See Also: Cooking Club · Main Dishes · Meat Dishes
Ham Baked in a Wrapper
From Dorothy McNett's recipes at www.dorothymcnett.com. Great for an Easter Feast! Ham no longer means only pork...try the turkey ham. Pork or turkey hams come fully cooked, uncured which means not highly processed and without added nitrates or nitrites.
precooked boneless ham in an even shape, 2-5 pounds
1-2 tablespoons sweet-hot glaze (see recipe for Ham Sauce)
3-4 large cloves garlic, sliced
1 - 2 sheets puff pastry dough, or 8 sheets of filo
1 egg, beaten
Preheat oven to 375 degrees. Trim ham, if needed. Decide how you want the finished ham to look like. (Basket, Bowl, Ball, etc) Brush the glaze over the ham. Peel and slice the garlics and place over the glaze. Roll the puff pastry dough out to flatten it slightly, and then wrap the ham in the dough. Or use the filo sheets and wrap carefully. Use scraps of the puff pastry to braid strips for the trimmings, or cut filo scraps into interesting shapes, using the beaten egg to act as the glue to hold the garnishes in place. Place on a baking sheet with sides and bake, using 15 minutes per pound of ham as your guide, or until the crust is beautifully browned, about 30 - 40 minutes. Transfer to a cutting board or serving platter so everyone can see it before slicing. Slice and serve, garnish with vegetables, sauces and relishes.
Recipe created 1995-04-11.
