Jamaican Jerked, Baked Ham
My Jamaican Jerk Seasoning really makes this Baked Ham something to remember. The acid of the orange juice cuts almost all of the heat, leaving just the great flavor of the seasoning.A Semi-Boneless Ham is a great buy, because there's so much meat on it. This 7 pound roast was a little over $8.00 total, which is what you'd pay per pound for lunch meat.
And, there's plenty to do with leftovers, like sandwiches, hash, ham and eggs, or use some in a smokey bean soup.
I served this with Cajun Shoe String Potatoes; and String Beans Almondine, in a Brown Butter Sauce..
- 12 Ounces Frozen Orange Juice Concentrate
- 2 Tablespoons Butt Kickin' Blacken, Jamaican Jerk
- 2 Tablespoons Dark Brown Sugar
Rub
- 1 Tablespoon Butt Kickin' Blacken, Jamaican Jerk
- 4 Tablespoons Dark Brown Sugar
- 7 Pounds Ham, semi-boneless, shank
- 1 Cup Water, as needed
1. Preheat oven to 325 degrees.
2. Combine all of the ingredients for the basting sauce. Divide it into 2 small bowls, and set aside. This way you won't contaminate one of the bowls, and you can use it another day for either a sauce, or a salad dressing.
3. Combine the Blacken and Sugar for the Rub, and set aside.
2. Combine all of the ingredients for the basting sauce. Divide it into 2 small bowls, and set aside. This way you won't contaminate one of the bowls, and you can use it another day for either a sauce, or a salad dressing.
3. Combine the Blacken and Sugar for the Rub, and set aside.
4. Cut slices in the top of the ham on a diagonal.
5. As if you didn't know, I live on a boat, and I've got a SMALL oven. So, what happens when the roast is too big for the oven. Cut a slice form the bottom to make it fit. The slice can later be fried for breakfast. At least I remembered to test it before I put the rub on it.
6. Rub the spice mixture (rub) into the meat. Set the meat on a rack in an ovenproof pan, add about 1/4 cup water, and place in the oven. Add any leftover rub to the Basting Sauce.
7. After about 1/2 hour, check, to make sure that there's still a little water in the bottom of the pan, and begin basting. Baste every 20 - 30 minutes while cooking. this will make a nice glaze for the top of the roast, and the flavors will go down inside the diagonal slits you made in it.
Ron's Note:
If you notice that the top of the roast is beginning to brown too early, cover the top of the roast with aluminum foil. But continue to baste.
Ron's Note:
If you notice that the top of the roast is beginning to brown too early, cover the top of the roast with aluminum foil. But continue to baste.
8. Cook for about 15 - 20 minutes per pound, or until the inside temperature is 150 degrees. The temperature will rise as you let it rest after taking it out of the oven. My 7 pound roast took just under 2 hours.
9. To Carve, Slice a piece from the end of the roast that's smaller, getting as close to the bone as you can. Then, stand the roast on it's edge and carve. You'll get nicer slices this way, and be able to easily cut out some of the fat.
10. You can serve this "Home Style" on a platter, or plate it for each serving.
I'd love to hear your thoughts on this recipe, or any other of my recipes you've either looked at or tried.
- Whether or not you like this recipe and why.
- How you'd like to see it different.
- Suggestions for new recipes I could post.
- Recipes you've made using Butt Kickin' Blacken.
Jamaican Jerked, Baked Ham
