Serves 8+

Ingredients
3kg leg of ham
100g Jerk seasoning
1 tbsp whole black peppercorns
1 onion, peeled and cut into wedges
1 bouquet garni (leek, celery, bay leaves, thyme)

Glaze
3 tbsp marmalade
250ml Del Monte Pineapple juice
125ml golden rum (optional)

Method
1) Preheat the oven to 160°C / Gas 3.
2) Place ham in a deep roasting pot and add the peppercorns, onion and bouquet garni. Add water until it comes halfway up the side of the pan. Cover pot with foil.
3) Bake for 1 1/2 hours or until cooked through, remove from oven, cool for 30 minutes covered.
4) After 30 minutes remove skin, keeping the fat attached to the ham. Score the ham by making diagonal cuts across the leg.
4) Rub the jerk seasoning over the ham and scored fat. Cover in clingfilm and refrigerate overnight.
5) Preheat the oven to 180°C / Gas 4. Combine glaze ingredients in a bowl. Remove ham from the fridge, scrape off excess seasoning and bake for an hour. Remove from oven, brush with glaze.
6) Continue cooking the ham for another 30–40 minutes, basting with glaze every 10 minutes until crisp, golden and sticky.

Serve with traditional rice and peas and crunchy coleslaw!