Ham Wellington Recipe
Ingredients
| All purpose flour | 3/4 Cup (16 tbs) | |
| Ground mustard | 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| White cheddar cheese | 1/2 pound, shredded | |
| Cold butter | 1/2 Cup (16 tbs), cubed | |
| Cold water | 7 Tablespoon, divided | |
| 1 boneless fully cooked ham | ||
| Egg | 1 , beaten | |
Directions
In a food processor, combine the flour, mustard and salt.
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
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
Chef
