Ingredients
4 Bags Tetley Earl Grey Tea
50g Soft Brown Sugar
50g Dijon Mustard
1 x 1.5kg Gammon leg, unsmoked
30 Cloves
350ml Water, boiling
Method
- Preheat oven to 107°C
- Place tea bags in a large jug and cover with 350 ml boiling water, then leave to cool
- In a bowl, mix the brown sugar and mustard to make a paste
- Using a sharp knife, carefully cut the skin off the gammon, leaving a good layer of fat
- Score the fat with a knife to make diamond shapes and push a clove into each diamond centre
- Place the gammon in a roasting dish and spread the mustard sugar mix evenly over the fat
- Remove the teabags, carefully squeezing to release as much liquid as possible and pour the cooled tea over the gammon, then cover loosely with foil and bake in the oven for 2 hours
- After 2 hours, remove the foil and roast the gammon open for 20 - 30 minutes, then remove from the oven
- Set aside to rest for 20 minutes before slicing
