The secret to your Christmas ham comes down to three main elements: sugar, spice, and acidity. The is the Henry Langdon Chai Spice Tea is the ultimate spice addition to perfecting this classic Christmas dish.
1 whole ham (approx. 7kg)
150g brown sugar
2 tbsp of Henry Langdon Chai Spice Tea
60g Dijon Mustard
To make the glaze:
In a saucepan, add the butter, mustard, brown sugar and Henry Langdon Chai Spice Tea, and heat over a medium heat. Stir until sugar is dissolved, remove from heat and let cool.
For the ham:
Pre-heat the oven to 200°C. Peal back the skin of the ham (if this hasn’t already been done).
Use a sharp knife to score the fat of the ham evenly with a sharp knife in a crisscross pattern. Add a cup of water into the bottom of a roasting pan and place the ham on top.
Brush the ham with the glaze Cook for 30 minutes, brushing the ham with glaze every 10 minutes.
Continue to bake until sticky and warmed all the way through, approximately 1 ½ hours (add more glaze throughout if needed). Rest before serving.