Jerked Ham Corn Bread Recipes

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HAM AND CHEESE CORNBREAD SUPREME



Ham and Cheese Cornbread Supreme image

Found this recipe with the Sunday paper coupons and tried it Sunday evening. This was really good. It says to add bacon as garnish, but I added it into the cornbread while mixing, and it was good. I used broccoli but I bet the spinach would be just as tasty. Wondering how a can of corn would be.....

Provided by Dissie

Categories     Breads

Time 50m

Yield 1 cornbread, 8 serving(s)

Number Of Ingredients 12

3 slices bacon
4 large eggs
1/4 cup milk
1/2 cup butter, melted and cooled
1 (6 ounce) package buttermilk cornbread mix
6 dashes hot sauce
1 medium onion
1 (10 ounce) package frozen spinach or 1 (10 ounce) package frozen broccoli, thawed and drained
2 cups ham, cooked and diced to 1/2 inch cubes
2 cups cheddar cheese, shredded
salt and pepper
chopped parsley (to garnish)

Steps:

  • Heat oven to 375 degrees.
  • Cook bacon in 10 1/2 inch cast iron skillet until bacon is crisp, then crumble bacon. RESERVE 1 tablespoon bacon grease and drain the rest. Return bacon grease to cast iron skillet and place in oven to heat pan.
  • Beat eggs in a large bowl, add milk, butter, hot sauce, cornbread mix stirring until blended.
  • Stir in onion, spinach or broccoli, ham and 1 1/2 cups cheese into mixture.
  • Carefully remove hot skillet from oven.
  • Pour batter into hot skillet.
  • Sprinkle remaining 1/2 cup cheese over the top.
  • Bake 30-35 minutes or until set and golden brown.
  • Let rest 5 minutes and garnish the top with crumbled bacon and parsley.

Nutrition Facts : Calories 454.3, Fat 32.4, SaturatedFat 16.9, Cholesterol 191.4, Sodium 1164, Carbohydrate 18.9, Fiber 2.8, Sugar 5.6, Protein 22.5

JAMIE'S CHRISTMAS JERK HAM



Jamie's Christmas Jerk Ham image

A wonderful detour from the usual Christmas glazed ham recipes, courtesy of Jamie Oliver...but certainly not limited to just the Christmas period!! Don't be put off from the seemingly never ending list of ingredients...it's actually very simple, and really delicious. I have actually made just the jerk marinade and used it on a smoked ham,skipping the poaching step and the results were still delicious. Take care prepping the chillies-best to use gloves-don't be afraid to cut back on chillies if you don't like it too hot!! This is great served salad, jacket potato etc....

Provided by Noo8820

Categories     Ham

Time 3h20m

Yield 1 ham

Number Of Ingredients 24

1 (5 kg) leg ham
1 tablespoon whole black peppercorn
1 red onion, peeled and cut into wedges
6 scotch bonnet chilies, halved
2 teaspoons whole cloves
1 stick celery, roughly chopped
1 leek, roughly chopped
1/2 bunch thyme
1 cinnamon stick
6 fresh bay leaves
2 tablespoons cinnamon
2 tablespoons allspice
1 tablespoon clove
2 tablespoons ground nutmeg
1 tablespoon sea salt
1 tablespoon fresh ground black pepper
8 garlic cloves, peeled and chopped
2 red onions, peeled and quartered
8 scotch bonnet chilies, stalks removed
250 ml dark rum
250 ml malt vinegar
1 small bunch thyme, leaves picked
3/4 jar fine cut marmalade
125 ml golden rum

Steps:

  • Preheat the oven to 180/350 degrees/gas 4. Put the ham in a large roasting pan with all of the poaching ingredients. Add water until it comes halfway up the side of the pan. Cover the ham with tinfoil ( making a tent over the ham to allow the steam to circulate).
  • Bake for two hours or until pink and cooked through, remove from the oven and let cool for 30 minutes, remaining covered.
  • While your ham poaches add the bay leaves and the dry spices to a food processor with the garlic cloves. Whizz it to form a paste then add the onions and chillies and whizz again.Pour in the rum and malt vinegar and keep whizzing while adding the thyme. Once it has a nice loose consistency the marinade is ready.
  • When the ham has had it's 30 mins out of the oven, transfer it to a roasting tray and let it cool down a bit. While it's still warm, put your hand underneath the skin and gently pull it away from the meat, leaving a bit of the fat underneath attached. Then with a sharp knife, score the ham by lightly making diagonal cuts across the leg.
  • Spoon the marinade over the pork (using the back of a spoon,it's hot stuff!) and into the scored fat. If you want to use your hands to rub it in PLEASE wear gloves!
  • You can cover the ham with cling film and chill it overnight if you wish, or cook right away.
  • Pour a small glass of water into the bottom of the roasting tray and put the ham into the preheated oven for 2 hours (350/180 degrees). Try to baste it every 30 mins or so to get it good and dark.
  • After the two hours are up, scrape a bit of the marinade off with a spatula ans spoon about 3/4 jar of marmalade over it and a good swig of rum on top. Smear this mixture all over the ham and let it drip down the sides too. Spoon the juices off the bottom of the pan back over the ham and put it back in the oven for another 30 minutes, basting every 5-7 minutes to build up the crust.
  • When it's lovely and dark, it's done!

JERKED HAM CORN BREAD



Jerked Ham Corn Bread image

Provided by Maggie Ruggiero

Time 40m

Yield Makes 8 servings

Number Of Ingredients 12

1 1/4 cups cornmeal (not coarse)
1/4 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1 1/2 cups well-shaken buttermilk
1 stick unsalted butter, melted
1 1/2 cups chopped cooked ham (1/2 pound)
1 tablespoon olive oil
1/2 tablespoon jerk seasoning paste
Equipment: a 10-inch cast-iron skillet

Steps:

  • Preheat oven to 450°F with rack in middle.
  • Whisk together dry ingredients in a large bowl.
  • Whisk together eggs, buttermilk, and butter, then stir into cornmeal mixture until just combined.
  • Cook ham in oil in skillet over medium heat, stirring, 3 minutes. Add jerk paste and cook, stirring, 1 minute. Transfer ham to batter with a slotted spoon and stir, then pour back into hot skillet. Bake until a wooden pick inserted into center comes out clean, 15 to 20 minutes. Cool in skillet 5 minutes, then invert onto a platter and serve warm or at room temperature.

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