Whole Boneless Ham In Pastry Crust Recipes

HAM WELLINGTON

Steps:

• In a food processor, combine the flour, mustard and salt. Add cheese and butter; cover and pulse until mixture resembles coarse crumbs. Gradually add 6 tablespoons water until a firm ball forms. Transfer to a large 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 325° for 45 minutes., On a lightly floured surface, roll pastry into a 17x12-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° for 40-45 minutes or until a thermometer reads 140° and pastry is golden brown. Let stand for 10 minutes before slicing.

WHOLE BONELESS HAM IN PASTRY CRUST

Steps:

• Place ham in a shallow roasting pan; add water. Cover with aluminum foil. Place in a cold oven and set temperature to 325°F; bake for 30 minutes.
• Remove ham from oven and drain. Cool slightly.
• Meanwhile, roll out pastry dough into a long rectangle 3/8-inch thick. Spread orange marmalade over ham. Place ham on one side of dough and fold over to enclose ham. Brush dough with egg. Return to pan.
• Increase oven temperature to 375°F and bake for 45 minutes. Let stand for 15 minutes before slicing.

BAKED HAM

Steps:

• Place all except ham in a roaster pan, stirring well till brown sugar is dissolved.
• Trim outer skin from ham, make a slit with knife on bottom, sides and top of ham.
• Place ham in juice mixture and bake covered at 350 for at least a couple of hours.
• Baste well with baster every 30 minutes until done.
• Serving size 4 oz.

WHOLE BAKED HAM

Steps:

• Preheat oven to 325°F If necessary, remove all skin, leaving a thin covering (about 1/4 inch) of fat.
• With a sharp knife, score a diamond pattern into fat and insert cloves to decorate. Place ham in a shallow roasting pan, fattest side up, with 2-3 cups water.
• Cook for about 15 minutes per lb., or until meat thermometer registers 140°F.
• Meanwhile, mix remaining ingredients for the glaze. During last half hour of cooking, raise temperature to 350F and brush ham liberally with glaze. Add more water if bottom of pan starts to burn. Repeat glazing after 15 minutes.
• When cooked, allow ham to rest 15 minutes before carving. Use leftovers for salads, sandwiches, or in a pasta dish., It can also be frozen for future meals.