Jamaican Jerk Pork

Name: Jamaican Jerk Pork
Prep time: 6 h
Cook time: 30 min
Total time: 6 h 30 min
Yield: Serves 8 to 10
Cuisine: United States
Ingredients: ½ teaspoon freshly grated nutmeg; ¼ teaspoon ground cinnamon; 3 tablespoons soy sauce; 3 tablespoons lime juice; 6 to 12 Scotch bonnet chiles, stemmed and seeded; 2 bunches scallions, trimmed and roughly chopped; ½ teaspoon black pepper; 2 teaspoons ground allspice; 1 tablespoon chopped fresh marjoram or 1½ teaspoons dried; 1 small onion, roughly chopped; 6 cloves garlic, peeled; 2 tablespoons brown sugar; 1 fresh shoulder ham (5 to 7 pounds); 2 tablespoons distilled white vinegar; 2 tablespoons coarse salt; peeled fresh ginger 1 tablespoon fresh thyme or 1½ teaspoons dried; 3 tablespoons vegetable oil; 3 tablespoons dark rum; ½ cup chopped fresh flat-leaf parsley leaves; ½ cup chopped fresh cilantro leaves

Preparation info

Serves
8 to 10

Difficulty
Medium
Ready in
7 hr

Appears in

How to Grill

By Steven Raichlen

Published 2001

About

Ingredients

6 to 12 Scotch bonnet chiles, stemmed and seeded
2 bunches scallions, trimmed and roughly chopped
1 small

Americas
United States
Main course
Spicy

Method

Prepare the jerk seasoning: Place the chiles, scallions, onion, garlic, cilantro, parsley, ginger, thyme, and marjoram in a food processor and finely chop. Add all the remaining ingredients, except the ham.
Butterfly the shoulder ham, as shown in Steps 1 through 4 or have your butcher do this for you. Using the tip of a