Every holiday season, I want to bring Caribbean flair to the table, and this Holiday Jerk Ham with Pineapple Mango Rum Glaze delivers just that. The traditional Jamaican-style spices blend into the ham’s savory profile, while a sweet, tropical glaze of pineapple, mango, and rum adds sweetness and color, a perfect balance of spice and sunshine. Great if you’re entertaining family or hosting festive gatherings. This recipe makes a memorable centerpiece that’s both flavorful and festive.
Ingredient Guide
- Smoked Ham: Often 9–10 lbs, this forms the centerpiece of the dish and benefits from long roasting.
- Ground Allspice: Offers classic Jamaican flavor notes and aromatic warmth.
- Ground Cinnamon and Nutmeg: Pair with allspice to add depth and holiday spice flavor.
- Olive Oil: Helps the spices adhere to the ham and supports even browning.
- Orange Juice: Adds acidity and sweetness to both marinade and glaze.
- Fresh Ginger: Brightens the glaze with gentle, warming spice.
- Scallions, Garlic, Thyme, and Scotch Bonnet Pepper: Combine to create the signature jerk marinade base.
- Dark Soy Sauce: Adds saltiness and umami to the marinade.
- Brown Sugar: Provides sweetness and supports caramelized edges.
- Rum: Enriches both the marinade and glaze with Caribbean signature warmth.
- Pineapple Tidbits and Mango Pieces: The fruit base of the glaze, offering tropical sweetness and texture.
- Lemon Juice and Orange Zest: Brighten the glaze with fresh citrus aroma and acidity.
- Salt: Balances sweetness in the glaze.
Shopping Made Easy
- Buy a smoked ham leg (9–10 lbs) and remove any prepackaged glaze if present.
- Stock up on pantry spices (allspice, cinnamon, nutmeg) for authentic jerk flavor.
- Look for canned pineapple tidbits and fresh mango. You can substitute with frozen fruit if needed.
- Choose a dark rum and dark soy sauce (or gluten-free tamari if needed) to enhance depth and color.
Cooking Notes from the Kitchen
- Remove the thick skin and score in a diamond pattern to help the marinade penetrate.
- Use a food processor to pulse the marinade ingredients into a coarse paste for maximum flavor coverage.
- Marinate for at least 30 minutes or ideally overnight for deeper flavor.
- Roast at 350 °F (175 °C), basting every 10–15 minutes with pan juices to keep meat moist.
- Glaze simmers for 40 minutes until thick, then spooned on during broil—take care, the sugar can burn quickly.
Can I leave out the scotch bonnet pepper?
Yes, you’ll lose some heat, but the jerk flavor will still be vivid. Consider a jalapeño if you want milder heat.
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Is this dish gluten-free?
It can be if you swap soy sauce with a gluten-free alternative like tamari and verify other pantry ingredients are certified gluten-free.
What pan should I roast the ham in?
Use a large, sturdy roasting dish that fits the ham comfortably and allows juice collection for basting.
What’s the ideal baking and glazing timing?
Total roasting time is roughly 10 minutes per pound at 350 °F (175 °C), with foil on. Remove foil, increase to 400 °F (200 °C), glaze, then broil in three 3–4-minute rounds until caramelized.
Holiday Jerk Ham with Pineapple Mango Rum Glaze
Ingredients
- 9-10 lb smoked ham
- 1 tablespoon ground allspice
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 2 tablespoons olive oil
- 1 cup orange juice
- 1 inch fresh ginger peeled, roughly chopped
- 4 scallions
- 4 cloves garlic
- 8-10 sprigs fresh thyme
- 2 tablespoons dark soy sauce or tamari
- 1 scotch bonnet pepper stem and seeds removed
- 1 1/2 tablespoons brown sugar
- 1/4 cup rum
For the Glaze
- 2 cups orange juice
- 14 oz canned pineapple tidbits
- 1 1/2 cups mango pieces
- 3/4 cup brown sugar
- 1/2 teaspoon ground allspice
- 1 teaspoon grated ginger
- 1/4 cup rum
- 1 orange zested
Instructions
- Preheat oven to 350 °F (175 °C).
- Remove the ham’s fatty skin; score in a diamond pattern.
- Combine marinade ingredients in a food processor until coarse.
- Massage the marinade into the ham and let rest 30 minutes to overnight.
- Tent with foil and roast ~10 minutes per pound.
- Prepare glaze by simmering all glaze ingredients (except zest) for 40–45 minutes. Mash lightly and stir in orange zest.
- After ~30 minutes of baking, baste ham every 10–15 minutes with pan juices.
- At ~1 hr 15 min, increase oven to 400 °F (200 °C), remove foil, bake 15 minutes.
- Broil at ~500 °F and spoon glaze onto ham in three layers (3–4 minutes each). Watch closely to avoid burning.
- Rest the ham 15 minutes before slicing; serve with glaze on the side.
