Holiday Jerk Ham with Pineapple Mango Rum Glaze
A delicious ham for the holiday season. Try something new with this delicious glaze on a beautiful jerk ham.
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.
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