Earl Grey Ham ©


  • Boneless Gammon Joint (49.4oz-1.4kg approx.)
  • 50.7fl oz-1 ½ litre Boiling Water
  • 1 Tablespoon Ground Black Pepper
  • 20 Earl Grey Tea Bags
  • 1 Tablespoon Onion Salt
  • 1 Tablespoon Lemon Juice
  • 5 tablespoons Dark Brown Soft Sugar
  • 1/2 tablespoon English Mustard
  • 3 tablespoons Lemon Juice
  • 4 tablespoons Henderson's Relish


  1. In a large mixing bowl, pour in the boiling water and add the tea bags. Allow to stew until completely cold and discard the tea bags
  2. Add the black pepper, lemon juice and onion salt. Mix up the juice with a tablespoon. Set the cold brew to one side
  3. Score the top of the gammon fat with a crisscross pattern down to the meat
  4. Place the gammon joint in the centre of the bowl with the tea brew in and make sure the meat is fully covered by the liquid. Cover and pop in the fridge for 48 hours
  5. When ready to proceed, place the gammon joint into a large saucepan that has a lid. Pour the cold brew in also. Place the pan on the hob and bring to a boil. Immediately reduce to a simmer and place a lid over loosely. Let the gammon gently simmer for 45 minutes
  6. Pre-heat oven to 428˚F/220˚C regular oven or 394˚F /200˚C fan assisted oven and lightly oil a roaster
  7. Meanwhile, mix together the glaze ingredients in a small saucepan and gently simmer until the sugar has dissolved. Remove from the heat and set to one side
  8. Remove the gammon from the liquid after 45 minutes and place onto the roasting tin. Smother half the glaze all over (reserve some for a 2nd glaze)
  9. Pop into the oven for 25 minutes. Remove and glaze once more before returning to the oven for a further 10 minutesRemove from the oven and allow to rest for a further 10-15 minutes
  10. Insert a meat thermometer once done and make sure it reads 145 ˚F/63˚C at least
  11. Allow the ham to cool completely (or at least 30 mins) before carving into desired thickness of slice

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