Ham Wellington Recipe
- 1-3/4 cups all-purpose flour
- 1-1/2 teaspoons ground mustard
- 1/4 teaspoon salt
- 1/2 pound white cheddar cheese, shredded
- 1/2 cup cold butter, cubed
- 7 tablespoons cold water, divided
- 1 boneless fully cooked ham (3-1/2 to 4 pounds)
- 1 egg, lightly beaten
- 1. 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.
- 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° for 45 minutes.
- 3. 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.
- 4. 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.
- 5. Bake, uncovered, at 400° for 40-45 minutes or until a meat thermometer reads 140° and pastry is golden brown. Let stand for 10 minutes before slicing. Yield: 12-16 servings.
Reviews for Ham Wellington
"Amazing. It was moist tender and a great hit. Easy to make too. I didn't have a food processor so I just used a pastry knife that had four blades. First I cut in the cheese then the butter. I didn't add salt since these kinds of hams are salty on their own. Would recommend putting any decorations on with water before using the egg wash. I used the egg wash to put them on and a couple slid off. It was a hit with everyone."
"What kind of sauce"
"This is marvelous. Back in 1930's, my grandmother used to send her baked ham to a bakery to have them coat this wellington crust and bake it for everyone in the neighborhood. My mother wanted to make one when she was in her 70's, so we made up a recipe very similar to this one, and it was great! Instead of mustard, we used apple jelly."
"The grapes (sauce) is the key. Spelling is all wrong here (?), but a 'Veronique' over the top of the slice. Lordie, we're talking 'good eats.'"
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer