Jamie Oliver’s Spicy Christmas Ham

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Jamie Oliver’s Spicy Christmas Ham

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Ingredients

12 portion(s)

Marinade

3 leaves fresh bay leaves
1 tablespoons ground cinnamon
1 tablespoons ground allspice
1 tablespoons whole cloves
1 tablespoons Nutmeg
1 teaspoons salt, flaked
2 teaspoons ground black pepper
4 cloves garlic clove
1 --- red onion
6 --- long red chillies, or 3 scotch bonnets
3 sprigs fresh thyme
125 grams dark rum
125 grams vinegar, malt, or brown vinegar
1 --- Christmas Ham

Glaze

250 grams orange marmalade
100 grams dark rum

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6

26h 30min

Preparation 24h 0min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 6
  
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
- Recipe is created for
  TM 31
9
BBQ Buffet Holiday Party Creative Easy Cooking Brunch Dinner Supper Australian Christmas Cooking for large family Egg free Gluten free Lactose free Non-dairy Nut free Main course Meat dish

Recipe's preparation

Prepare Ham & Marinade

Start 48 hours in advance - Ham needs to marinate for a min 24 hours

Carefully remove the skin from the Ham leaving behind as much of the fat under the skin as possible

Score the fat with a sharp knife being careful not to cut into the ham itself

In BBL, place 3 fresh Bay Leaves, 1 Tlbs ground Cinnamon, 1 Tlbs Allspice, 1 Tlbs whole Cloves & mill 20 sec/speed 10

Add 2 tsp Flaked Salt, 2 tsp ground Black Pepper, 4 whole Garlic cloves, 1 Red Onion, 6 Hot Chillies (or 3 scotch bonnets) & 3 sprigs fresh Thyme and blend 20 sec/speed 6

Rub Marinade over the ham covering all sides, you may wish to wear gloves because of the chillies

Cover the ham with the reserved skin, this will prevent the marinade from rubbing off all over the bag

Dampen and wring out a cotton pillow case or Ham Bag in 1 cup water + 2 tablespoons of vinegar

Leave in the fridge for 1-2 days to develop flavours

Bake Ham

Remove ham from fridge an hour before cooking to return to room temperature

Preheat bbq or oven to 180 degrees

Bake 180 degrees for 2 hours

Mix together marmalade and remaining rum ready to glaze ham

Baste the ham with a pastry brush every 7 minutes for the next 30 minutes or until ham is sticky and shiny

Accessories you need

Spatula TM5/TM6
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Tip

Jamie Oliver Recipe halved from Netflix show
Serve with coleslaw & baked potatoes
Make marinate up to 4 days early
Marinate ham well in advance Ham will keep for up to 2 weeks - can freeze after that
Keep the skin to put back over the ham to stop from drying out

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.