Cooking Instructions
1.
Preheat your oven to 350 degrees F (180 degrees C).
2.
Remove the thick fatty skin from the
Smoked Ham (9 lb)
and make incisions in a diamond pattern across the ham to allow the marinade to soak in.
3.
In a food processor add
Orange Juice (1 cup)
,
Rum (4 Tbsp)
,
Dark Soy Sauce (2 Tbsp)
,
Brown Sugar (4 tsp)
,
Olive Oil (2 tsp)
,
Ground Allspice (1 Tbsp)
,
Ground Cinnamon (1 tsp)
,
Ground Nutmeg (1 tsp)
,
Fresh Ginger (1 in)
,
Scallions (1 bunch)
,
Garlic (4 cloves)
,
Fresh Thyme (8 sprigs)
, and
Scotch Bonnet Pepper (1)
. Pulse until you get the consistency you like.
4.
Place ham into a baking dish. pour the marinade over the top and work in with your hands, so some of it goes into the incisions you made. Marinate for at least 30 minutes or if possible overnight. Wash your hands immediately after with soap and water as the pepper can burn your eyes if you touch them.
5.
Loosely tent with foil to cover and bake in preheated oven on the middle shelf. It will take about 10 minutes per pound.
6.
In a saucepan place
Orange Juice (2 cups)
,
Pineapple Tidbits (1 3/4 cups)
,
Mangoes (1 1/2 cups)
,
Brown Sugar (3/4 cup)
,
Rum (4 Tbsp)
,
Fresh Ginger (1 tsp)
,
Salt (as needed)
,
Ground Allspice (as needed)
, and juice from the
Lemon (1)
over a medium flame and bring to a boil. Reduce to a simmer and cook for 40-45 minutes on low, then crush with a potato masher to thicken things up a bit. Turn off the stove and add the
Orange (1)
.
7.
After about 30 minutes in the oven, use the liquid in the pan to baste the ham every 10-15 minutes or so to keep it moist.
8.
After about 1 hour and 15 minutes, turn the heat up to 400 degrees F (200 degrees C), remove the foil covering and put it back in the oven for another 15 minutes.
9.
Now turn your oven setting to ‘broil’ and spoon on the first layer of the glaze we made. In total, glaze it about 3 times with 3-4 minutes in the oven between each glaze. This glaze can burn very easily, so do keep an eye on things.
10.
Feel free to serve this amazing jerk ham with any leftover glaze and your favorite sides.
