Whole Boneless Ham In Pastry Crust Recipes

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.

Steps:

• For the ham: Arrange 2 oven racks in the middle and bottom third of the oven. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment. Put the ham cut-side down in the middle of one.
• Lay 1 sheet of puff pastry on a clean work surface and brush lightly with egg wash. Layer a second sheet on top and brush with egg wash. Repeat with the remaining sheets but do not brush egg wash on the top sheet. Roll the pastry with a rolling pin so it is 3 inches longer than the length of your ham and wide enough to drape over the ham completely. Cut off the extra 3 inches of pastry and set aside. Using a long sharp knife, score the pastry diagonally one way and then the other to form a diamond pattern, cutting halfway through the pastry layers.
• Drape the pastry over the ham, pulling it gently to cover. Trim the excess pastry on the corners and set aside with the 3-inch-wide strip. Brush the wrapped ham with egg wash and bake on the middle rack until the pastry is golden and the ham is hot through (about 140 degrees F), about 2 hours.
• For the pineapple top: Meanwhile, cut the 3-inch-wide pastry strip in half lengthwise on the diagonal so you have 2 long triangles. Cut the other pastry scraps into long thin triangles of various sizes. Transfer to the second prepared baking sheet, brush with egg wash and bake on the bottom rack until golden, rotating front to back half way through, about 30 minutes.
• Combine the pineapple, sugar, cloves and vinegar in a medium saucepan. Bring to a boil and then reduce to a simmer and cook until reduced and slightly thickened, about 20 minutes. Combine the cornstarch with 1/4 cup water in a small bowl and mix until smooth. Stir the cornstarch mixture into the pineapple sauce, bring back to a boil and cook, stirring, until thickened, about 2 minutes. Remove the cloves. Transfer the sauce to a small bowl and top with the cherries.
• Put the ham on a serving platter and arrange the baked triangles at the top of the ham in the shape of a pineapple crown. Serve with the pineapple sauce.

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.

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.

Steps:

• Make bread dough in the usual manner. Let rise once and punch down.
• Roll out the bread dough to make a large oval approximately 3/4-inch thick. Set the ham in the middle of the dough and bring up ends and sides to cover the ham completely. Seal the edges by painting them with a little of the beaten egg thinned with the milk. Place the ham on a cookie sheet, cover lightly with a damp kitchen towel, and set aside in a warm, draft- free place for the dough to rise for approximately 1 hour.
• Preheat oven to 400 degrees. Place the dough-wrapped ham in the oven, and immediately reduce temperature to 250 degrees. Bake for 1 hour until bread crust is crisp and well browned.
• Remove from oven, and let stand for approximately 15 minutes. To serve, remove the top layer of bread. Then slice the ham thinly, cutting right down through the bottom layer of bread, which will be impregnated with the ham juices. Serve with slices or broken chunks of bread from the top layer as well as the bottom layer.

Steps:

• Preheat the oven to 350°F (180°C).
• Mix the brown sugar and mustard in a small bowl.
• Score the pre-cooked ham and brush the mustard mixture over the ham. Roast the ham for 20 minutes.
• Wrap the ham in crescent roll dough.
• Place the wrapped ham on parchment-lined baking sheet and brush with egg wash. Bake for another 20 minutes.
• While the ham is baking, make the apple cider sauce. In a medium pot, bring the apple cider, cider vinegar, honey, mustard, and chili powder to a boil over medium-high heat. Reduce the heat to medium-low and let the sauce thicken.
• Slice the ham and serve with the apple cider sauce.
• Enjoy!