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Ham Wellington Recipe
|All purpose flour||3⁄4 Cup (12 tbs)|
|Ground mustard||1⁄2 Teaspoon|
|White cheddar cheese||1⁄2 Pound, shredded|
|Cold butter||1⁄2 Cup (8 tbs), cubed|
|Cold water||7 Tablespoon, divided|
|Boneless fully cooked ham||1|
|Egg||1 , beaten|
Serving size: Complete recipe
Calories 2404 Calories from Fat 1596
% Daily Value*
Total Fat 180 g277.5%
Saturated Fat 103.2 g516.2%
Trans Fat 0 g
Cholesterol 693.4 mg
Sodium 2688 mg112%
Total Carbohydrates 83 g27.7%
Dietary Fiber 3.8 g15.1%
Sugars 2 g
Protein 123 g245.9%
Vitamin A 109.1% Vitamin C
Calcium 167.1% Iron 29.4%
*Based on a 2000 Calorie diet
Add the cheese and butter; cover and pulse until mixture resembles coarse crumbs.
Gradually add 6 tablespoons water until a firm ball forms.
Transfer to a bowl.
Chill for 2 hours or until firm.
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 3250 for 45 minutes.
On a lightly floured surface, roll pastry into a 17-in.x 12-in.rectangle.
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.
Place seam side down on a greased baking sheet.
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.
Bake, uncovered, at 400 degrees for 40-45 minutes or until a meat thermometer reads 140 and the pastry is golden brown.
Let stand for 10 minutes before slicing