Smoked Ham en croûte
This is the Smoked Ham en croûte recipe.
- Prep: 25 min
- Cooking: 25 min - 30 min
Ingredients
- 3 lb (1.5 Kg) smoked ham boneless, fully cooked
- 1 lb (450 g) 1 package puff pastry
- 1 egg yolk
- 2 tbsp (30 mL) water
- 3 tbsp (45 mL) Dijon mustard
- 2 tbsp (30 mL) chopped fresh tarragon or 2 tsp (10 mL) dried tarragon
- Madeira Sauce
- 3 tbsp (45 mL) unsalted butter
- 1/2 cup (125 mL) shallot chopped
- 1/2 cup (125 mL) Madeira or port wine
- 1 cup (250 mL) brown veal stock or beef broth
- 1/4 cup (60 mL) 35 % cream
- Salt and pepper to taste
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Preparation
Boil the smoked ham for an hour and a half to two hours to remove some of the saltiness, let cool.
Use a rolling pin to roll puff pastry into a sheet about 3/4 in (1.5 cm) thick. Place ham in center of sheet; brush surrounding pastry with the egg yolk, beaten with water. Spread the top of the ham with mustard and tarragon. Wrap the ham in the pastry, covering it completely. Turn seam side down, brush with egg yolk mixture and apply pastry cutouts for decoration.
Place ham in an ovenproof dish. Cook in a 350 °F (180 °C) oven for 25 to 30 minutes.
In the meantime, prepare Madeira sauce as follows: melt butter in a saucepan. Add chopped shallots and cook gently for 4 to 5 minutes. Add Madeira (or port) and cook for 2 to 3 minutes longer. Add brown veal stock or beef broth. Add cream and bring to a boil; season with salt and pepper.
Remove ham from oven, slice and add Madeira sauce. Ham can be served with new potatoes, rice or fresh pasta.
