Rustie's 'jerked' christmas ham
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 10 lb ham | |
| 5 | larges | Onions |
| 3 | Red peppers | |
| 2 | Red chillies; seeded | |
| 4 | Cloves garlic | |
| 2 | tablespoons | Salt |
| 1 | tablespoon | Allspice |
| 2 | teaspoons | White pepper |
| 2 | Bay leaves; crushed | |
| 1 | tablespoon | Cinnamon |
Directions
Blend all fresh and dry ingredients together in your food processor until you get a smooth, not thick, paste.
Score the ham with a sharp knife, or even better have your butcher score it for you. Take a long knife and carefully stick it into the meat (not through the skin) and twist it making a tunnel into the meat.
Take your mixture from the food processor and push into the tunnel, making sure that you fill it out as much as possible.
Repeat the procedure until your mixture is used up. Transfer the ham onto a baking tray and bake in a pre-heated oven at 150C for about 20 minutes per pound of ham.
Turn up the heat to 200C for the last 10 minutes to crisp up the ham.
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