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Ingredients

• 6 to Scotch Bonnet Chiles, stemmed and seeded
• 2 bunches Scallions, trimmed and roughly chopped
• 1 Small Onion, roughly chopped
• 1/2 cup Fresh Cilantro Leaves chopped
• 1/2 cup Fresh Flat-Leaf Parsley Leaves
• 2 tablespoons Fresh Ginger, peeled and coarsely chopped
• 1 tablespoon Fresh Thyme or 1 1/2 teaspoon dried
• 1 tablespoon Fresh Marjoram or 1 1/2 teaspoon dried
• 2 teaspoons Ground All-Spice
• 1/2 teaspoon Black Pepper
• 1/2 teaspoon Freshly Grated Nutmeg
• 1/4 teaspoon Ground Cinnamon
• 3 tablespoons Lime Juice
• 3 tablespoons Soy Sauce
• 3 tablespoons Dark Rum
• 3 tablespoons Vegetable Oil
• 2 tablespoons Distilled White Vinegar
• 2 tablespoons Dark Brown Sugar
• 1 Fresh Shoulder Ham (5 to 7 pounds)
• 2 cups wood chips (preferably hickory or oak), plus 2 tbsp allspice berries, soaked for 1 hour in cold water to cover, then drained
• Rubber gloves (optional)

Description

Jamaican Jerk Pork - The Huffington Post

Kitchen Daily