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LOCATION: Recipes >> Pork >> Baked Ham 07

Print this Recipe    Baked Ham 07

Baked Ham in Savory Pastry

4 cups flour
1/2 lb unsalted butter
1 tsp salt
1 egg
1/2 cup water
1 cup apricot jam
1/4 cup brown sugar
1 tsp soy sauce
2 Tbsp dry mustard, dry
12 lb Virginia ham
2 eggs

Place flour, butter, and salt in a medium sized bowl. Cut in the
butter. Add the egg and combine. Add the ice water, one tablespoon
at a time, beating constantly. When the pastry makes balls, remove
to a lightly floured surface and shape into a ball. Cover with
waxed paper and refrigerate for 45 minutes before rolling out.

Preheat oven to 325 F. Warm jam in a saucepan over low heat. Mix
soy sauce with mustard and add to jam along with brown sugar,
stirring constantly until the mixture is thoroughly blended and
melted; reserve. Trim ham of dark outer skin, leaving about 4"
around the bone area. Partially trim away the fat, leaving a 1/2"
layer; score the fat. Place ham on a rack in a roasting pan; brush
with apricot glaze and bake two hours. Remove and allow to cool
one hour, while preheating oven to 400 F.

Using a sharp boning knife, cut off the top of the ham in a "well"
shape from shank to butt and back. The knife should be inserted
at a 45 degree angle, 4" to 5" below the shank until you reach the
bone. Use the bone as a guide and cut the ham to the bone, leaving
a 2-1/2" to 3" perimeter around the side of the ham. The hip bone
is in the butt end and you will want to cut above this section when
completing the oval. The whole process should be completed in one
cut. Bring the knife down snugly against the bone to release the
oval. Remove the oval of ham and slice it thin. Replace the slices
one by one, filling the well. Place the ham on a baking sheet.
In a small bowl, lightly beat the eggs with two tablespoons water;
reserve.

On a floured surface, roll out the pastry to a 1/8" thickness.
Drape the dough over the ham and tuck it in around the base.
Leaving a 1" flap around the base, cut away any excess dough and
reserve for decoration. Tuck the flaps underneath the ham. Brush
the entire ham with egg wash. Using excess dough, make a few "grape
leaves" and roll small balls of dough to about the size of peas to
look like grapes. Place a cluster of "grapes and leaves" on the
center of the ham and brush the ham again with the egg wash. Bake
for 50 minutes or until pastry is a golden brown. Carefully run
a spatula around the base and transfer the ham to a heated platter.
Cut away the crust from the oval area *only*, and serve the slices
of the ham with some of the crust.

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