Jamaican Jerk Glazed Ham

Wine Pairing: Charles Joguet, Chinon “clos du Chene Vert” – Organic 2002, France.
This highly complex and extremely spicy wine does not overcomplicate the intricate flavors of the jerk glaze and spices, instead they forge an incredibly bold pair suited for bold palettes and the brave of heart, much like the dish itself! Retails for about $40.


For the Brine

One whole bone in fresh ham, skinned and trimmed, slashes cut, leaving a thin layer of fat
6 quarts water
1 cup sea salt
1 cup light brown sugar
¼ cup fresh sage leaves
1 tablespoon orange zest
2 tablespoon cracked black pepper
1 whole nutmeg, cracked and broken
1 cinnamon stick
2 cloves
1 star of anise

For the Glaze

1 cup fresh orange juice
1 cup light brown sugar
½ teaspoon cinnamon
1 pinch of freshly grated nutmeg
1 pinch of all spice
1 pinch of clove
½ habañero pepper, seeds removed and chopped superfine
¼ cup fresh thyme, chopped fine
¼ fresh chives, chopped fine

For the Spice Rub

3 tablespoons black pepper, cracked medium fine
2 tablespoons sea salt
2 tablespoons orange zest
1 teaspoon freshly grated nutmeg
1 pinch cinnamon



In a large pot, bring all items for brining to a boil, stirring occasionally until all the sugar and salt is dissolved. Cool mixture, and add ham to pot- mixture should completely cover the ham, if it does not than make more brine! Refrigerate for 1 to 2 days, turning the ham a few times. Drain the brine, and let the ham rest on a roasting pan with a rack, allowing the brine residual to drip down into the pan. Pat the ham dry with paper towels.


In a medium sauce pan, add all ingredients, and bring to a boil, simmer, and reduce for about 15 minutes until thick. Cool, and set aside.

Spice Rub

Pre-heat oven to 375°F.

In a medium bowl, mix up all the spice mix ingredients. Rub mixture all over ham. Place ham in the pre-heated oven, and bake according to weight based on the table below. A 15-pound ham with the bone in this should take a total of 3 to 4 hours. Let the ham bake uninterrupted, and then in the last hour begin the glazing process. Glaze every 10 minutes until the entire ham is browned. During the last 10 minutes of cooking, turn the oven temperature up to 425° F, and let the ham get a bit crispy and caramelized.