Ingredients

For The Maple & Marmalade Glazed Wiltshire Ham

Ham
1 × DukesHill Whole Boneless Wiltshire Ham
 

Glaze
4 tbsp DukesHill Seville Orange Marmalade
 
1 tsp Dijon Mustard
 
1 tbsp DukesHill Ampersand Butter
 
3 tbsp maple syrup
Zest of 1 orange
1 tbsp white wine or cider vinegar (optional, for brightness)
Pinch of cinnamon (optional)

Pistachio & Herb Crust
1 tsp olive oil or melted DukesHill Ampersand Butter
 
200g pistachios, finely chopped
2 tbsp parsley, finely chopped
1 tbsp fresh thyme leaves
1 tsp finely chopped rosemary
Pinch of sea salt (Enough to coat the top and upper sides)

Board Decoration (optional but recommended)
Roasted baby carrots
Asparagus spears
Charred citrus slices
Fresh parsley or chervil
Thin curls of orange zest

For The Asparagus, Ham & Cheese Pastry Bites (Makes 12)
12 pieces of DukesHill Wiltshire Ham, (cut into strips from main centrepiece)
 
60–80g Comté cheese, thinly sliced or grated
 
1 tsp Dijon mustard (optional inside the bite)
 
2–3 tbsp DukesHill Seville Orange Marmalade, for glazing
 
1 sheet all-butter puff pastry
24 asparagus spears, trimmed
1 egg, beaten (for glazing)
A small handful of pistachio & herb crust, for sprinkling
Black pepper
Fresh parsley or chives, chopped (garnish)
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Pistachio-Crusted Maple & Marmalade Glazed Wiltshire Ham with Asparagus, Ham & Cheese Pastry Bites

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A truly glorious Easter centrepiece - a beautifully caramelised Wiltshire Ham brushed with a maple and marmalade glaze, finished with a vibrant pistachio and herb crust for colour, texture and spring freshness. Served alongside elegant asparagus, ham & cheese puff pastry bites coated in marmalade and sprinkled with the same pistachio crust, this stunning feast brings together citrus brightness, buttery pastry, tender ham and seasonal greens for an unforgettable Easter celebration.

Directions

Glaze & Roast the Wiltshire Ham

B. Prep the Ham & Roast the Ham

  1. Step 3 Preheat oven to 160°C (fan 140°C) / Gas 3.

  1. Step 4 Score the fat in a shallow diamond pattern.

  1. Step 5 Roast for 1 hour and 15 minutes

A. Make the Glaze

  1. Step 7 Gently warm marmalade, maple syrup, mustard, Ampersand Butter, orange zest and vinegar in a small pan.

  1. Step 8 Heat until glossy and smooth.

C. Glaze the Ham

  1. Step 10 Brush all over with the glaze and roast for a further 25-30 minutes, reglazing every 10 minutes.

  1. Step 11 Remove when deeply caramelised and glossy.

D. Add Pistachio–Herb Crust

  1. Step 13 While ham is hot, brush lightly with a final sweep of glaze.

  1. Step 14 Press the pistachio–herb crust mixture onto the top and upper sides of the ham.

  1. Step 15 Allow to set for 10 minutes.

  1. Step 16 Rest the ham for 15 minutes before slicing.

Make the Asparagus, Ham & Cheese Pastry Bites

  1. Step 18 Increase oven heat to 200°C (fan 180°C) / Gas 6.

  1. Step 19 Blanche asparagus for 1 minute; cool and pat dry.

  1. Step 20 Cut puff pastry into 12 squares.

  1. Step 21 Add a tiny smear of Dijon (optional)

  1. Step 22 Add a strip of Wiltshire Ham and 2 asparagus tips.

  1. Step 23 Fold two opposite corners over the filling ensuring they overlap enough.

  1. Step 24 Place on a baking tray and into the fridge for 20 minutes to chill.

  1. Step 25 Brush with egg wash.

  1. Step 26 Bake for 20-25 minutes until puffed and golden.

  1. Step 27 Warm DukesHill marmalade and brush generously over the pastry.

  1. Step 28 Sprinkle pistachio & herb crumble on top so it adheres to the marmalade.

  1. Step 29 Finish with a little fresh parsley/chives.

TO SERVE

  1. Step 31 Place the ham on a large pale platter or whitewashed board.

  1. Step 32 Surround with: roasted baby carrots, asparagus, charred citrus, sprigs of spring herbs

  1. Step 33 Carve thin–medium slices from the front of the ham.

  1. Step 34 Arrange pastry bites either around the ham or on elegant side plates.

  1. Step 35 Scatter a few crumbs of pistachio-herb mix on the board for colour.

  1. Step 36 Serve with chilled white wine for a bright Easter pairing.

  1. Step 37 Finish with curls of orange zest for colour and brightness.

CHEF’S TIPS

  1. Step 39 Brush the pastries after baking for a glossy patisserie finish.

  1. Step 40 Extra marmalade can be thinned with a little warm water for a lighter coating.

  1. Step 41 Add edible flowers for a more luxurious spring tablescape.

  1. Step 42 Pistachio crust can be made the day before for convenience.

  1. Step 43 The pastry bites can be made ahead and reheated for 5 minutes at 180°C.

  1. Step 44 Serve with lightly dressed spring greens, minted peas or dauphinoise.

Recipe Note

Serves: 30+ (ham) 12 (bites) |Prep Time: 35 minutes | Cook Time: 1.5–2.5 hours (ham) • 25 minutes (bites)