For the ham
DukesHill 1.2kg midi boneless Wiltshire ham
Regular price
Regular price £43.00 Sale price £34.40
3 tbsp lemon marmalade
1 tbsp light brown sugar
1 tsp Dijon mustard
If the ham is uncooked
1 onion, peeled and quartered
2 carrots, peeled and roughly sliced
1 tbsp allspice berries
1 tsp cloves
1 tsp black peppercorns
For the pesto
100g wild garlic leaves, stems chopped
40g parmesan, finely grated
40g pine nuts
2 tbsp olive oil
Squeeze of lemon juice

Glazed Lemon Marmalade Ham & Wild Garlic Pesto

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This Italian-inspired glazed lemon marmalade ham recipe is the perfect way to add a fresh twist to your DukesHill ham. The addition of a homemade wild garlic pesto elevates the sticky and flavoursome marinade and is perfect paired with hearty seasonal vegetables. 
Category Dinner
Serving 10
Prep Time 2 hours
Cook Time 40 minutes


  1. Step 1 If you’re using a cooked ham, skip the following steps and dive straight into the glazing stage. If not, 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.

  1. Step 2 Preheat the oven to 190c.

  1. Step 3 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.

  1. Step 4 Roast for 30 minutes but baste occasionally, using the glaze from the tray. Remove from the oven and allow to cool slightly before slicing.

  1. Step 5 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.

  1. Step 6 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 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

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