For poaching
- 1 x 5kg leg of ham
- 1 tablespoon whole black peppercorns
- 1 red onion, peeled and cut into wedges
- 6 Scotch bonnets, halved
- 2 teaspoons whole cloves
- 1 stick of celery, trimmed and roughly chopped
- 1 small leek, washed and roughly chopped
- 3 bay leaves,
- 1/2 bunch thyme,
- 1 cinnamon stick
- 6 fresh bay leaves
- 2 tablespoons cinnamon
- 2 tablespoons allspice
- 1 tablespoon cloves
- 2 tablespoons ground nutmeg
- 1 tablespoon sea salt
- 1 tablespoon freshly ground black pepper
- 8 cloves garlic, peeled and finely chopped
- 2 red onions, peeled and quartered
- 8 Scotch bonnets chillies, stalks removed
- 250ml dark rum
- 250ml malt vinegar
- a small bunch fresh thyme, leaves picked
- 3/4 jar good quality, fine-cut marmalade
- 125ml golden rum
Read more: http://www.dailymail.co.uk/femail/food/article-1098836/Spicy-Jerk-Ham.html#ixzz1eX23B000
