Jerk Ham: Happy Holidays

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By: Chef Memphis

The star of Christmas dinner at my house is the Ham….well the ham I cook for my family is really left field. Compared to the traditional ham. Well, I guess not really. Since my family is from Haiti this Ham I’m going to tell you all about is perfect for my family and could give your Christmas table a twist on your Christmas dinner. Jerk Ham with chipotle and honey glaze.

I must say it has been a part of my family since I was a young grasshopper. My grandmother would cut up pineapple fresh Pomegranate seeds and we would eat them on top of our stuffing as if it was cranberry sauce. So I must say if you like sweet spicy and tangy this is the recipe for you. I would love to hear from you guys with your none traditional ham recipes and let’s kick it up a notch with your leftover ideas.
Thanks, guys

Chef Memphis
2 shallots, peeled & root removed

½ small bunch thyme, roughly chopped

2 bay leaves

1 lime, zested & juiced

2 scotch bonnet chillies

1 heaped tbsp honey

2 clementines, zested & juiced

½ small bulb of garlic, peeled

1 tsp ground allspice

½ tsp cracked black pepper

1 tbsp red wine vinegar

1 tbsp rapeseed oil

. Preheat oven to 170°C.

3. Remove the soaked ham and pat dry, removing as much excess moisture as possible. Rub liberally with the Jerk marinade and place into a tight-fitting roasting tray with any excess marinade.

4. Cover with a sheet of baking parchment and wrap tightly with a double layer of foil. Place into the oven 3.5-4 hours (rotating and basting several times during cooking). Cook thoroughly until very tender and falling off the bone.

5. Remove the foil and return the tray to the oven for another 20 minutes until caramelized. Remove, rest and shred the ham from the bone. Finish with the juice of the remaining clementines.

6. Serve with roast potatoes or for a healthier option, try steamed new potatoes and a crisp salad or slaw.
2 tbsp. olive oil

1 small onion

2 clove garlic

tsp. salt

tsp. pepper

1 chipotle chile in adobo

3 tbsp. honey

2 tbsp. apple cider vinegar

1 tbsp. water

In 2-quart saucepan, heat olive oil on medium. Add onion, garlic, salt, and pepper. Cook 10 minutes or until golden and tender, stirring occasionally.

Stir in chipotle chile, honey, and apple cider vinegar. Simmer 2 minutes. Transfer to blender and puree until smooth. (If mixture seems too thick, stir in 1 tablespoon water.)

Enjoy the Holidays!!