Roasted Ham is a perfect meat dish for the New Year Eve party as it is pretty simple to cook and super enjoyable to eat. This beautiful piece of meat will serve as a great decoration for your table and will delight your guests. Moreover, the leftovers can be used as nice cold cuts ;)
- 4 kg piece of middle-cut gammon
- 1 Tbsp black peppercorns
- 1 onion , peeled and cut into wedges
- 1 bouquet garni , (leek, celery, bay leaves, thyme)
- 3 cloves of garlic
- 3 chilies
- 3 red shallots
- ½ a bunch of chives
- 1 Tbsp honey
- ½ a bunch of fresh thyme
- 3 fresh bay leaves
- 1 tablespoon ground allspice
- 1 tablespoon ground nutmeg
- 1 tablespoon ground cloves
- 100 ml golden rum
- 100 ml malt vinegar
- 1 orange
- 3 Tbsp bitter marmalade
- 150 ml golden rum
- Preheat oven to 160°C/gas 3.
- Peel and cut the onions into wedges. Place the ham in a roasting pan and add the peppercorns, onion 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, remaining 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 salt in a food processor until smooth.
- Rub the jerk seasoning all over the ham and scored fat, cover in plastic wrap and pop in the fridge overnight, preferably 24 hours.
- Preheat the oven to 180°C/gas 4.
- Combine the glaze ingredients in a bowl. Remove ham from the fridge, scrape off excess seasoning and bake for 1 hour. Remove from oven, brush with glaze, then continue cooking the ham for another 30 to 40 minutes, basting with glaze every 10 minutes until crisp, golden and sticky.