Category: Recipe Requests

Jerk glazed ham recipe

I love jerk, this kid a request from the Facebook page and sounds like a good combo to me!

Here’s how I’d go about it,

To the recipe!

Ingredients: makes about 700g of ham

  • 750g unsmoked gammon joint
  • 1 onion
  • 1 carrot
  • 2 sticks of celery
  • 5-7 peppercorns
  • 3-5 cloves
  • 3-5 bay leaves
  • Small bunch of fresh thyme
  • 4-5 allspice berries (pimento)
  • Water

For the glaze/sauce

  • 5 scotch bonnets
  • 1 medium onion
  • About 2 inches of fresh ginger
  • 1-2 tbsp ground allspice
  • 1-2 tbsp ground cinnamon
  • 2 tbsp of garlic paste
  • 5 spring onions
  • 1 tbsp ground black pepper
  • 1 tsp ground cinnamon
  • 2 tbsp dark soft brown sugar
  • 1-2 tbsp dark soy sauce
  • 1 tbsp dried thyme
  • 1-2 chicken stock cubes

Equipment

  • Large saucepan with a lid
  • Baking tray
  • Food processor or immersion blender and measuring jug.
  • Knife
  • Chopping board
  • Ladle

Prep and cooking: 90-120 minutes

  1. First get the ham on, put it in a saucepan big enough to cover it with water and put the lid on, add the other ingredients (not for the glaze/sauce) and fill with water.
  2. Put on a high heat, as it comes to boil skim the foam off the top with a ladle. Turn the heat down low and put the lid on, it will take about 60-80 minutes to cook.
  3. While it’s cooking make the glaze by putting all the ingredients in a food processor or mixing bowl and blitz until pastey, it will probably be a little bit runny.
  4. About 15 minutes before the ham is cooked turn the oven on to 200°c fan.
  5. When the ham is ready take out of the water (now a stock) and put on a baking tray/roasting dish. The stock is handy for another soup or sauce.
  6. cover the ham with as much jerk glaze/sauce as you like. Put in the over for 15-25 minutes. Leave to cool, slice and serve.

Alternative recipe

My favourite way to do jerk ham is to cooking for about and extra hour in the water so when it comes out you can pull it (like pulled pork) and the mix it with the jerk sauce and cook

in the oven (jerk pulled gammon)

Costing

The cost for the above recipe is about £8.25, or about 75p per slice.

Keep in mind as well as the ham you get a wonderful stock to use as well that’s easily worth £2-3.

The main cost comes from all the spices in the jerk sauce and the ham, seeing as you can’t really cut down on the ham you could buy premade jerk sauce which may be cheaper but honestly I’m not sure.

Nutrition

The above recipe should get you about 12-15 slices. Weighing about 70-80g each.

Here’s the nutrition info per slice

Carbohydrates of which sugars: 4.97g

More recipes soon!

Mascarpone lemon cheesecake

This cheesecake uses mascarpone instead of regular cream cheese, which gives it a much creamier texture.

I like to do it with lemon because regular cream cheese has a slight sharpness/tang to it whereas marscarpone is a lot more mild.

Here’s the recipe!

Ingredients (makes 1 cheesecake)

For the base

  • 1 pack of digestive biscuits
  • 100-200g butter
  • 1-2tbsp brown sugar (preferably light)

For the filling

  • 200-300g marscarpone
  • 200-300g double cream
  • 50g caster sugar
  • 100-200g icing sugar
  • 2-3 lemons

Equipment

  • Food processor, or ziplock bag and a rolling pin
  • Zester or fine grater
  • Knife, or lemon juicer
  • Mixing bowl
  • Whisk, an electric one helps
  • Microwave or saucepan
  • Tart/cake dish
  • Wooden spoon
  • Spatula
  • Pallet knife

Prep and cooking (45+minutes)

  1. First make the base by smashing the biscuits, this is where a food processor helps, if you don’t have one just put the biscuits in a ziplock bag, wrap it in a tea towel and smash it with a rolling pin until it’s fine with little or no lumps.
  2. Melt the butter in the microwave/saucepan and mix with the biscuit until it holds its shape, using more butter will help it hold better but too much will make the base go soggy so don’t over do it.
  3. Grease the tart dish with butter and place the crumb in, fill the base and push down with a wooden spoon/hands.
  4. Put in the fridge for 10-20 minutes to chill.
  5. Whilst it’s chilling make the filling by beating the mascarpone with the icing sugar until smooth. Zest the lemons and mix well into the cheese. Juice the lemons and add a little at a time, mixing well in between adding more juice, until you have the desired flavour.
  6. Whisk the cream with the caster sugar to soft peaks and fold it into the cheese with a spatula.
  7. Spoon the mixture on to the biscuit base and smooth over with a pallet knife.
  8. Chill for at least 30 minutes, preferably a few hours.
  9. Either cut into portions, or just eat it like a huge biscuit.

More recipes soon!