Add some spice — Tasty jerk recipes for your Christmas menu

With Christmas just days away, many menus have been planned with care. We partnered with Grace Foods to bring you these tasty additions to your holiday menu. Whether you've settled on ham or even fish, you can never have too many meat dishes in your spread. Give these delicious additions a try.

Jerk BBQ Pork Chops

Ingredients

3lbs pork chops

3tbsps Grace Jerk Seasoning

2tbsps tomato ketchup

1tsp chopped garlic

1tsp chopped thyme

1tsp salt

1tsp black pepper

2tbsps soy sauce

3tbsps vegetable oil

Directions

1. Combine all ingredients in a bowl, mix well and let marinate in the refrigerator for 4 to 24 hours for best results.

2. Grill pork with medium heat, turning often until done.

Jerk Turkey With Stuffing

Ingredients

Turkey

12lbs turkey

4-5tbsps Grace Jerk Seasoning

1⁄4 cup honey

1⁄2 cup soy sauce

2tbsps lemon juice

1tbsp olive oil

Stuffing

2 cups chopped onions

1/2-1 cups chopped celery

1⁄2 cup butter, cubed

12 cups unseasoned bread stuffing or dry bread cubes

2 1⁄4tbsps of Grace Jerk Seasoning

2 to 2 1⁄2 cups boiling water

Directions

1. Remove giblets from turkey, rinse with cold water and pat dry inside and out.

2. Carefully loosen skin over breast and legs using your fingers. Avoid tearing the skin.

3. Combine Grace Jerk Seasoning, honey, soy sauce, and rub liberally over turkey inside and out.

4. Stuff the turkey with stuffing, but do not overfill, as the stuffing expands during cooking and could split the skin if too tightly packed.

5. Mix the lemon juice with the olive oil and brush the turkey. Cover with aluminium foil and return to the refrigerator. Let sit for a few hours or overnight.

6. Leave the turkey covered on the kitchen counter, to come to room temperature, for 3 hours before cooking time,

7. Brush turkey once again with oil mixture before placing it on a baking sheet and fitting it over a roasting pan with 2 cups of water.

8. Tuck the wing tips under the turkey and truss the legs together. Bake at 180 degrees Celsius or 350 degrees Fahrenheit for 30 minutes, then reduce temperature to 160 degrees Celsius or 325 degrees Fahrenheit and bake for a further 31⁄2 hours.

9. Remove the aluminium foil about 30 minutes before the total cooking time.

10. The turkey is ready when the deepest part of the breast gives a reading of 165-170 degrees Fahrenheit. Let sit for 30 minutes then carve.

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