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Tea brined ham roast

Tea Brined Ham Roast With Tea Spiced Glaze

Tea is used in two ways to enhance the flavor and texture of this showstopping holiday main dish. A black tea brine tenderizes the meat while a spiced herbal tea glaze creates a flavorful carmelised crust. This fresh ham roast is bound to become a family favorite.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 3 hours
Soaking Time 1 day
Total Time 1 day 3 hours 15 minutes
Course Main Course, Main Dish
Cuisine American
Servings 6 people
Calories 190 kcal

Equipment

  • 1 Large stock pot
  • 1 2 gallon container
  • 1 Large roasting pan
  • 1 Turkey baster Or large spoon
  • Paper towels
  • Aluminium foil
  • 1 Meat thermometer

Ingredients
  

Tea Brine

  • 1/4 cup Black tea leaves Keemun or Ceylon, something with a lot of tannins
  • 3 cups Water
  • 3/4 cup Kosher salt
  • 3/4 cup Sugar

Ham Roast

  • 3-5 lb Fresh ham roast
  • 2 tbsp Kosher salt
  • 1 tbsp Fresh cracked black pepper

Spiced Tea Glaze

  • 1/2 cup Dark maple syrup
  • 2 tsp Fruity Spiced Black Tea Like Glogg from Kushemi Tea
  • 1/2 cup Fresh squeezed orange juice
  • 1/4 cup Red wine vinegar
  • 1/4 cup Boiled water

Instructions
 

Make Tea Brine

  • Bring 3 cups of water to a boil.
  • Stir in black tea leaves, sugar, and salt. Stir until the sugar and salt dissolve.
  • Allow the brine and tea to steep for 15 minutes. Set aside to cool.

Make The Ham Roast

  • Once the brine has reached room temperature place the ham roast in a 2 gallon container and pour in the tea brine. Add enough cool water to completely cover the ham roast.
  • Use a dinner plate to weigh the roast down so that it stays submerged in the brine.
  • Cover and refrigerate the mixture for 6-24 hours.
  • Remove the roast from the refrigerator and rinse off the excess brine. Then pat it dry with paper towels.
  • Preheat your oven to 350 F ( 176 C).
  • Place the ham into a large roasting pan.
  • Score the top layer of fat with a sharp knife, making diamond patterns in the ham.
  • Then rub kosher salt and black pepper all over the ham and into the cuts in the fat.
  • Add enough cold water to the roasting pan so that it comes up to about 1 inch on the side of the roast.
  • Cover the roasting pan in foil. Wrap it tightly so that it seals in the steam. This will help keep the ham moist as it roasts.
  • Place the pan in the oven and roast the ham for about 2 hours. Or until its internal temperature reaches 160 F- 180 F. Then remove it from the oven.
  • Crank the oven up to 450 F

Make the Spiced Tea Glaze

  • Add spiced tea to the boiled water and let steep for 5 minutes. Then strain out the tea.
  • Stir in maple syrup, orange juice, and red wine vinegar.
  • Remove the foil from the roasting pan and put it back in the oven.
  • Set the timer for 10-15 minutes. Pour the glaze over the ham and bast it every 5 minutes or so.
  • Turn ham over to brown and baste the other side for another 10-15. At this point, the water in the pan should almost be evaporated.
  • Remove the ham from the oven and let it rest for 30 minutes.
  • Cover the ham with the remaining glaze and liquids from the pan while it's resting.
  • Once it's rested carve, serve and enjoy.
Keyword Ham Roast, Holiday Main Dish, Tea Brine, Tea Glaze