Ham Wellington Recipe
Ingredients
| Butter or margarine | ||
| Mushrooms | 1/3 pound, sliced | |
| Salt | To Taste | |
| Green onions | 2 | |
| Chicken livers | 1/2 pound | |
| Ginger | 1/4 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Ham | 1 5 pound, canned | |
| Mix package | 1 | |
| 1 egg yolk, slightly beaten | ||
| Parsley sprigs for garnish | ||
Directions
Day before or early in day: In medium skillet, in 2 tablespoons hot butter, saute mushrooms with 1/4 teaspoon salt until tender; set aside.
In same skillet, in 2 tablespoons hot butter, saute green onions until tender.
Add livers, 1/4 teaspoon salt, ginger and pepper; saute until livers are tender.
Drain off fat; discard onions.
In covered electric-blender container, blend livers and mushrooms until almost smooth.
(Or in medium bowl, with fork, mash smooth or put through food grinder.) Slice ham horizontally in half.
(Wrap; refrigerate half for Tuesday's meal, plus sandwiches.) Remove any gelatin from remaining half; with spoon, spread liver pate evenly on top of ham.
Preheat oven to 425°F.
Prepare piecrust mix as label directs.
Roll it into 18" by 13" oval.
Place ham, pate-side down, in center of oval.
Lift edges of pastry to cover top of ham; make an overlapping seam down middle, trimming excess pastry.
(Reserve leftover pastry.) Moisten seam edges with water; press down with fork; lightly sprinkle with flour.
Line jelly-roll pan with foil; grease.
Place ham, seam side down, in pan.
Brush pastry with egg yolk.
Cut reserved pastry into petal shapes; arrange on top.
Brush with remaining yolk.
Bake 1 hour; during baking, cover loosely with foil if crust browns too quickly.
Cool pan on rack 10 minutes; blot any drippings in pan with paper towels.
With pancake turner, carefully place ham on serving platter; refrigerate to chill.
Garnish with parsley.
In same skillet, in 2 tablespoons hot butter, saute green onions until tender.
Add livers, 1/4 teaspoon salt, ginger and pepper; saute until livers are tender.
Drain off fat; discard onions.
In covered electric-blender container, blend livers and mushrooms until almost smooth.
(Or in medium bowl, with fork, mash smooth or put through food grinder.) Slice ham horizontally in half.
(Wrap; refrigerate half for Tuesday's meal, plus sandwiches.) Remove any gelatin from remaining half; with spoon, spread liver pate evenly on top of ham.
Preheat oven to 425°F.
Prepare piecrust mix as label directs.
Roll it into 18" by 13" oval.
Place ham, pate-side down, in center of oval.
Lift edges of pastry to cover top of ham; make an overlapping seam down middle, trimming excess pastry.
(Reserve leftover pastry.) Moisten seam edges with water; press down with fork; lightly sprinkle with flour.
Line jelly-roll pan with foil; grease.
Place ham, seam side down, in pan.
Brush pastry with egg yolk.
Cut reserved pastry into petal shapes; arrange on top.
Brush with remaining yolk.
Bake 1 hour; during baking, cover loosely with foil if crust browns too quickly.
Cool pan on rack 10 minutes; blot any drippings in pan with paper towels.
With pancake turner, carefully place ham on serving platter; refrigerate to chill.
Garnish with parsley.
Chef
