White plate with an omelette filled with ham, red beans, and a white coconut sauce.

Jerk Ham and Beans Omelette

A couple times each year I do a roasted jerk ham. Not for any specific holiday or anything, the act of making the ham is the occasion.

The flavours of Caribbean jerk chicken on a salty, brine-y ham work so incredibly well and I recommend putting in the effort to make the roast from scratch. You can find plenty of recipes online.

If you want to skip straight to the omelette, you can find plenty of decent jerk marinades at most grocery stores.

This is all about the filling. Make the physical omelette in any style you like.

Amounts are not exact, just suggestions. These recipes are general guidelines roughly aimed towards single egg, individual portions unless otherwise mentioned. Adjust as necessary. Play around. Have fun.

Season everything to taste with salt and pepper.

Disclaimer: Though unlikely, eating undercooked eggs can cause illness.

  • Butter
  • 1 Egg, beaten
  • 1/8 cup Jerk Ham, diced (or regular roast ham tossed in Jerk marinade)
  • 1/8 cup canned Kidney Beans, drained and rinsed
  • 1 tbsp Goat’s Cheese, crumbled
  • 1 tbsp Coconut Milk, optional
  • Salt & Pepper, to taste
  1. Warm the ham and beans in a pan, season with salt and pepper, and set aside.
  2. Heat butter over medium-low heat and add the egg. Carefully place goat cheese over the egg and cook for around 30 seconds.
  3. Place ham and beans over the goat cheese and drizzle with a little coconut milk if using.
  4. Fold omelette in preferred style and serve.

Leave a Reply

Your email address will not be published. Required fields are marked *