Ingredients for 10 servings

1-1·5kg (2-3lb) unsmoked gammon joint
4 Earl Grey tea bags
30 whole cloves
50g (2oz) Dijon mustard
50g (2oz) light brown soft sugar

Directions

Preheat the oven to gas 5, 190°C, fan 170°C. Put the tea bags in a large measuring jug and cover with 350ml (12fl oz) boiled water. Set aside to brew. In a bowl, combine the sugar and mustard to make a thick paste. Using a sharp knife, pare the skin from the gammon joint, leaving a good layer of fat still attached to the meat. Score the fat in a criss-cross pattern and push cloves into the points where the scored lines cross. transfer to a small roasting tin, fat side up, and spoon over the mustard mixture in a thick, even layer.

Squeeze the liquid out of the tea bags and discard. Pour the tea around the joint, then cover loosely with foil and cook for 2 hours (or for 30 minutes, plus 30 minutes per 500g (1lb)), until cooked through. Remove the foil for the last 20 minutes of cooking. Rest the ham for 10 minutes, before carving.