Glad to find this picture again, best I post it before I forget. Remembered I watch it on one of the cooking TV programme; made it for Christmas. Bought D’Orsogna Natural Leg Ham, thyme, honey, onion, sliced mushrooms, diced bacon and puff pastry. To call my own I have added rocket and spinach leaves, Italian Seasoning, leftover garlic and herb cream cheese. This is trial and error experiment.

“A smoked ham Wellington is a savoury, festive dish featuring a whole or partial smoked ham, coated in mustard and sometimes mushroom duxelles, wrapped in flaky puff pastry, and baked until golden. It is commonly used as an elegant holiday centerpiece, particularly for Christmas or Thanksgiving, often utilizing honey-maple or cured ham.”

I am happy that I tried making it. It was flavourful, and delicious. Let’s bake!!!

Ingredients

700 g D’Orsogna Natural Leg Ham, thawed, extra if ham is bigger
500 g sliced mushrooms
200 g rocket and spinach leaves
2-3 sheets of puff pastry, thawed
5 cloves garlic, removed skin
2-3 stalks thyme, removed stalk
1 onion, removed skins, cut into wedges
50 ml white wine sweet or dry
20 g butter
2-3 Tbs honey or Dijon mustard
3 egg yolks
1 Tbs oil
1 Tbs double cream
Italian Seasoning
some leftover garlic and herb cream cheese
salt
black pepper

Method

To prepare mushroom, bacon, and vegetables filling

Pulse mushroom, rocket and spinach leaves, thyme, onion, and garlic in a food processor until finely chopped. In a heated saucepan, add oil, and chopped mushroom mixture. Cook for 2 minutes before adding Italian Seasoning, salt, pepper, and white wine. Simmer for 15 minutes then add butter and remove from heat. Set aside to cool for 5-10 minutes. Transfer to a plate and place the mushroom filling into fridge to cool completely for 20-25 minutes. Using the same saucepan cook the bacon over medium heat until crispy. Set aside.

Prepare the Ham

Pat the smoked ham dry with paper towels. Cut into half. Brush all sides of the ham with honey or Dijion mustard. Line bench top with lightly floured baking paper. Place 2 sheets of pastry overlap a bit and make sure it’s long enough to wrap the ham.

Spread some garlic and herb cream cheese on the pastry. Bring out the mushroom mixture from fridge. Place some on top of the cream cheese pastry. Followed by the cooled mushroom mixture. Scatter some crispy dice bacon over the mushroom mixture. Press gently with fingers to ensure the mushroom mixture stays in place. Then place one half glazed honey smoked ham on top of mushroom mixture.

Spread the last bit of garlic and herb cream cheese on top of the flesh of the half glazed honey smoked ham. Now place the second half glazed honey smoked ham on top. Gently press the second half glazed honey ham to seal it. Mix egg yolk and heavy cream together. Brush egg yolk mixture on the edges of the pastry. Carefully lift the baking paper to fold the pastry over the ham, sealing with a bit more egg yolk as you come close to the end of the pastry.

Using the 3rd pastry sheet and seal tightly making sure not to get any air inside. Brush the entire Wellington with the remaining egg yolk. Trim excess sheet. Make holes with a stay sticks in 3 places and place in fridge to chill for 30 minutes. Preheat oven to 200ºC. After chill time up 30 minutes in fridge. Bring out from fridge for 5 minutes. Bake for 30-40 minutes, or until the pastry starts to get golden and the internal temperature of the ham is hot. Allow the Wellington to rest for 10-15 minutes before slicing to keep the juices inside. Enjoy with salad and chili sauce or you can make your own sauce. Serve with a glass of Pinot Griggs!!!

Note: Suggested Sides: Carrots and parsnips with herbs or Mashed potatoes or cauliflower. You can omit rocket and spinach leaves. You can omit Italian Seasoning and use any spice of your choice. You can use beef or pork fillet.

https://helenscchin.com/2024/04/30/ham-wellington/

#helenscchinrecipes
#bakingfoodideasroastingfoodideas
#meat
#cookingforthefun
#foodiesplus