Ingredients

For the Ham
1 Large DukesHill Boneless Wiltshire Ham (approx. 4-5kg)
 
1 jar DukesHill Honey & Mustard Glaze
 
12-16 whole star anise

For the Tear & Share Tree
880g Ready Made Pizza Dough
1 medium eggs

For the Filling
200g DukesHill ham, finely diced
 
200g Isle of Mull Cheddar, cut into small cubes
 

To Finish
1 egg, beaten
1 Dozmary Camembert
 
4 tbsp DukesHill Fig Chutney
 
25g butter, melted
 
1 tbsp thyme leaves
Ground black pepper
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The Christmas Ham & Sharing Tree

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Bring everyone together around this spectacular festive centrepiece. Our traditionally cured ham is glazed with DukesHill Honey & Mustard Glaze until beautifully caramelised, then studded with star anise for a striking seasonal finish. Served alongside a stuffed pull-apart tree filled with DukesHill ham and Isle of Mull Cheddar, plus baked Dozmary Camembert topped with Fig Chutney, it's made for festive sharing.
Servings 10-12
Prep Time 20 minutes
Cook Time 45 minutes

Directions

  1. Step 1 Preheat the oven to 190°C/170°C Fan/Gas Mark 5.

  1. Step 2 Score the fat in a diamond pattern.

  1. Step 3 Brush generously with the DukesHill Honey & Mustard Glaze. Place in a roasting tin and bake for 15-20 minutes.

  1. Step 4 Remove from oven and brush with another generous layer of glaze, then use the sticky glaze to help secure and stud with the star anise.

  1. Step 5 Return to the oven for a further 25 minutes. The ham is already cooked, so the aim is simply to warm it through and caramelise the glaze. Take care not to leave in the oven for too long because you do not want to glaze to char.

  1. Step 6 Divide the pizza dough into 16 equal portions. Flatten each piece and place a little diced ham and a cube of Isle of Mull in the centre. Seal and roll into a ball.

  1. Step 7 Arrange the balls into a Christmas tree shape on a lined baking tray. Start with a tree stump followed by a base of 5, then 4, 3, 2 and 1. The last one could be a star or your preferred decoration.

  1. Step 8 Brush with beaten egg and bake for 15-20 minutes until golden brown.

  1. Step 9 Mix the melted butter with the thyme and peper, and brush over the warm doughball tree.

  1. Step 10 Diamond score the Dozmary Camembert and place on a baking tray. Bake for 15-20 minutes until soft and molten. Spoon over the Fig Chutney.

  1. Step 11 Arrange the glazed ham, stuffed tear & share tree and baked Baron Bigod on a large serving board and serve immediately.

Chef's Tip

  1. Step 13 Partially carve the ham before serving and fan a few slices onto the board. It creates a beautiful centrepiece and makes it easy for guests to help themselves.