Better Homes and Gardens (Australia)
EASY STEPS TO MAKE CARIBBEAN-STYLE JERK HAM WITH CHARGRILLED PINEAPPLE, MINT AND RUM SALSA
Preparation time 20 mins Cooking time 1 hour 15 mins Serves 6-8
1 Tbsp olive oil
1 small white onion, finely chopped 2 cloves garlic, finely chopped 1 Tbsp ground allspice
1 tsp cumin seeds
1/2 tsp chilli flakes
Juice, finely grated zest of 2 limes 2 Tbsp brown sugar
1 Tbsp fresh thyme leaves Sea-salt flakes and freshly ground
black pepper, to season
5kg cooked leg of ham, on the bone 1/2 pineapple, peeled, cored, cut
into 1cm-thick wedges
1 long red chilli, deseeded,
finely chopped
1 Tbsp dark rum (optional)
1/4 cup finely chopped fresh mint
leaves, plus sprigs, to serve
STEP 1 Preheat oven to 150°C fan-forced (170°C conventional).
STEP 2 For glaze, in a small food processor combine oil, onion, garlic, allspice, cumin, chilli flakes, juice and zest of 1 lime, sugar and thyme. Season and process until smooth.
STEP 3 Meanwhile, cut through rind of ham about 10cm from shank end of leg. To remove rind, run your thumb around edge of rind, just under skin. Start gently pulling rind from the widest edge of ham. Continue to pull rind carefully away from fat up to cut at shank end. Remove rind completely but reserve (see Cook’s Tips, above right). Using a sharp knife, score fat lightly at about 3cm intervals, cutting just through surface of fat. Score in opposite direction to form a diamond pattern.
STEP 4 Line a roasting tray with foil and place ham on a wire rack on tray. Brush glaze all over ham and cover shank end with foil.
STEP 5 Bake ham for 11/4 hours, brushing occasionally with glaze, or until browned all over.
STEP 6 Meanwhile, for salsa, heat a large, lightly oiled chargrill pan or the barbecue over medium-high heat. Cook pineapple wedges for 1-2 minutes on each side, or until lightly charred. Set aside to cool slightly and then roughly chop. In a medium bowl, combine remaining lime juice and zest, chilli, dark rum (if using) and chopped mint. Add pineapple, season and toss well to combine.
STEP 7 Carve ham (see Cook’s Tips, below), which can be dished up hot or cold. Serve with salsa and extra mint.