Jerk Ham
A flavorful Jamaican-inspired ham dish with a spicy jerk marinade.
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- •3 Garlic cloves
- •3 Shallots
- •3 Thyme sprigs
- •3 Scotch bonnetsUp to 3, adjust for spice preference
- •3 Bay leaves
- •3 Cloves
- •3 teaspoons Sea saltLevel teaspoons
- •3 teaspoons AllspiceHeaped teaspoons
- •3 teaspoons Honey
- •3 tablespoons Rum
- •3 tablespoons Vinegar
- •3 tablespoons Olive oil
- •Ham hocksEnough for two-and-a-half portions
- 1
Soak ham hocks in water overnight to remove excess salt.
24h 0m
- 2
Add garlic, shallots, thyme, scotch bonnets, bay leaves, cloves, sea salt, allspice, honey, rum, vinegar, and olive oil to a processor and blend into a jerk marinade.
5 min
- 3
Massage the jerk marinade into the ham hocks.
5 min
- 4
Cook the ham hocks in the oven at a low temperature until the meat is tender and pulls away from the bone.
3h 0m
- 5
Serve with a salad of clementine juice, radish, romaine lettuce, watercress, olive oil, balsamic vinegar, salt, and pomegranate seeds.
10 min
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