Carribean Jerk-Style Roast Fresh Ham

Recipe Ingredients

1		Fresh ham - (6 to 8 lbs) - shank removed,
		And skin intact
1		Onion - roughly chopped
4		Garlic cloves - smashed
2		Scallions - roughly chopped
1		Jalapeno pepper - (to 2) - seeds, stems removed (large)
1 tablespoon	15ml	Ground cinnamon
1/2 teaspoon	2.5ml	Ground nutmeg
1/2 teaspoon	2.5ml	Ground allspice
1/2 teaspoon	2.5ml	Cayenne pepper
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1/2 cup	118ml	Red wine vinegar
3 tablespoons	45ml	Molasses
3 tablespoons	45ml	Vegetable oil

Recipe Instructions

In a clean sink, wash fresh ham well with cold water. Fill sink with fresh water and dissolve 1/2 cup coarse salt in the water. Soak ham, completely submerged for 20 minutes, before removing and drying thoroughly. Refrigerate until ready to marinate.

Place the onion, garlic, scallions, jalapeno, spices, vinegar, molasses and oil in the bowl of a large food processor and pulse until finely chopped.

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 hours or until 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 minutes before serving.

This recipe yields 10 to 12 servings.

Source:
MICHAEL'S PLACE with Michael Lomonaco - From the TV FOOD NETWORK - (Show # ML-1C20 broadcast 04-07-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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