Tim's Jamaican Rum Rub Recipe - Cooking Index
3/4 cup | 177ml | Kosher salt - or to taste |
1/4 cup | 59ml | Coarsely-ground black pepper |
1/4 cup | 59ml | Vegetable oil |
1/4 cup | 59ml | Rum |
1/4 cup | 59ml | Worcestershire sauce |
3 tablespoons | 45ml | Sugar |
2 tablespoons | 30ml | Red pepper flakes |
1 tablespoon | 15ml | Ground allspice |
2 teaspoons | 10ml | Minced fresh garlic |
1 teaspoon | 5ml | Powdered ginger |
In a small container, combine ingredients. Use as a rub for fresh ham, pork tenderloin or pork chops. Use judiciously -- 1 tablespoon per pound of meat -- because it's salty.
This recipe yields ?? cup.
To use on ham: Have a butcher bone and butterfly an 8 to 10 pound fresh ham. Remove any loose fat, if desired, and score the meat side with a sharp knife.
Lay ham skin-side down. Rub about 1/3 of the mixture into the meat. Roll up ham, and wrap in aluminum foil; store in a sealed plastic bag in the refrigerator at least overnight or up to 2 days.
In a covered grill over low heat, cook slowly in foil for 7 to 8 hours, or until meat thermometer registers 160 degrees.
Source:
Undocumented - from the WWW
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