29
FOOD
Glazed lemon marmalade
ham and wild garlic pesto,
serves 6
This tangy-glazed ham is bursting with flavour, you can
make it in advance and any left-overs will be pounced
upon for sensational sandwiches. Serve with in-season
wild garlic pesto for the perfect Easter spread.
For the ham
• 1.2kg cooked boneless ham joint (if uncooked,
see below*)
For the glaze
• 3 tbsp lemon marmalade
• 1 tbsp Light brown sugar
• 1 tsp Dijon mustard
For the pesto
• 100g wild garlic leaves, stems chopped
• 40g Parmesan, finely grated
• 40g pine nuts
• 2 tbsp olive oil
• Squeeze of lemon juice
Method
1. Preheat the oven to 190ºC.
2. 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.
3. Use a basting brush to coat the glaze generously over
the ham, before placing on a baking tray.
4. Roast for 30 minutes but baste occasionally, using the
glaze from the tray.
5. Remove from the oven and allow to cool slightly
before slicing.
6. 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.
7. Enjoy with new potatoes and British asparagus if it's
in season.
*If the ham is uncooked, you will need: 1 onion, peeled
and quartered; 2 carrots, peeled and roughly sliced; 1 tbsp
allspice berries, 1sp cloves, 1 tsp black peppercorns. 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 75ºC 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.
dukeshill.co.uk
Photo: Nick Hook Photographer