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Ingredientes
- 1 x Fresh ham - (6 to 8 lbs) shank removed, and skin intact
- 1 x Onion roughly minced
- 4 x Garlic cloves smashed
- 2 whl Scallions roughly minced
- 1 lrg Jalapeno pepper - (to 2) seeds, stems removed
- 1 Tbsp. Grnd cinnamon
- 1/2 tsp Grnd nutmeg
- 1/2 tsp Grnd allspice
- 1/2 tsp Cayenne pepper
- 1/2 tsp Freshly-grnd black pepper
- 1/2 c. Red wine vinegar
- 3 Tbsp. Molasses
- 3 Tbsp. Vegetable oil
Direcciones
- In a clean sink, wash fresh ham well with cool water. Fill sink with fresh water and dissolve 1/2 c. coarse salt in the water. Soak ham, completely submerged for 20 min, before removing and drying thoroughly. Chill till ready to marinate.
- Place the onion, garlic, scallions, jalapeno, spices, vinegar, molasses and oil in the bowl of a large food processor and pulse till finely minced.
- Make small well-spaced slits in the skin of the ham every few inches. Rub the ham with the jerk seasoning and especially in the incisions in the skin. Be sure to use plenty of the jerk paste to ensure a boldly seasoned roast. Set the ham on a platter and marinate overnight, covered and refrigerated. Reserve any remaining jerk marinade.
- Preheat oven to 325 degrees.
- Place the ham in a large roasting pan, place in the oven and roast for 2 to 2 1/2 hrs or possibly till the internal temperature reads 165 degrees at its thickest part at the bone. If the ham browns too rapidly tent it with aluminum foil. Remove and let rest for 20 min before serving.
- This recipe yields 10 to 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 38g | |
| Recipe makes 10 servings | |
| Calories 66 | |
| Calories from Fat 37 | 56% |
| Total Fat 4.19g | 5% |
| Saturated Fat 0.35g | 1% |
| Trans Fat 0.11g | |
| Cholesterol 0mg | 0% |
| Sodium 4mg | 0% |
| Potassium 128mg | 4% |
| Total Carbs 6.88g | 2% |
| Dietary Fiber 0.8g | 3% |
| Sugars 3.93g | 3% |
| Protein 0.3g | 0% |
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