Anguillian Jerked Fresh Ham

Chef Daniel Orr offers this as “a great dish to cook for a group when you want to free yourself up from last-minute work while entertaining.” Here’s ham Anguillian style.

Ingredients

1 fresh ham, weighing 5 to 7 lbs, large center bone removed and scored along the skin side with a sharp knife

1 c. lime juice

1 T sea salt

1/4 c. Paradise Kitchen Jerk Spice Blend

1/2 c. coriander, roughly chopped

1 Holland red hot chili sliced in thin rings (or your favorite chili)

1 c. Goya tomato and chili sauce (or tomato sauce with some green chilies added to taste)

1/2 c. olive oil

1 c. water

Wash the ham inside and out with the lime juice and sea salt, rubbing in both with your fingers. Allowed to sit at least 15 minutes and up to several hours. Massage the inside of the ham with the jerk seasoning, herbs, and chilies; Then roll it back to its original shape. Tie it if you wish, but it will take longer to look if you do. 15 minutes prior to roasting, Preheat oven to 450°. In a roasting pan just large enough to hold the roast, combine the tomato sauce and water and mix well. Place the ham with the skin side down and rub with the olive oil. Season with a little more salt and roast for about 30 to 45 minutes or until well browned. Turn over, skin side up, and reduce the temperature to 325° and cook additional 2 hours, basting every 30 minutes or so, until the skin is nice and crisp. Add additional water as needed. A liquid should reduce to a sauce like thickness. Take the temperature of the roast and the thickest part; It should read 165° at this time period duo final basting, turn off the oven, and let the meat rest in additional 20 to 30 minutes inside the oven, covered lightly with aluminum foil. Served thinly sliced with the natural juices spooned over.

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