Carribean Jerk-Style Roast Fresh Ham

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Carribean Jerk-Style Roast Fresh Ham Ingredients

1 Fresh ham - (6 to 8 lbs);	1/2 ts Ground nutmeg
And skin intact	1/2 ts Ground allspice
1 Onion; roughly chopped	1/2 ts Cayenne pepper
4 Garlic cloves; smashed	1/2 ts Freshly-ground black pepper
2 Whole Scallions; roughly	1/2 c Red wine vinegar
1 lg Jalapeno pepper - (to 2);	3 tb Molasses
1 tb Ground cinnamon	3 tb Vegetable oil

Instructions for Carribean Jerk-Style Roast Fresh Ham

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. Recipe 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 Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-13-1998 Recipe by: Michael Lomonaco Converted by MM_Buster v2.0l.

Main Ingredient: PorkCuisine: Uncategorized

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