The Goods

Recipe: Jerk Spiced Ham

With its simple yet delicious marinade, it's a mouthwatering addition to your table this fall.

With its simple yet delicious marinade, this ham is a mouthwatering addition to your table this fall

If you're thinking of straying from turkey this Thanksgiving, look no further than this tasty Jerk Spiced Ham.


  • 8 to 10 lb smoked ham, bone in, skin on
  • 1 cup olive oil
  • ½ cup molasses
  • 1 yellow onion, finely diced
  • 4 cloves garlic, minced
  • 2 inch knob of fresh ginger, peeled and minced
  • 1 handful fresh coriander, chopped
  • 3 sprigs green onion, chopped
  • 2 tbsp tamarind paste
  • 1 tbsp apple cider vinegar
  • ¼ cup orange juice
  • 2 tbsp fresh lime juice
  • 2 tbsp rum
  • 1 tsp allspice
  • 1 tsp ground nutmeg
  • 2 tsp ground clove
  • 1 tsp cinnamon
  • 2 tsp thyme
  • 1 tsp black pepper
  • 1 tsp salt
  • 1 scotch bonnet pepper or more if desired


Marinate one day before cooking.

Using a sharp knife, score the ham into a diamond pattern (2 inch x 2 inch, ½ inch deep). Mix all remaining ingredients together in a medium-sized bowl. Rub your Jerk spice paste all over the scored ham making sure to get into the grooves.

Remove the ham from the marinade and place it in a roasting pan. Pour the marinade on the bottom of the pan.

Bake ham at 300F for 2 hours. Let rest before serving. Slice and enjoy!

Servings: Makes 10-12 servings


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