See Also: Meat Dishes
Ham Baked in Filo
From Dorothy McNett's Recipe Book at www.dorothymcnett.com.
1 package frozen filo sheets
fully cooked "bullet" shaped boneless ham in an even shape, about 3-4 pounds
1-2 tablespoons sweet-hot glaze, such as a fruity jalapeno jelly, etc.
3-4 cloves garlic, slivered
1/2 cup butter,melted
1 egg, beaten
Remove the frozen filo dough from freezer and allow to thaw as per package directions. Also, remove ham from refrigerator and allow to stand at room temperature for about an hour. You can remove it from the wrapper, trim it up a little to make a special "shape" or cut it into smaller sizes. (Smaller cooks better than larger, as the filo dough will get too brown before a large ham with be heated in the center.) Preheat oven to 350 degrees. Brush the glaze over the ham. Peel and slice the garlic and place over the glaze. On a baking sheet with sides, layer the filo sheets, one layer at a time, brushing each with some of the melted butter. I usually use about 8 sheets. You can cut the filo sheets to fit with your ham size, making the filo sheets to be about double the size of the piece of ham. Bring up the filo dough like a nap sack and tie with kitchen string. If making decorations such as filo dough flowers or leaves, brush with the beaten egg to act as glue to apply the decorations to the surface. Work quickly, as filo dries up quickly. Keep those scraps covered with a towel as you work to keep them from drying. Brush or sprinkle surface with a little butter. Bake, using about 15 minutes per pound of ham as your guide, which will be about 35-45 minutes. Allow to stand about 10 minutes before slicing, and serve with mustard sauce. Remember, no matter what it looks like, it is "perfect! Just the way I wanted it."
Recipe created 2007-05-09.
