Glazed lemon marmalade ham and wild garlic pesto
Rated 5.0 stars by 1 users
Prep Time
15 minutes
Cook Time
2 hours
This Glazed Lemon Marmalade Ham with Wild Garlic Pesto is a showstopper that combines zesty sweetness with a savory, herbaceous punch. The rich, melt-in-your-mouth ham is perfectly complemented by a tangy lemon marmalade glaze, while the wild garlic pesto adds a burst of fresh, garlicky goodness. Whether you're preparing it for a holiday feast or a special dinner, this dish is guaranteed to impress. Paired with a sophisticated Barolo wine, it's an unforgettable combination of flavors that feels both rustic and elegant. Enjoy with seasonal sides like new potatoes and British asparagus for a truly memorable meal.
Author:DukesHill
Ingredients
-
DukesHill 1.2kg midi boneless Wiltshire ham
- 3 tbsp lemon marmalade
- 1 tbsp Light brown sugar
- 1 tsp Dijon mustard
1 onion, peeled and quartered
- 2 carrots, peeled and roughly sliced
- 1 tbsp allspice berries
- 1sp cloves
1 tsp black peppercorns
100g wild garlic leaves, stems chopped
- 40g Parmesan, finely grated
- 40g pine nuts
- 2 tbsp olive oil
- Squeeze of lemon juice
For the ham
If the ham is uncooked
For the pesto
Directions
If you’re using a cooked ham, skip the following steps and dive straight into the glazing stage. If not, then place the ham in a large stock pot and add the onions, carrots and spices. Pour over cold water to cover the ham. Bring to the boil and allow to simmer until the ham reaches a core temperature of 75c when probed with a meat thermometer - for a 1.2kg ham it will take approximately 1 hour. Skim the scum off the surface from time to time. When it’s cooked and cool enough to handle, slice the skin off the top of the ham and score a diamond pattern into the fat. Allow to cool before glazing.
- Preheat the oven to 190c.
- In a small saucepan, whisk together the glaze ingredients and bring to the boil. When all the ingredients have melted together into a sticky syrup consistency, remove from the heat. Use a basting brush to coat the glaze generously over the ham, before placing on a baking tray. Roast for 30 minutes but baste occasionally, using the glaze from the tray. Remove from the oven and allow to cool slightly before slicing.
- For the pesto, place the pine nuts, Parmesan and salt in a mortar and pestle and bash until it has become a paste. Add the wild garlic and continue to pound it until it comes together into a smooth consistency, then slowly add the olive oil and lemon juice to taste. Check the seasoning before serving.
- Enjoy with new potatoes and British asparagus if it's in season.
Recipe Note
Wine pairing from Tanners Wines
Barolo del Comune di La Morra, Crissante 2018
“A light, bright, sophisticated red with depth and richness is the ideal accompaniment to a tasty Easter ham. The Italian leaning of this recipe, with the wild garlic pesto, leads us to think of Barolo. It is textured and rich, with a fruity depth and richness to balance and compliment the flavours of the dish.” Tanners Wines.
