Time for Tea Ham and Eat Me Mushrooms

Roasting ham with Earl Grey Tea and topping jacket potatoes with creamy mushrooms created this fantastic meal for Alice in Wonderland.

Servings

2

Ready In:

1 hour 40 mins

Good For:

Dinner

Inspiration from

Alice in Wonderland

Alice in Wonderland is one of my favourite Disney movies, mainly because it’s so weird and strange. I like both Disney versions, the 1951 animated movie and the Tim Burton series. Tim Burton’s versions look at the aftermath of the animated movie but in a live action style. Tim Burton was a perfect choice for Alice in Wonderland because he has an art of creating something beautiful with eccentric characters.

I thought I’d create something quintessentially British for the dinner, which is why I incorporated Earl Grey Tea into the Roast Gammon Joint. Both tea and roast dinners are stereotypically British and jacket potato to the side felt like a good addition. The mushrooms topping stems from the Wonderland world as characters are often seen frolicking around giant mushrooms in both the movies.

The Hunchback of Notre Dame Salade Niçoise

Ingredients

  • 1kg Gammon Joint (unsmoked)
  • 4 Earl grey teabags
  • 50g Light Brown Sugar
  • 50g Dijon Mustard
  • 1 tbsp Cloves (ground)

For the Jacket Potatoes:

  • 2 Jacket Potatoes
  • 2 tsp Sunflower Oil
  • 250g Mushrooms (sliced)
  • 100g Sour Cream
  • 1 tbsp Chives (chopped)
  • 4 Spring Onions (chopped)
  • Dill (garnish)

When cooking the gammon joint, you should cook for 30 minutes plus 30 minutes for each 500kg. So if your gammon weighs 1kg, that’s 2x 500g which is 2x 30mins plus 30mins extra. That makes the cooking time 1.5 hours. In the last 20 minutes, remove the foil from gammon to expose it to the meat. The tea might not completely dry up so you might want to remove the tea from the pan after removing from the oven.

The jacket potatoes take a long time in the oven too. If you’re looking to cheat and instead make microwave jackets, make sure to prick them first. You don’t want the potatoes to explode in there!

The Hunchback of Notre Dame Salade Niçoise
The Hunchback of Notre Dame Salade Niçoise
The Hunchback of Notre Dame Salade Niçoise
The Hunchback of Notre Dame Salade Niçoise

Step by Step Instructions

Step 1

Preheat the oven to 180ºC. Put the tea bags in a measuring jug and cover with 350ml boiled water. Set aside to brew. In a bowl, combine the sugar and mustard to make a thick paste.

Step 2

Using a sharp knife, remove the edges of the skin from the gammon, leaving a good layer of fat still attached to the meat. Score the fat in a crosshatch pattern and sprinkle the grounded cloves into the slices. Transfer to a small roasting tin, fat side up, and spoon over the mustard mixture in a thick, even layer.

Step 3 

Squeeze the liquid out of the tea bags and discard. Pour the tea around the joint, then cover loosely with foil and cook in the oven for 1.5 hours (or 30 mins + 30 mins for each 500g of meat), until cooked through. Remove the foil for the last 20 mins of cooking. Rest the ham for 10 mins, before carving.

Step 4

While the Ham is cooking, prick the potatoes all over with a fork and rub with half of the sunflower oil. Bake the potatoes in the oven for 1 hr 20 mins.

Step 5

Fry the mushrooms in the remaining oil. In a bowl, mix together the sour cream, chives and spring onions together. Once the mushrooms are cooked, remove from heat and mix together with the sour cream dip.

Step 6

Slice open the cooked jacket potatoes and pile in the mushroom mix. Carve the ham and add slices to the plate. Garnish with dill.

Time for Tea Ham and Eat Me Mushrooms

Roasting ham with Earl Grey Tea and topping jacket potatoes with creamy mushrooms created this fantastic meal for Alice in Wonderland
Prep Time10 mins
Cook Time1 hr 30 mins
Total Time1 hr 40 mins
Course: Main Course
Cuisine: English
Keyword: Alice in Wonderland, Disney
Servings: 2 people

Ingredients

  • 1 kg Gammon Joint unsmoked
  • 4 Earl Grey Teabags
  • 50 g Light Brown Sugar
  • 50 g Dijon Mustard
  • 1 tbsp Cloves ground

For the Jacket Potatoes

  • 2 Jacket Potatoes
  • 2 tsp Sunflower Oil
  • 250 g Mushrooms sliced
  • 100 g Sour Cream
  • 1 tbsp Chives chopped
  • 4 Spring Onions chopped
  • Dill garnish

Instructions

  • Preheat the oven to 180ºC. Put the tea bags in a measuring jug and cover with 350ml boiled water. Set aside to brew. In a bowl, combine the sugar and mustard to make a thick paste.
  • Using a sharp knife, remove the edges of the skin from the gammon, leaving a good layer of fat still attached to the meat. Score the fat in a crosshatch pattern and sprinkle the grounded cloves into the slices. 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 in the oven for 1.5 hours (or 30 mins + 30 mins for each 500g of meat), until cooked through. Remove the foil for the last 20 mins of cooking. Rest the ham for 10 mins, before carving.
  • While the Ham is cooking, prick the potatoes all over with a fork and rub with half of the sunflower oil. Bake the potatoes in the oven for 1 hr 20 mins.
  • Fry the mushrooms in the remaining oil. In a bowl, mix together the sour cream, chives and spring onions together. Once the mushrooms are cooked, remove from heat and mix together with the sour cream dip.
  • Slice open the cooked jacket potatoes and pile in the mushroom mix. Carve the ham and add slices to the plate. Garnish with dill.

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