Wednesday, December 23, 2009

Earl Grey glazed ham

Pre-roast: post-roast.
This is the Bangalow pork that came from the James St butcher.
I removed the rind and most of the fat, scored the fat and poked cloves all over it. Then I rubbed it with Dijon mustard and brown sugar, poured 400ml of strong Earl Grey tea into the roasting dish and gave it about an hour at 180C.

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