories?post=7469"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/tags?post=7469"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}