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Re: Picnic ham
Here's one from my friend, Jannetta (a St. Peter's church choir member and partner of our Music Director):
Ham en Croute
PART ONE - BASTING SAUCE
1 C. red wine
1/2 C. raisins
1 tsp. sugar
Large ham, trimmed
Trim fat & rind off ham. Set in a deep, large roasting pan.
Mix the win, raisins, & sugar in a small sauce pot. Bring to a boil, simmer 10 minutes.
Cool to lukewarm, pour over ham.
Roast ham, uncovered, at 350 degrees for two hours. Be sure to baste every 1/2 hour!
PART TWO - PASTRY
6 c. flour
2 tsp. baking powder
1 tsp. salt
1/2 tsp. dry mustard
1/4 tsp. dry sage
1/2 c. cold butter, cut into small pieces
1/2 c. cold shortening
1/2 c. cold milk
3 tbs. honey
3 tbs. red wine
Mix the honey & wine together in a small bowl - set aside.
In a large mixer, combine dry ingredients, and spices. Mix well at speed 2. Add butter & shortening one piece at a time, mixing after each addition. Gradually, add milk. Mix until dough forms a round ball. Turn onto a floured board, knead 2 minutes. Wrap plastic wrap & chill 2 hours.
Meanwhile, slice cooked ham neatly into 1/4" slices. Lay on plate in sliced order. Arrange back into a ham shape onto a greased cookie sheet.
Drain the juice into a medium stock pot.
Coat ham with the honey mixture.
Roll out dough to 1/4" thick on a floured surface. Cover ham with sheet of rolled out dough. Poke holes all over dough with a fork, to allow steam to escape.
With extra dough scraps, decorate the ham. Try strips of
dough & criss-cross. Or, use holiday cookie cutter shapes.
Baste dough with cold milk.
Bake ham again at 350 degrees for 45 minutes.
Ham should sit 20 minutes before slicing.
PART THREE - SAUCE
1/2 tsp. brown sugar
2 tsp. butter
1/4 c. chopped onion
1/4 c. chopped carrot
1/4 c. chopped celery
1 bay leaf
2 tsp. flour
2 c. beef stock
1/2 clove fresh garlic
1/2 tsp. tomato paste
Spoon fat off the reserved cooking juices. Drain juice through strainer. Discard raisins & bits. Add brown sugar.
In a heavy saucepan, melt butter at med. heat. Sauté vegetables & garlic, cooking until tender.
Whisk in flour.
Add beef stock, spices.
Bring to a boil.
Lower heat & simmer 1 hour. Sauce should reduce to 1 cup. Skim off fat.
Serve on the side with the baked ham.
Enjoy!!
Here's one from my friend, Jannetta (a St. Peter's church choir member and partner of our Music Director):
Ham en Croute
PART ONE - BASTING SAUCE
1 C. red wine
1/2 C. raisins
1 tsp. sugar
Large ham, trimmed
Trim fat & rind off ham. Set in a deep, large roasting pan.
Mix the win, raisins, & sugar in a small sauce pot. Bring to a boil, simmer 10 minutes.
Cool to lukewarm, pour over ham.
Roast ham, uncovered, at 350 degrees for two hours. Be sure to baste every 1/2 hour!
PART TWO - PASTRY
6 c. flour
2 tsp. baking powder
1 tsp. salt
1/2 tsp. dry mustard
1/4 tsp. dry sage
1/2 c. cold butter, cut into small pieces
1/2 c. cold shortening
1/2 c. cold milk
3 tbs. honey
3 tbs. red wine
Mix the honey & wine together in a small bowl - set aside.
In a large mixer, combine dry ingredients, and spices. Mix well at speed 2. Add butter & shortening one piece at a time, mixing after each addition. Gradually, add milk. Mix until dough forms a round ball. Turn onto a floured board, knead 2 minutes. Wrap plastic wrap & chill 2 hours.
Meanwhile, slice cooked ham neatly into 1/4" slices. Lay on plate in sliced order. Arrange back into a ham shape onto a greased cookie sheet.
Drain the juice into a medium stock pot.
Coat ham with the honey mixture.
Roll out dough to 1/4" thick on a floured surface. Cover ham with sheet of rolled out dough. Poke holes all over dough with a fork, to allow steam to escape.
With extra dough scraps, decorate the ham. Try strips of
dough & criss-cross. Or, use holiday cookie cutter shapes.
Baste dough with cold milk.
Bake ham again at 350 degrees for 45 minutes.
Ham should sit 20 minutes before slicing.
PART THREE - SAUCE
1/2 tsp. brown sugar
2 tsp. butter
1/4 c. chopped onion
1/4 c. chopped carrot
1/4 c. chopped celery
1 bay leaf
2 tsp. flour
2 c. beef stock
1/2 clove fresh garlic
1/2 tsp. tomato paste
Spoon fat off the reserved cooking juices. Drain juice through strainer. Discard raisins & bits. Add brown sugar.
In a heavy saucepan, melt butter at med. heat. Sauté vegetables & garlic, cooking until tender.
Whisk in flour.
Add beef stock, spices.
Bring to a boil.
Lower heat & simmer 1 hour. Sauce should reduce to 1 cup. Skim off fat.
Serve on the side with the baked ham.
Enjoy!!
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