Jerk Ham

This Christmas I decided to do something I haven’t done before: roasting this ginormous leg ham. Cooking started by reparing the jerk marinate one day before: humble garlic, red brave onion, loud jalapeno, tiny little thyme, proud bay leaves, with goodness of ground allspice, nutmeg and clove, and finished off with a splash of golden rum! After one night in the fridge, it was then roasted for more than two hours and glazed regularly with sweet orange marmalade. The best part was to carve this bad boy, watch people devour it and wait for them to say, “Sooo good!” // inspired by Jamie Oliver’s #comfortfood