A Southern-inspired holiday ham brined in sweet tea and finished with a bright lemon-mustard glaze.
Living in Austin, sweet tea is practically its own food group. It cools you down in the summer, but I've found it also works wonders in the winter kitchen-specifically for holiday hams. This recipe takes the Southern staple and uses it as a brine, where the tannins in the black tea work to tenderize the meat while imparting a subtle, earthy depth that you just can't get from salt and sugar alone. Paired with a punchy, acidic lemon and Creole mustard glaze, this ham breaks away from the cloying sweetness of traditional pineapple or cherry versions. It is a savory, zesty, meltingly tender centerpiece that feels right at home on a Texas table.
Jump to:
The temperature of your brine is the single most important safety factor in this recipe. You must ensure the tea mixture is completely ice-cold (below 40°F) before adding the raw ham. If you pour warm liquid over the meat, you risk raising the meat's temperature into the "danger zone" for bacteria growth, rather than preserving it.
A Southern Twist on the Holiday Classic
This recipe balances the earthy notes of strong black tea with the sharp brightness of fresh lemon zest and grainy mustard, resulting in a complex flavor profile that penetrates deep into the meat.
Why You'll Love This Recipe
- Incredible Tenderness: The tannins in the black tea act as a natural tenderizer, softening the muscle fibers for a melt-in-your-mouth texture.
- Balanced Flavor: The acidity of the lemon and the heat of the mustard cut through the richness of the pork and the sweetness of the sugar.
- Juicy Interior: The 4-hour brine ensures the ham absorbs moisture before it hits the oven.
- Beautiful Presentation: The high-heat glazing step creates a blistered, caramelized crust that looks stunning on a platter.
- Austin Authentic: It uses ingredients likely already in your pantry to create a distinct regional flavor.
Ingredients
- 1 gallon water
- 8 family-size black tea bags (or about 24 standard bags)
- 2 cups packed dark brown sugar
- 1 cup kosher salt
- 4 cups ice, or as needed to cool the brine
- 1 (5- to 7-lb.) unseasoned, semi-boneless, fully cooked ham
- 1 ½ cups packed light brown sugar
- 5 tablespoons lemon zest
- ¾ cup fresh lemon juice (from about 5 large lemons)
- ⅓ cup grainy Dijon or Creole mustard
- 1 tablespoon dry mustard powder
- ½ teaspoon coarsely ground black pepper
How to Make Sweet Tea-Brined Ham
Step 1: Brew the Brine
Bring the 1 gallon of water to a boil in a large stockpot or saucepan. Remove from heat and stir in the 2 cups of dark brown sugar and the 1 cup of kosher salt until fully dissolved. Add the tea bags and let them steep for 1 hour. This creates a very strong concentrate.
Step 2: Cool and Brine
Remove and discard the tea bags. Add the 4 cups of ice to the pot and stir until melted to rapidly cool the liquid. Ensure the liquid is cold to the touch. Place the ham in a large container (like a food-safe bucket or a large stockpot). Pour the brine over the ham. The meat must be fully submerged, so add more ice or cold water if necessary. Cover and refrigerate for 4 hours.
Step 3: Roast the Ham
Preheat your oven to 300°F. Remove the ham from the brine; drain and discard the liquid. Thoroughly blot the ham dry with paper towels. Place the ham in a roasting pan and cover it tightly with aluminum foil to trap steam. Roast for 12 to 15 minutes per pound, or until an instant-read thermometer inserted into the thickest part registers 130°F.
Step 4: Make the Lemon Glaze
While the ham roasts, prepare the glaze. In a medium bowl, whisk together the 1 ½ cups light brown sugar, lemon zest, fresh lemon juice, grainy mustard, dry mustard, and black pepper until smooth.
Step 5: Glaze and Caramelize
Remove the ham from the oven and discard the foil. Increase the oven temperature to 425°F. Brush or spread half of the glaze over the ham. Return it to the oven and roast for 5 minutes until the glaze bubbles. Remove, pour the remaining glaze over the ham, and roast for another 5 to 10 minutes until the glaze sizzles and begins to blister in spots.
Step 6: Rest and Serve
Remove the ham from the oven. Let it rest for 20 to 30 minutes. During this time, baste it frequently with the hot pan juices, which will thicken into a syrup as they cool. Serve warm or at room temperature.
Common Mistakes to Avoid
- Over-Brining: Do not leave the ham in the brine overnight. Since the ham is already cured, brining it for too long will result in a texture that is mushy and unpleasantly salty. Stick to the 4-hour mark.
- Using Warm Brine: As mentioned, putting the ham in warm liquid cooks the outside slightly and encourages bacterial growth. The brine must be icy cold.
