Ham Wellington
Ingredients:
-1 3/4 cups flour
-1 1/2 teaspoons ground mustard
-1/4 teaspoon salt
-1/2 pound white cheddar cheese, shredded (I used a yellow/white cheddar mix b/c I couldn't find just white)
-1/2 cup cold butter, cubed
-7 tablespoons cold water, divided
-1 boneless fully cooked ham (3.5 - 4 lbs.)
-1 egg, lightly beaten
Note: I actually doubled this whole recipe when I hosted Easter for the Eddie family b/c the ham I bought was about 7.5 lbs. (We had a lot of leftovers, even with 7 people)
Directions:
1. Combine the flour, mustard and salt. Add cheese and butter, cut with pastry blender until mixture resembles coarse crumbs. (The original recipe suggested doing this in a food processor, but I don't have one, so I used a pastry blender and made it like pie crust.) Gradually add 6 tablespoons of water until a firm ball forms. Transfer to a large bowl. Chill for 2 hours or until firm.
2. Let ham stand at room temperature for 30 minutes; pat dry with paper towels. Place on a rack in a shallow roasting pan. Bake, uncovered, at 325 degrees for 45 mintues. (I cooked mine longer [~1 hr. 15 min.] since it was double the size)
3. On a lightly floured surface, roll pastry into a 17-inch x 12-inch rectangle. (or bigger if you buy a bigger ham like I did) Place warm ham in the center of pastry. Fold short sides of pastry over ham; fold long sides over top, trimming edges as needed. Press seams and edges until smooth and sealed.
4. Place seam side down on a greased baking sheet or glass baking dish. In a small bowl, combine egg and remaining water; brush over pastry. Cut decorative cutouts from trimmings if desired; arrange on pastry and brush with egg mixture.
5. Bake, uncovered, at 400 degrees for 40-45 minutes or until a meat thermometer reads 140 degrees and pastry is golden brown. Let stand for 10 minutes before slicing.
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