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Ham en Croute
From Dorothy McNett's recipes at www.dorothymcnett.com. This was created so that a busy person cooking at home can still have time to make a great tasting and flaky pastry for using as a wrapper rather than spending up to 3 days making tradition homemade puff pastry or using the frozen puff pastry doughs. This is not "puffy" but is very flaky!
1 bullet shaped fully cooked smoked ham, about 2-4 pounds
Decide how you want the finished baked ham to look like...an Easter egg, or a ball, or a frog, or use your imagination regarding how the chunk of ham looks. Trim it as desired, removing any crusty and fatty parts. With the tip of a small sharp knife, make several slits around the surface of the ham and brush on the savory jam or chutney, forcing it into the slits as much as possible. Preheat oven to 400 degrees. In food processor with steel chopping blade in place, whirl the flour with the salt, herbs and pepper and then add the 1/2 cup plus 2 tablespons very cold butter. Pulse just to cut the butter into the flour, leaving pieces about the size of peas. Add the cold water all at once and process just until the dough wants to form a ball. Remove from processor and shape it into a ball but do not knead it or overwork it. Cut it in half.
Recipe created 2008-03-16.