Dilmah Seven Star Tea

ALMOND INFUSED CEYLON PEKOE HAM

Food : Main Courses

ALMOND INFUSED CEYLON PEKOE HAM

Ingredients

  • 500g Pork Leg Ham
  • 2g Cured Salt (per kilo)
  • 20g Regular Salt (per kilo)
  • 4g Almond Infused Ceylon Pekoe (per kilo)
  • 1 Syringe
  • 200cc Mineral water (per kilo)

Ingredients for Glaze

  • 100g Sugar
  • 5g Almond Infused Ceylon Pekoe

Method

  • Weigh the pork piece. Place it in a large container.
  • Infuse the tea, dissolve the cured salt and regular salt in water and inject the ham.
  • Cook the pork to an internal temperature of 75 C° - the combination of the chemical brine and the cooking will kill off bacteria and make a ham.

Glaze

  • Make a caramel and add the tea, already infused.
  • Use a basting brush or a spoon, and glaze the ham completely.
  • Bake until the glaze begins to turn brown and shiny. This indicates that the glaze has caramelised and the flavour has taken on a nutty, caramel flavour.

The range of Dilmah Tea used

  • Dilmah Silver Jubilee Gourmet

The variety of Dilmah Tea used in the recipe

  • Silver Jubilee Almond Infused Ceylon Pekoe

Created by : Cristian Gomez