Tuesday, April 6, 2010
Ham Wellington (recipe from: 2010 Best of Taste of Home Magazine)
You've probably heard of beef wellington, right? Well, this variation was the centerpiece of our Easter dinner we got to host this year. The presentation was beautiful! Take a look:
-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)
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.