- Skipping the Foil: During the low-and-slow phase (300°F), the foil is essential to prevent the ham from drying out before the center is warm.
Tips and Tricks for Success
- Score the Fat: Before glazing, use a sharp knife to score a diamond pattern into the fat cap. This allows the lemon glaze to seep down into the meat rather than just sliding off the sides.
- Tea Strength: Use standard black tea (like Lipton or Luzianne) for that classic flavor. Avoid Earl Grey or flavored teas, which can clash with the mustard.
- Basting is Key: The glaze is quite fluid due to the lemon juice. Basting during the rest period is what builds that sticky, shiny finish on the plate.
- Semi-Boneless vs. Spiral: This recipe calls for semi-boneless. If you use a spiral-cut ham, reduce the roasting time significantly and check the temp often, as they dry out faster.
Variations
- Spicy Kick: Add ½ teaspoon of cayenne pepper or red pepper flakes to the glaze for a "sweet heat" profile.
- Orange Twist: Substitute the lemon juice and zest for orange or tangerine for a sweeter, less acidic citrus profile.
- Bourbon Glaze: Stir 2 tablespoons of bourbon into the glaze mixture for a woody, vanilla depth that pairs perfectly with the tea.
How to Serve
This ham is fantastic served on soft yeast rolls or biscuits for "ham sliders." For sides, a creamy potato salad or braised green beans are traditional pairings. The zesty lemon flavor also pairs surprisingly well with roasted asparagus.
Make Ahead and Storage
Make Ahead: You can brew the brine a day in advance and keep it in the fridge so it's ready to go. The glaze can also be mixed 2 days ahead.
Storage: Leftovers keep in an airtight container in the refrigerator for up to 5 days.
Reheating: Reheat slices gently in a skillet with a little bit of the leftover glaze or water to keep them moist.
Recipe Notes / What I Learned
I learned that using "family-size" tea bags makes a big difference in convenience. If you only have standard bags, you'll need about 24 of them to get the right concentration of tannins for the gallon of water.
Nutrition Snapshot
This recipe is high in protein and sodium (due to the cure and brine) and contains significant sugar from the glaze.
Sweet Tea-Brined Ham With Lemon Glaze
Equipment
- Large saucepan
- Large container (for brining)
- Roasting pan
- Aluminum foil
- Instant-read thermometer
- Large bowl
Ingredients
Group: Brine and Ham
- 1 gallon water
- 8 family-size black tea bags
- 2 cups packed dark brown sugar
- 1 cup kosher salt
- 4 cups ice, or as needed
- 1 5- to 7-lb. unseasoned, semi-boneless, fully cooked ham
Group: Lemon Glaze
- 1 ½ cups packed light brown sugar
- 5 Tbsp. lemon zest
- ¾ cup fresh lemon juice (from 5 large lemons)
- ⅓ cup grainy Dijon or Creole mustard
- 1 Tbsp. dry mustard
- ½ tsp. coarsely ground black pepper
Instructions
- Bring the water to a boil in a large saucepan. Add brown sugar and salt, and stir until dissolved. Add the tea bags, and steep 1 hour. Add the ice and stir to melt and completely cool the brine. Remove tea bags. Place the ham in a large container and pour in the brine. The ham must be submerged, so add more ice if needed. Cover and refrigerate for 4 hours. Drain, discard the brine, and blot the ham dry.
- Preheat the oven to 300°F. Place the ham in a roasting pan and cover tightly with foil. Roast for 12 to 15 minutes per pound or until an instant read thermometer inserted into the thickest part of the ham registers 130°F.
- Meanwhile, make the glaze. Stir brown sugar, lemon zest, lemon juice, prepared mustard, ground mustard, and black pepper together in a large bowl until smoothly combined.
- Remove the ham from the oven and uncover. Increase the oven temperature to 425°F. Spread half of the glaze over the ham. Return to the oven and roast for 5 minutes or until the glaze bubbles. Pour the rest of the glaze over the ham and continue roasting for 5 to 10 minutes more, or until the glaze sizzles and begins to blister in spots.
- Let the ham rest for 20 to 30 minutes before serving. Baste frequently with the pan juices, which will thicken as they cool. Serve warm or at room temperature, drizzling the slices with pan juices.
Notes
Nutrition
FAQs
Do I need to rinse the ham after brining?
You don't need to rinse it aggressively, but patting it very dry is crucial. If the surface is wet, the glaze won't stick properly.
Can I use a fully bone-in country ham?
Country hams are much saltier and drier than the "city ham" (fully cooked, wet-cured) called for here. I do not recommend brining a country ham; it would be inedibly salty.
What if I don't have a roasting rack?
You can rest the ham on a bed of roughly chopped onions and celery in the roasting pan. This lifts the meat and adds flavor to the juices.
